Lamb Fatteh (Leftover Lamb Middle Eastern Nachos)

This delicious Lamb Fatteh recipe transforms your Easter roast dinner leftovers into a flavorful Middle Eastern-inspired dish. Crispy pita bread, air-fried aubergine, crunchy chickpeas, and tender leftover lamb are tossed with a tangy, garlicky yoghurt sauce. Air fryer crisping ensures the pita and chickpeas have an irresistible crunch. Perfect as a creative way to love your leftovers, this satisfying meal is both comforting and packed with rich spices.

Serves: 2-3
Prep Time: 15-20 minutes
Cook Time: 35-40 minutes
Appliance: Air fryer 

Ingredients

For the Fatteh:

• 1 aubergine (eggplant)
• 1 tsp ground cinnamon
• 1 ½ tsp paprika
• 1 tsp ground coriander
• 2 tsp Middle Eastern spice mix or za’atar
• 6 pita breads
• 1 can chickpeas, drained and rinsed
• 250 g leftover roast lamb
• 1 clove fresh garlic, grated
• Olive oil, salt, and pepper (as needed)

For the Yoghurt Sauce:

• 320 g thick Greek yoghurt
• 1 clove fresh garlic, grated
• ¼ tsp salt
• ½ tsp olive oil

To Garnish:

• Fresh coriander
• Fresh mint
• Pomegranate seeds

Instructions

Prepare the Aubergine

• Chop the aubergine into bite-sized pieces. Sprinkle with salt and set aside to draw out bitterness.

Make the Yoghurt Sauce

• Combine the Greek yoghurt, grated garlic, salt, and olive oil in a bowl. Mix until smooth.

Spice Mix

• Mix the cinnamon, paprika, ground coriander, and Middle Eastern spice mix or za’atar in a small bowl.

Prepare the Pita
Tear the pita breads into bite-sized pieces. Toss with a little olive oil and 1/3 of the spice mix. Set aside.

Air Fry the Aubergine and Chickpeas

• Pat the aubergine pieces dry and place in a bowl with the chickpeas. Toss with olive oil and another 1/3 of the spice mix. Transfer to the air fryer basket and close the drawer.
• Select Air Fry, set temperature to 185°C, and cook for 15 minutes (no preheating needed).

Crisp the Leftover Lamb

• Finely dice the leftover lamb into small chunks.
• In a frying pan or using the Sauté function on your Instant Pot, fry the lamb in olive oil with the grated garlic clove and the remaining spice mix. Cook until crispy and browned. Season with salt and set aside.

Air Fry the Pita

• Once the aubergine and chickpeas are cooked, add the spiced pita pieces to the air fryer basket.
• Select Air Fry, set temperature to 165°C, and cook for 8 minutes until golden brown.

Assemble and Serve

• In a large bowl, toss together the cooked aubergine, chickpeas, and yoghurt sauce. Spread the toasted pita pieces on a serving plate and top with the mixture. Finish with crispy lamb and garnish with fresh mint, coriander, and pomegranate seeds.

Enjoy!

• A perfect Middle Eastern feast that transforms your leftovers into something truly special.