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Traditional Egyptian Fatta (Layered Crispy Flatbread, Rice, Garlic-Vinegar Sauce, and Roast Lamb)
Egypt's quintessential Eid feast: layers of crispy flatbread croutons toasted in ghee and drenched in garlicky vinegar broth (ta'sha), smothered with fluffy white rice, warm spiced tomato sauce, and golden browned lamb chunks.
Prep
25 min
Cook
60 min
Total
85 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
6
- Lamb leg or shoulder cut into chunks1000 g
- Egyptian baladi or pita flatbread cut into squares3 pc
- Short-grain Egyptian white rice350 g
- Head of garlic finely minced1 pc
- White wine vinegar60 ml
- Tomato sauce or passata300 g
- Ghee or butter50 g
- Salt and black pepper8 g
Preparation Steps
1
Boil lamb in seasoned water for 50 minutes until tender. Brown lamb in 2 tbsp ghee until crispy on edges; reserve rich hot broth.
2
Cook short-grain white rice in 500 ml lamb broth with ghee until fluffy. Toast flatbread squares in oven at 190Ā°C until golden and crispy.
3
Make Ta'sha sauce: fry garlic in ghee until golden, deglaze with vinegar and add a ladle of broth. Simmer half of it with tomato sauce into a red sauce. Layer: toasted flatbread splashed with garlicky vinegar broth, topped with hot rice, spoonfuls of red sauce, and crowned with roast lamb.
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Nutrition Facts
per servingCalories
670
Protein
44g
Carbohydrates
62g
Fat
26g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
