Fattah

🧂 Ingredients

• 1 kg Lamb shoulder or beef chuck(Cut into large chunks for braising)
• 4 rounds Egyptian flatbread (Aish Baladi) or pita bread(Stale bread works best for crisping)
• 400 g Medium-grain rice(Rinsed thoroughly)
• 10 cloves Garlic(Minced)
• 4 tbsp White vinegar
• 2 liters Water(For braising the meat)
• 1 medium Onion(Quartered, for braising)
• 2 Bay leaves(For braising)
• 4 Cardamom pods(Crushed, for braising)
• to taste Salt
• to taste Black pepper
• 4 tbsp Ghee or vegetable oil(For toasting bread and sautéing garlic)
• 2 cups Chicken or beef broth (optional)(To cook rice for extra flavor)

👨‍🍳 Instructions

1. 1

   Prepare the Meat Broth: Place the meat chunks in a large pot. Add the quartered onion, bay leaves, crushed cardamom pods, salt, and pepper. Cover with 2 liters of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the meat is very tender. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. Once cooked, remove the meat from the broth and set aside. Strain the broth and reserve about 4 cups for cooking the rice and for the sauce.

   ⏱️ 2 hours
2. 2

   Cook the Rice: In a medium saucepan, combine the rinsed rice with 2 cups of the reserved meat broth (or water/broth mixture). Add salt to taste. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender and fluffy. Let it rest, covered, for 5 minutes off the heat.

   ⏱️ 25 minutes
3. 3

   Prepare the Bread: Cut the Egyptian bread rounds into bite-sized pieces. Heat 2 tablespoons of ghee or oil in a large skillet over medium-high heat. Add the bread pieces in batches and fry until golden brown and crispy. Alternatively, you can toast them in the oven at 180°C (350°F) until crisp. Drain on paper towels and set aside.

   ⏱️ 15 minutes
4. 4

   Make the Garlic-Vinegar Sauce: In the same skillet (or a clean one), add the remaining 2 tablespoons of ghee or oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it. Stir in the vinegar and about 1/2 cup of the reserved meat broth. Simmer for 2-3 minutes to meld the flavors. Season with salt and pepper to taste.

   ⏱️ 5 minutes
5. 5

   Assemble the Fattah: In a large, shallow serving dish, spread the crispy bread pieces evenly at the bottom. Ladle a small amount of the garlic-vinegar sauce over the bread to moisten it slightly. Layer the cooked rice evenly over the bread. Arrange the tender meat pieces on top of the rice. Finally, generously drizzle the remaining garlic-vinegar sauce over the entire dish. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For an authentic flavor, use lamb shoulder or beef chuck, which become tender when braised.
• ✓Stale bread is ideal for achieving maximum crispiness when fried or toasted.
• ✓Don't overcook the garlic, as it can turn bitter.
• ✓The layering is key to the texture and presentation of Fattah.
• ✓This dish is a staple during Eid al-Adha celebrations.

🔄 Variations

• Add a layer of rich tomato sauce (often made with tomato paste, garlic, and spices) on top of the rice before the meat.
• Use chicken or other types of meat instead of lamb or beef.
• Some variations include a sprinkle of toasted nuts like pine nuts or almonds on top.

🥗 Nutrition

Per serving