Yemen Fatah is a traditional Yemeni dish of tender lamb or beef sautéed with warming spices—cumin, coriander, allspice, and oregano—served over couscous and finished with fresh parsley. It's aromatic, quick, and deeply flavorful.
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In a medium skillet, heat the oil, and sauté the onion and garlic until the onion is translucent.
Add the lamb or beef, and sauté the meat, stirring it often, just brown the strips on all sides.
Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer.
Serve the meat mixture, sprinkled with parsley, over the hot couscous.
Store meat mixture and couscous separately in airtight containers for up to 2 days; reheat meat gently on stovetop and serve over warm couscous.
Fatah is defined by its warm spice blend (cumin, coriander, allspice) and thin-sliced meat sautéed quickly over onions and garlic, creating a rich, concentrated sauce that clings to couscous.
Prepare the meat mixture up to 2 days ahead and refrigerate separately from couscous. Reheat gently and serve over fresh or reheated couscous.
Brown the strips on all sides in step 2, then simmer briefly in broth (a few minutes) until the meat is cooked through and tender.
Yes, chicken breast or thighs work; cut into thin strips and follow the same timing. Reduce broth simmering time slightly since chicken cooks faster.
Pearl (Israeli) or regular Moroccan couscous both work. Cook according to package directions and keep hot until serving.
