Libyan
Ftat
Libyan ftat is made with hand-torn, thin griddle bread soaked under a warmly spiced lamb and chickpea marqa. The bread softens at the edges while keeping a little chew, just as it is served in many Libyan homes.
Ingredients
- All-purpose flour1 1/2 cups
- Fine semolina1/2 cup
- Salt1 1/4 tsp, divided
- Warm water3/4 cup, as needed
- Olive oil3 tbsp, divided
- Lamb shoulder, bone-in or boneless, cut into small pieces300g
- Onion, finely chopped1 medium
- Garlic cloves, crushed2
- Tomato paste2 tbsp
- Ripe tomato, grated1 medium
- Cooked chickpeas1/2 cup
- Potato, peeled and cut into chunks1 small
- Libyan bzaar spice blend1 1/2 tsp
- Ground turmeric1/2 tsp
- Ground cinnamon1/8 tsp
- Cayenne pepper or Libyan chili powder1/4 tsp, to taste
- Black pepper1/4 tsp
- Water2 1/2 cups
- Ghee or smen1 tbsp
- Fresh green chili1, optional
Method
- Mix the flour, semolina, 1/2 tsp salt, 1 tbsp olive oil, and enough warm water to make a soft but not sticky dough.
- Knead the dough for 8 to 10 minutes until smooth, then cover and rest for 20 minutes.
- Heat 2 tbsp olive oil in a pot over medium heat and brown the lamb pieces lightly on all sides.
- Add the onion and cook until softened and beginning to turn golden.
- Stir in the garlic, tomato paste, grated tomato, bzaar, turmeric, cinnamon, cayenne, black pepper, and remaining 3/4 tsp salt.
- Fry the spice and tomato mixture for 3 to 4 minutes until the oil stains red and the tomato paste darkens.
- Add 2 1/2 cups water, bring to a boil, then cover and simmer gently for 40 minutes.
- Add the chickpeas, potato chunks, and whole green chili if using, then simmer uncovered for 20 to 25 minutes until the lamb is tender and the sauce is thick but pourable.
- Divide the rested dough into 4 balls and roll each one very thin on a lightly oiled surface.
- Cook each sheet on a hot dry griddle or tajine pan for about 1 minute per side, until pale golden spots appear and the bread is cooked through but still pliable.
- Brush the hot breads lightly with ghee or smen, then tear them by hand into bite-size pieces and spread them in a shallow serving dish.
- Taste the marqa for salt and heat, then spoon the lamb, chickpeas, potatoes, and plenty of sauce over the torn bread.
- Let the ftat sit for 2 minutes so the bread absorbs the sauce, then serve hot.
Common questions
Can I substitute the lamb with another meat or make this vegetarian?
Yes. Beef chuck works best as a swap, with a slightly longer simmer. For vegetarian ftat, skip the meat and build the sauce with extra chickpeas, potatoes, and more tomato; add vegetable stock instead of water for deeper flavor.
How long does ftat take from start to finish?
Plan for about 1 hour 45 minutes to 2 hours total. The dough needs about 20 minutes resting, and the lamb sauce takes around 1 hour 10 minutes of simmering, plus time to roll and cook the dough.
What are the most common mistakes when making ftat?
The main mistakes are adding too much water to the dough, which makes it sticky, and rushing the spice-tomato frying step. Also avoid boiling the stew hard; a gentle simmer keeps the lamb tender and the sauce from drying out.
How should I store leftovers, and can I freeze them?
Store the stew and dough separately if possible. Refrigerate in airtight containers for up to 3 days. The stew freezes well for up to 2 months; thaw overnight and reheat gently, adding a splash of water if the sauce has thickened.
What should I serve with ftat, and how do I eat it?
Serve it hot with the rolled dough torn into pieces or layered in bowls, then spoon the lamb sauce over the top. A simple salad, pickles, or plain yogurt on the side helps balance the rich, spiced sauce.