Egyptian Lamb Fattah

Step 1

Slice the onion lengthwise from root to tip into thin strips about 1/8 inch thick so they soften quickly when cooked.

Step 2

Tear the flatbread into rough 2-inch pieces—about the size of poker chips—so they'll crisp up evenly in the pan.

Step 3

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when tilted, about 90 seconds.

Step 4

Add the flatbread pieces and cook, stirring constantly, until they turn golden brown and crisp all over, about 3 minutes. Transfer to a plate.

Step 5

Add 1 more tablespoon olive oil to the same skillet over medium-high heat, then add the onion slices and cook, stirring once every 30 seconds, until soft and lightly golden, about 4 minutes.

Step 6

Add the ground lamb to the skillet, breaking it apart with a wooden spoon into bite-sized pieces, then stir in the cumin and cook until the meat is no longer pink, about 4 minutes.

Step 7

Add the chickpeas to the skillet and stir gently until they are heated through and evenly coated with the lamb and onions, about 2 minutes.

Step 8

Divide the crispy flatbread pieces evenly between two bowls or plates, placing them in a single layer on the bottom.

Step 9

Spoon the warm lamb, onion, and chickpea mixture evenly over the flatbread in each bowl.

Step 10

Dollop 1/4 cup of yogurt on top of each serving, allowing it to drape over the warm lamb so it stays slightly cool and creamy.