Bekaa Torn Bread in Lamb Broth
Stale flatbread torn by hand and soaked in rich lamb broth until swollen and silky — the Bekaa's peasant masterpiece. What began as a way to use leftover bread became a dish that Bekaa families deliberately seek out, making fresh bread old just to have an excuse to make mufattak.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 4 rounds day-old Lebanese flatbread (khobz)
- 1.5 liters lamb broth (preferably from a previous lamb preparation)
- 300 g cooked lamb meat, shredded
- 1 large, thinly sliced yellow onion
- 3 tbsp ghee
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 1 tsp salt
- 3 tbsp toasted pine nuts
- 1 tsp dried mint
Instructions
- Fry the sliced onion in ghee over medium-high heat until deeply golden-brown and caramelized, about 20 minutes. Set aside.
- Bring the lamb broth to a strong simmer. Season well with salt, cinnamon, and allspice.
- Tear the bread by hand into rough pieces, about 5–6 cm. The tearing must be done by hand — the irregular edges are the point.
- Layer the torn bread in a large shallow serving dish.
- Pour the hot broth slowly and evenly over the bread. Let it absorb for 3–4 minutes — the bread should be completely soaked but not dissolved; it should still hold its shape loosely.
- Top with the shredded lamb meat, then the caramelized onions, then the toasted pine nuts.
- Finish with a sprinkle of dried mint and serve immediately — this dish waits for no one.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Bekaa Torn Bread in Lamb Broth?
Stale flatbread torn by hand and soaked in rich lamb broth until swollen and silky — the Bekaa's peasant masterpiece. What began as a way to use leftover bread became a dish that Bekaa families deliberately seek out, making fresh bread old just to have an excuse to make mufattak.
Where is Bekaa Torn Bread in Lamb Broth from?
Bekaa Torn Bread in Lamb Broth comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Bekaa Torn Bread in Lamb Broth vegetarian?
No — as written, Bekaa Torn Bread in Lamb Broth includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground cinnamon in Bekaa Torn Bread in Lamb Broth?
The ground cinnamon called for here is part of the traditional recipe and gives Bekaa Torn Bread in Lamb Broth its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Bekaa Torn Bread in Lamb Broth?
In a Lebanese mains spread, Bekaa Torn Bread in Lamb Broth is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Bekaa Torn Bread in Lamb Broth ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.