Cooking Instructions:

Preheat your oven to 180°C (350°F). Cut the pita bread into bite-sized pieces and spread them on a baking tray. Toast in the oven for about 10-15 minutes or until golden brown and crispy. Remove and set aside.

In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Add the lamb mince to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 8-10 minutes. Stir in the ground cumin, coriander, cinnamon, salt, and pepper. Cook for another 2-3 minutes to allow the spices to meld.

In a small bowl, combine the yogurt and tahini. Mix well and set aside. In another pan, toast the pine nuts over low heat until they're golden brown, being careful not to burn them.

To assemble the dish, place a layer of toasted pita pieces on a serving platter. Spoon the spiced lamb mixture over the top, followed by dollops of the yogurt-tahini sauce. Finish with a sprinkle of toasted pine nuts and chopped parsley for garnish. Drizzle with olive oil before serving.

For extra tips, consider customizing your Fatteh by adding roasted vegetables or chickpeas for additional texture and flavor. If you prefer a bit of heat, feel free to incorporate some chili flakes into the lamb mixture.

This dish is best enjoyed fresh but can be stored in the refrigerator for a day or two if you have leftovers. Just reheat gently before serving. Enjoy your culinary journey into Lebanese cuisine!