Three days ago, I posted a photo of what I’d made for dinner on social media. It received likes, hearts, compliments, and requests for the recipe.

I’m pleased to share that recipe with you now albeit with hesitation.

Why?

Because I learned to cook from my mother and my grandmother and they didn’t use recipes!

And while I always use recipes for baking and sometimes for savoury dishes, my version of cooking is a little bit of this and a little bit of that and I wonder what this would taste like if I added that.

So take this more as a guideline for preparing Fateh al Laban (laban is the Arabic word for yogurt). Make the dish your own by experimenting with the proportions and the seasoning. There’s a vegetarian option, too, that Mom developed. I’ll describe that alternative after I’ve given you the details for preparing the traditional dish.

There are six components to Fateh: croutons, chickpeas, pine nuts, ground beef, yogurt, and herb garnish. I find it easiest to serve the components separately. Each diner can then assemble a plate according to their likes and dislikes. That also means the leftovers keep better than if they’ve been mixed together.

Reema shares a mouth-watering image of Fateh al Laban, a traditional Lebanese dish - © ReemaFaris.com

Croutons
Take two loaves of pita bread. Separate the halves of each loaf and tear them up into bite-sized pieces. Spread on a baking sheet covered with parchment paper and cook in a 350˚ oven until golden brown. Remove and set aside. Regular croutons will work but then you’ll miss out on the Lebanese look!

Chickpeas
Open a small can of chickpeas. Drain and rinse the chickpeas. Let them sit in a colander to dry until you’re ready to serve.

Pine Nuts
Fry a handful of pine nuts in butter until golden. Remove and set aside. Alternatively, mix them with a touch of olive oil and bake in a 350˚ oven until golden brown. Pine nuts burn easily, so check on them frequently if you have them in the oven.  If you’re frying the pine nuts, turn off the heat just as the pine nuts begin to brown.

Ground Beef
I typically use .5 kilogram (1 pound) of lean or extra lean ground beef for two and that leaves a lot for leftovers. Fry the ground beef in a pan until cooked through. Season with salt, pepper, and allspice (no more than 15 ml, 1 teaspoon, of the latter). You can also add chopped jalapeño and a few drops of Worcestershire Sauce. Drain and keep at room temperature. As I’m writing this out, I realize that it would also work to mix the pine nuts in with the beef. I might try that next time.

Yogurt
Use approximately 250 ml (1 cup) of plain yogurt. It doesn’t matter which brand you choose or whether the yogurt is skim, 2%, or whole. I’d recommend the 2% or whole — just make sure it’s plain and not French Vanilla! In a mortar, crush 1/2-1 clove of garlic with salt, pepper, and a few, washed, shredded fresh mint leaves. Add the spiced garlic paste to the yogurt and mix thoroughly. You can also mix in diced cucumber to the yogurt mixture for an extra bite.

Garnish
Finely chop a green herb to use as garnish. I use cilantro because L. likes the flavour; parsley is the traditional option. You could also use mint or a combination of any or all three.

And that’s it. Seriously. Those are the components and once they’re ready to go, layer them in a bowl and dig in! I prefer to put the croutons on top rather than using them as a base so that they stay crunchy. If you place them under the yogurt, they get soggy pretty quickly.

Vegetarian Option

  • Substitute boiled pasta — rotini or penne works best — for the croutons.
  • Substitute broiled eggplant slices for the ground beef.
  • Leave out the chickpeas.
  • Mix all ingredients together to serve and garnish with chopped herbs.

Sahtain — bon appétit in Arabic — and let me know how your version of this dish works out.

For me, this dish is one of my comfort foods and L. loves it, too.

As with so many things, to share this dish with you is to share memories of Mom and to honour her legacy.  Thanks for requesting the recipe.

 

I feel the absence of my mother most keenly when I catch a glimpse of her writing.

When I look at the carefully crafted words and sentences she moulded; the ones she wrote down. An alchemy of thought, energy, effort, pen, and paper.

Mom used writing to express her thanks. To scold political leaders. To extend congratulations. To advocate for causes. To nurture connections.

She cherished the handwritten note even after her grandsons helped her learn to use email.  

My mother believed there was a personal quality to a handwritten note that was impossible to replicate in type form. I agree. Each stroke of the pen captures a person’s personality, their character, history, and experience.  The way in which hand-written words create a web of meaning is the most affirmative statement of “I am here”. When I catch sight of my mother’s writing script I wonder how it is that she is not here.

How can the person whose heart propelled the pen across the page not be here to cross that and dot that i?

Reema shares a photo of her mother's handwriting script taken from a travel journal - © ReemaFaris.com

I feel the absence of my mother most keenly when I see her writing, with an intake of breath and a vise clamped around my heart.

My mother’s script is from an earlier era when education had not been commodified and contorted. When it was a gift to learn. A time when writing was valued not only for its content but for its form. When penmanship spoke of culture and education and, yes, privilege.

That script, her unique cursive style, is undeniably and uniquely my mother, Yulanda.

I feel the absence of my mother most profoundly when I stare at her writing.

René Descartes said, “I am thinking, therefore I am.” My mother’s cursive script says, “I wrote, therefore I have been.” And as the ability to recall her physical presence becomes the dream of time lapsed, her writing will remain forever real and tangible.

As her daughters, her children, and perhaps someday her grandchildren and descendants, we will carry her DNA forward in time.  However, her letters, the drafts of her speeches, the thank-you cards, her recipes, the quotations she noted down, her signature — like the one in the volume of William Shakespeare’s collected works that she used for her studies at McGill — these all serve as a testament to her personal spirit.  

No other hand shaped those words, no other mind developed those ideas, no one else forged those connections: letter to letter, person to person, heart to heart.

I feel the absence of my mother most keenly when I catch a glimpse of her writing.  The words and sentences that flowed from the pen she held, the pen she guided into forever.

In the year and months since my mother died (and a month before what would have been her 79th birthday), my family has cried, laughed, and celebrated birthdays, anniversaries, graduations, and weddings.  We’ve attended funerals. We’ve had time at home, we’ve been away together and separately.  Time has carried us forward. It is life’s imperative.  

And she, my mother, has been there with us.  In each moment, in each thought, in each word.

She always will be.

“If we danced more and sang more, we’d be happier people.”

Yulanda M. Faris

July 2, 1937 – April 23, 2015 

Reema shares a picture of her standing in the courtyard of the Hotel des Grandes Ecoles in Paris with her Mom and Dad - © ReemaFaris.com