How to make Egyptian Lamb Fattah - A centuries old rice and lamb Eid centerpiece

Egyptian Lamb Fattah is a unique celebratory dish that is bursting with flavour. Succulent tender lamb is served with a mixture of rice and pitta bread flavoured with stock and a tangy vinegar garlic sauce. This dish is served at major occasions across Egypt as the centrepiece.

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00:00 Intro
00:58 Preparing the stock
03:17 Toasting the bread
04:39 Making the Tomato Sauce
06:28 Cooking the Rice
07:43 Making the Garlic Sauce
08:17 Preparing Dish
09:43 Searing Meat
10:15 Final Assembly
10:50 Serving

For 3-4 Large portions

Ingredients
Stock ingredients:
1 KG (2 LB) Lamb shanks or leg pieces
2 Brown onions
1 Tbsp Butter
4 Garlic cloves
2 Pieces of Mastic
2 Bay Leaves
7 Cardamom pods
1 Tsp Black Peppercorns

Rice ingredients:
1.5 Cups Medium grain rice (Egyptian or Japanese)
1 Tbsp Butter
1 Tbsp Oil
1 Tsp Salt
1/2 Tsp White Pepper

Bread:
3-4 Pitta Breads
Per pitta:
1/2 Tbsp Olive Oil
1/4 Tsp Salt
1/8 Tsp Pepper

Tomato Sauce:
500ml (18 oz) Crushed tomatoes
250ml (9 oz ) water
1 Brown Onion
1 Tbsp Butter
2 Garlic Cloves
2 Tbsp White Vinegar
1 Tsp Salt
1/4 Tsp Pepper

Garlic sauce:
6-8 Garlic Cloves
6-8 Tbsp White Vinegar
1 Tbsp Butter

Directions
Stock:
Melt the butter in a pot and add the mastic, let it melt into the butter
Add the meat to the pot and sear on all sides till evenly browned
Crush garlic cloves and add to the pot
Cut onions in half and add along with the whole spices
Mix well then pour enough water to submerge the meat
Bring to a boil the skim the surface to remove the scum
Turn the heat down to low and simmer for an hour

Bread:
Cut the pitta into bite sized pieces
Evenly place on a grease proof paper lined baking sheet
Add olive oil, salt and pepper then mix thoroughly
Bake in a 180c or 350f oven for 8-12 minutes until golden brown and toasted

Tomato sauce:
Melt a tablespoon of butter in a sauce pan on medium heat
Chop an onion to a medium dice and add to the pot
Saute for 3-5 minutes until translucent
Slice 2 garlic cloves as thin as you can then add to the onions (you can mince instead)
Fry for a couple of minutes then add the white vinegar to deglaze the pot
Add crushed tomatoes and water to the pot and bring to a boil (blend 1 can of tomatoes to make)
Add salt and pepper, once boiling turn down to a simmer
Cook for 15-20 minutes until thick

Rice:
Rinse rice 3-4 times until water runs clear
Add Butter and Oil to the pot then add rice and fry until toasted and shiny
Season the rice with salt and pepper and mix well, spread the rice out into an even layer
Add enough stock to the pot to submerge the rice by about 1.5cm or 1/2 an inch
Bring the pot to a boil and cover with a tight lid
When all the water has evaporated turn the heat down to low and leave it to steam for 20 minutes

Garlic Sauce:
Add butter to pot and melt
Thinly slice or mince the garlic cloves and add to the pot
Fry until the garlic is a light golden colour
Add the vinegar and let it boil for 1 minute before setting aside

To assemble:
Melt a tablespoon of butter in a frying pan
Season the meat then add to the pan and sear on all sides till golden brown
Add toasted bread to an oven safe dish
Add half of vinegar sauce to the bread and a couple of tablespoons of tomato sauce mix thoroughly
Bake in a 180c or 350f oven for 5 minutes until crispy once more
Add the rest of the vinegar to bread and then pour over a few ladles (about 250 ml - 9 oz) of stock to the bread and mix thoroughly
Cover with a plate or tray and leave to steam
Top the bread with the rice in a single even layer
Add tomato sauce to the rice and then top with a layer of tomato sauce

Notes:
You don't need to add all the vinegar sauce, only add as much as you are comfortable with. Taste the bread before covering with the rice

Serve and enjoy!

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