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Meat, Maghreb and Middle East

Egyptian lamb fatta

Egyptian lamb fatta is a layered dish made of toasted pita bread, rice cooked in lamb broth and tender meat, topped with a garlic and vinegar tomato sauce. This recipe serves 4, takes about 1h40 and is medium difficulty, for a cost of €3.30 per person. The key to success is pouring the sauce at the last minute so the bread stays crisp underneath.

Tonight, Egyptian fatta, a tower of toasted bread, rice and melting lamb topped with a garlicky tomato and vinegar sauce.

Egyptian lamb fatta
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.30
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Egyptian fatta is all about texture contrast, and that's what makes it interesting. Under the tangy garlic and vinegar tomato sauce, the rice stays soft and soaked with lamb broth, while the toasted pita keeps some crunch if served at the right moment. The lamb, cooked slowly, falls apart almost on its own and brings the richness that ties everything together.

This is a dish to make on a Sunday or any day you have time to let the lamb simmer quietly, the long cooking isn't hard but it does ask you to stay around the house. Mon Chou suggests this for a table of adults or curious older kids, the raw garlic and vinegar combo is bold and pleases those who like strong, direct flavors.

The ingredients

4 people

Butcher

  • Lamb shoulder 700 g

Bakery

  • Pita bread 4

Pantry

  • Round riceoften in the pantry 250 g
  • White vinegaroften in the pantry 4 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • Cardamom podsoften in the pantry 3
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 8 cloves
  • Onion 1

Dairy

  • Butter 30 g

Allergens Gluten

The step by step recipe

  1. Cook the lamb in water with the onion, cardamom, salt and pepper, until tender, and keep the broth. 1 h 15

    The lamb broth is the base of this dish, don't throw it out.

  2. Cut the pita bread into pieces and toast them in the oven until crisp. 8 min

    Brush them with a little melted butter, they'll taste even better.

  3. Cook the rice in hot lamb broth, covered, over low heat. 15 min

    Use the broth instead of water, the rice will be fragrant.

  4. Cook the crushed garlic in the butter, add the tomatoes and vinegar, and let it reduce into a sauce. 10 min

    Keep the garlic golden, not brown, or it turns bitter.

  5. Build the dish in layers, bread, rice, lamb, then top with the sauce.

    Spoon a little broth over the top to lightly soak the bread.

Our tips to get it right

  • Crush the garlic right before cooking it, it keeps more bite and aroma than if it sits minced for a while.
  • Don't let the lamb broth boil too hard when cooking the rice in it, a gentle simmer keeps the grains from bursting and stays creamy.
  • Prepare the three elements, bread, rice and meat, ahead of time if needed, and only assemble right before serving to keep the texture contrast.

The variations

  • Swap the lamb shoulder for braising beef if you prefer a milder meat, the cooking time stays about the same.
  • For a vegetarian version, replace the lamb and its broth with chickpeas and vegetable broth, the rice will have a bit less aroma but the dish stays generous.
  • For a faster version, use leftover cooked meat and store bought broth, you cut the prep time in half.

What to serve it with

  • A cucumber and yogurt salad
  • Grilled seasonal vegetables
  • Mint tea

Storage

Fatta keeps for 2 days in the fridge in a sealed container, ideally with the bread stored separately so it doesn't go soggy. It freezes well without the bread, lamb and rice on one side, sauce on the other. Reheat gently in a pot or the oven before rebuilding the layers with fresh or re toasted bread.

Questions about this dish

Can you make Egyptian lamb fatta ahead of time?

Yes, cook the lamb, rice and sauce the day before and store them separately in the fridge. Assemble the dish with freshly toasted bread right before serving so it stays crisp.

What bread can I use instead of pita?

A flatbread like Lebanese bread, or even thick sliced bread, both work well as long as they turn crisp in the oven. Avoid soft breads that will get soggy too fast.

Why cook the rice in the lamb broth?

The broth gives the rice all the flavor of the meat and cardamom without extra effort. That's what sets this rice apart from plain white rice in this dish.

Does Egyptian lamb fatta freeze well?

The lamb and rice freeze well separately, but avoid freezing the assembled dish since the bread would lose all its crunch. Assemble it with fresh bread when you're ready to serve.

How long does it take to make an Egyptian lamb fatta?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Egyptian lamb fatta?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Egyptian lamb fatta cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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