Fattah bil Khall (Egyptian Eid Rice and Meat)

🧂 Ingredients

• 1 kg Lamb shoulder or leg(Bone-in or boneless, cut into large chunks)
• 500 g Basmati rice(Rinsed thoroughly)
• 6 medium Pita bread (khobz arabi)(About 20-25 cm in diameter)
• 2 heads Garlic(Cloves peeled and minced)
• 100 ml White vinegar(Or to taste)
• 2 liters Water(For braising lamb and cooking rice)
• 1 medium Onion(Quartered, for lamb broth)
• 2 Bay leaves(For lamb broth)
• 4 Cardamom pods(Lightly crushed, for lamb broth)
• 1 Cinnamon stick(For lamb broth)
• to taste Salt
• to taste Black pepper
• 4 tablespoons Ghee or vegetable oil(For toasting bread and sautéing garlic)
• 500 ml Chicken or vegetable broth (optional)(To supplement lamb broth for rice if needed)

👨‍🍳 Instructions

1. 1

   Prepare the lamb broth and braise the lamb. Place the lamb chunks in a large pot. Add the quartered onion, bay leaves, cardamom pods, cinnamon stick, and cover with about 2 liters of water. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface. Cover and let it simmer gently for about 2 to 2.5 hours, or until the lamb is very tender and easily pulls away from the bone. Season with salt and pepper during the last 30 minutes of cooking. Once cooked, remove the lamb from the broth and set aside. Strain the broth and reserve about 1.5 liters for cooking the rice. Discard the solids.

   ⏱️ 2 hours 30 minutes
2. 2

   Cook the rice. In a separate pot, heat 2 tablespoons of ghee or oil over medium heat. Add the rinsed rice and stir for 1-2 minutes until lightly toasted and fragrant. Pour in the reserved lamb broth (about 1.5 liters, or enough to cover the rice by about 2 cm). Add salt to taste. Bring to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it rest, covered, off the heat for 10 minutes before fluffing with a fork.

   ⏱️ 30 minutes
3. 3

   Prepare the toasted bread. Cut or tear the pita bread into bite-sized pieces. In a large skillet or baking sheet, toss the pita pieces with 2 tablespoons of ghee or oil. Toast them in a preheated oven at 180°C (350°F) for about 10-15 minutes, or pan-fry them in a skillet over medium heat, until golden brown and crispy. Watch carefully to prevent burning.

   ⏱️ 15 minutes
4. 4

   Make the garlic-vinegar sauce. In a small saucepan, heat 1 tablespoon of ghee or oil over medium-low heat. Add the minced garlic and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic. Pour in the vinegar and let it simmer for 1 minute. Season with a pinch of salt. Some cooks add a ladleful of the lamb broth to this sauce for a milder flavor.

   ⏱️ 5 minutes
5. 5

   Assemble the Fattah. In a large serving platter or shallow bowl, spread the toasted pita bread pieces evenly. Ladle a few spoonfuls of warm lamb broth over the bread to slightly soften it (it should not be soggy). Layer the cooked rice over the bread. Arrange the tender lamb pieces on top of the rice. Finally, generously drizzle the garlic-vinegar sauce all over the dish. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The quality of the lamb broth is crucial for the flavor of both the rice and the final dish.
• ✓Adjust the amount of garlic and vinegar in the sauce to your personal preference. Some like it very pungent, others prefer it milder.
• ✓For a richer flavor, you can add a tablespoon of tomato paste to the lamb broth during the last hour of braising.
• ✓Ensure the pita bread is toasted until crispy, as it will absorb some moisture from the broth and rice.

🔄 Variations

• Add a pinch of cumin to the garlic-vinegar sauce for an earthy note.
• Use beef or even chicken instead of lamb, adjusting braising times accordingly.
• Garnish with toasted pine nuts or slivered almonds for added texture and flavor.

🥗 Nutrition

Per serving