Fattet Lahme (meat fatteh)

Instructions

1. Brown the lamb pieces in the oil with the sliced onion, then add the spices and cover with water.
2. Braise covered for 50 minutes over low heat until the meat is very tender, then shred it roughly.
3. Fry the pita bread pieces in a little oil until very crisp.
4. Toast the pine nuts in the remaining oil, then set them aside with the meat cooking juices.
5. Mix the yogurt with the crushed garlic and spread it on the bottom of a large dish, then layer the fried bread and rice on top.
6. Spread the braised meat over the rice, drizzle with the cooking juices and pine nuts, then serve hot.