EatinEatOut : Holiday 2012
WWW.EATINEATOUT.CA 69 In a large soup pot, add water, lamb and pepper. Bring to a boil and reduce to a simmer, skimming foam off the top every so often, for 1-1/2 hours. The lamb should be very tender but not falling apart. Remove the meat with a slotted spoon and set aside. Melt 1 Tbsp butter in a skillet over medium- high heat and add the lamb, sautéing for a few minutes to brown. Remove meat and keep warm. Add the 1/4 cup butter until melted. Add garlic and cook until lightly browned, 1-2 minutes. Remove from heat and pour in the vinegar. Return to heat and bring to a boil until slightly reduced. In large soup bowls, place a round of khoubiz, followed by a spoonfull of rice, then the garlic mixture, a few lamb cubes and finish with broth. Garnish with fresh mint or parsley and serve immediately. 2 lbs lean lamb, cut into cubes 2 onions, diced 1/2 tbsp. ground black pepper 6 cups water 3/4 cup cooked rice 1/4 cup + 2 Tbsp butter 4 cloves garlic, minced 1/4 cup red wine vinegar 4 rounds khoubiz or pita bread, toasted fresh mint or parsley, to garnish Fata (Bread and Lamb Soup) Christmas eve, celebrated on January 6th, is typically spent attending mass with family, and returning home for the traditional holiday meal of Fata (bread and lamb soup). As this will be the first meat consumed after the 45 day fast observed over advent, it is a much anticipated treat. Fata is savoury and hearty; filled with broth-soaked khoubiz, a style of flatbread, rice, tender lamb and a mixture of garlic, vinegar and butter.