egyptienne··moyenne

Egyptian Fattah with Lamb and Crispy Rice — Celebration Dish

Name: Egyptian Fattah with Lamb and Crispy Rice — Celebration Dish
Cook time: 90 min
Total time: 90 min
Yield: 6 portions
Cuisine: egyptienne
Ingredients: 1 kg lamb (shoulder or leg); 500 g basmati rice; 2 large loaves pita bread; 80 g clarified butter (ghee); 4 cloves garlic; 3 tbsp white vinegar; 400 g crushed tomatoes; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1.5 liters meat broth; 50 g pine nuts; 50 g slivered almonds; 1 bunch fresh parsley

Egyptian fattah is much more than a dish: it's a celebration. Traditionally prepared for grand occasions — weddings, religious holidays or births — it brings together layers of crispy bread, fragrant rice and tender meat, all topped with a tangy tomato sauce and garnished with golden pine nuts. You'll love the contrast between the crunch of the bread and the melt-in-your-mouth lamb. The aroma of cumin and ghee wafting from the pot transports you straight into a family kitchen in Cairo. It's a generous, comforting dish that is shared and savored with fingers or a spoon, in the purest Egyptian tradition.

min(prep + cook 90)

6 servings

kcal

Ingredients

lamb (shoulder or leg)1 kg
basmati rice500 g
pita bread2 large loaves
clarified butter (ghee)80 g
garlic4 cloves
white vinegar3 tbsp
crushed tomatoes400 g
tomato paste2 tbsp
ground cumin1 tsp
ground coriander1 tsp
paprika1 tsp
salt1 tsp
black pepper1/2 tsp
meat broth1.5 liters
pine nuts50 g
slivered almonds50 g
fresh parsley1 bunch

Instructions

1
Cut the lamb into pieces, brown it in a pot with a little ghee, then cover with broth, add salt, pepper, cumin and coriander. Simmer for 1 hour until tender.
2
Meanwhile, cook the basmati rice in the meat broth (or salted water) according to package instructions, then drain.
3
Cut the pita bread into small pieces and toast in a pan with a little ghee until crispy.
4
Prepare the tomato sauce: in a saucepan, sauté the crushed garlic in ghee, add the tomato paste, crushed tomatoes, vinegar, paprika and a little broth. Let reduce for 15 minutes.
5
In a large serving dish, layer: the crispy bread soaked with a little broth, then the rice, then the lamb pieces. Generously top with tomato sauce.
6
Toast the pine nuts and almonds in a little ghee and sprinkle over the dish. Garnish with fresh parsley and serve hot.

#egyptien #plat festif #agneau #riz #fattah #cérémonie

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