Fattah (Egyptian lamb on fried bread and rice, with garlic-vinegar tomato sauce)

An Egyptian festive dish, served especially at the Feast of the Sacrifice (Eid al-Adha): crisp bread soaked in stock, rice, garlic-vinegar tomato sauce and tender lamb, layered together.

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Method

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1. Bring the meat to the boil with the onion, bay leaves, cardamom and cinnamon in plenty of water, skim off the foam, then season with salt and cook over low heat for 1.5 hours until tender. Strain and set aside the stock. ⏱ Timer: 1.5 h
2. Tear the pita into bite-sized pieces, toss with 1 tbsp butter, and bake at 200 °C for 10 minutes until crisp. ⏱ Timer: 10 min
3. Rinse the rice, toss in 1 tbsp butter, pour in 700 ml of the stock, salt it, and cook covered over low heat for 15 minutes, then rest for 10 minutes. ⏱ Timer: 15 min
4. In a small pot, fry half the garlic in 1 tbsp butter for 1 minute, add half the vinegar, then the tomato purée, salt it, and simmer for 10 minutes until thick. ⏱ Timer: 1 min
5. Fry the remaining garlic in the remaining butter until fragrant, and stir in the remaining vinegar: this is the garlic-vinegar dressing.
6. Pull the cooked meat into larger pieces, and sear it briefly in a pan or at 220 °C in the oven for 10 minutes. ⏱ Timer: 10 min
7. Layer in a large bowl: the crisp bread on the bottom, drizzled with a ladleful of hot stock and the garlic-vinegar dressing, then the rice, then the tomato sauce and the meat.
8. Serve immediately, with the remaining stock in a cup alongside.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The meat and stock can be cooked the day before, so it all comes together in half an hour before serving.
• Only pour stock over the bread right before serving, or it will go soggy.

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