Lamb Chickpea Fatteh - Rouba Shahin Middle Eastern Cooking

Ingredients

• 2-3 garlic cloves crushed
• ½ green sweet pepper diced
• 1 x 400 gram can chickpeas drained and rinsed
• 1 large pocket Arabic bread cut into 2-3 cm squares
• Oil for deep frying the bread or shallow fry with oil or ghee
• 500 grams natural Greek-style yogurt
• 2 tablespoons hulled tahini
• 2-3 tablespoons cold water
• 2 tablespoons olive oil + 3 tablespoons ghee for cooking the meat
• 300 grams lamb mince
• Salt to season
• ¼ cup pine nuts
• 3 tablespoons ghee extra for frying the pine nuts
• Chopped parsley to garnish