Fattah (Egyptian Rice, Crisp Bread and Lamb with Garlic Tomato Sauce)
Local name: فتة
In short: A celebration dish of rice and crisp toasted bread under tender simmered lamb, finished with a garlicky tomato-vinegar sauce and rich broth. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 10 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 655 kcal
Fattah is a showpiece dish for Egyptian celebrations, especially Eid al-Adha. Crisp pieces of toasted bread soak up rich meat broth, rice goes on top, and the layers are finished with tender meat and a hot garlic and tomato sauce sharpened with vinegar. Each layer matters, so build it just before serving to keep some crunch.
Instructions
- Put the lamb, onion, cinnamon, cardamom, bay leaves and salt in a large pot with the water. Bring to a boil, skim off the foam, then cover and simmer for 1 1/2 to 2 hours, until the meat is very tender and pulls easily from the bone.
- Heat the oven to 200°C (400°F). Toss the bread pieces with 2 tbsp melted ghee on a tray and bake for 8 to 10 minutes, until crisp and golden.
- Lift out the lamb and keep it warm, then strain the broth. Measure 600 ml (2 1/2 cups) for the rice and 120 ml (1/2 cup) for the sauce, and keep the rest hot.
- Melt 2 tbsp ghee in a pot and stir the rice for 2 minutes. Add the 600 ml (2 1/2 cups) hot broth and 1/2 tsp salt, bring to a boil, then cover and cook on low for 15 minutes. Rest, covered, for 10 minutes.
- For the sauce, melt 2 tbsp ghee in a saucepan and fry the garlic for 30 seconds, until golden. Add the tomatoes, vinegar, coriander, salt and 120 ml (1/2 cup) broth, and simmer for 10 to 12 minutes, until thickened.
- Spread the crisp bread in a deep serving dish and sprinkle it with a few ladles of hot broth, enough to soften it while keeping some bite. Top with the rice, spoon over the sauce, and arrange the lamb on top.
- Serve immediately, while the bread underneath still has some crunch, with extra sauce and hot broth on the side.
Tips
- Assemble just before eating. Bread soaked too early turns to paste, and the contrast of crisp, soft and tender is the point of the dish.
- Cook the lamb a day ahead if you can. Chilled broth sets with the fat on top, which is easy to lift off, and the flavor deepens overnight.
Questions and answers
What is fattah?
A layered Egyptian dish of crisp bread, rice, tender meat and a garlic and tomato sauce with vinegar, bound together with rich broth. It is popular for Eid al-Adha and family celebrations.
Can I make fattah with chicken or beef?
Yes. Beef shank needs about the same time as lamb, and bone-in chicken needs only 40 to 45 minutes of simmering. Use the broth from whichever meat you choose.
Can I prepare fattah ahead of time?
Prepare the meat, broth, rice and sauce up to 2 days ahead and bake the bread fresh. Layer everything only when you serve, or the bread turns soggy.
How long does it take to make Fattah (Egyptian Rice, Crisp Bread and Lamb with Garlic Tomato Sauce)?
About 2 h 35 min in total: 25 min of preparation and 2 h 10 min of cooking.
How many calories are in Fattah (Egyptian Rice, Crisp Bread and Lamb with Garlic Tomato Sauce)?
About 655 kcal per serving, with 31 g of protein, 70 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 655 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 70 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
