Lamb Fattah: A Tasty Egyptian Dish You Need to Try

Lamb fattah is a traditional Egyptian dish that has been enjoyed for centuries. It is a hearty and flavorful meal that is perfect for any occasion. The dish is made with tender lamb meat that is cooked to perfection and served on a bed of rice and bread.

I first tried this dish when I was traveling through the Middle East and it quickly became one of my favorite dishes. The combination of tender meat, fragrant rice, and crispy bread is simply irresistible. The dish is also incredibly versatile and can be customized to suit your taste preferences. Whether you like it spicy or mild, fattah is sure to satisfy your cravings.

One of the things that I love most about it is that it is a communal dish. It is typically served on a large platter and shared among family and friends. This makes it the perfect dish for gatherings and celebrations. So if you’re looking for a delicious and satisfying meal that is sure to impress, give this dish a try!

I had the pleasure of having lamb fattah at an Egyptian restaurant in Denver. As my boss and I were going over the menu and placing our order, a middle-aged Egyptian waiter brought this dish to our table. The aroma was heavenly, and we couldn’t wait to dig in.

During our meal, we heard a loud crash and turned to see one of the customers had accidentally broken a plate. After the commotion settled, I requested the recipe from the restaurant chef, and to my surprise, he agreed to give it to me.

The recipe had several ingredients, including lamb, rice, and various sauces. For the meat they used lamb cut into squares, along with bay leaves, ground cardamom, and black pepper. The recipe also called for a quartered onion and Roma tomato, celery stalks, a garlic clove, and a large carrot, all cut into chunks.

Pairing Suggestions

When it comes to pairing, there are a few dishes that come to mind. Here are some of my favorites:

• Tabbouleh Salad: This fresh and zesty salad is the perfect complement to the rich and savory fattah. The combination of parsley, mint, and lemon juice in the tabbouleh perfectly balances out the flavors of the dish.
• Hummus: A classic Middle Eastern dip, hummus is a great accompaniment to fattah. The creaminess of the hummus pairs well with the tender lamb, and the garlic and lemon flavors in the dip add an extra layer of complexity to the dish.
• Roasted Vegetables: Roasted vegetables like eggplant, zucchini, and bell peppers are a great side dish for fattah. The sweetness of the vegetables complements the savory lamb, and the charred edges add a nice texture to the meal.

Ingredients:

Meat:

• 1 tbsp of ghee or unsalted butter
• 2-3 mastic pieces
• 2 pounds of lamb cut into 2-inch squares (I recommend using boneless leg of lamb)
• 2 bay leaves
• 1/4 tsp of ground cardamom
• 1/4 tsp of sugar
• 1/2 tsp of black pepper
• 1 medium onion, quartered
• 1 Roma tomato, quartered
• 2 celery stalks, cubed (almost half a cup)
• 1 garlic clove
• 1 large carrot, cut into chunks
• Boiling water to cover
• 1 tsp of salt (I used pink salt)

Rice:

• 1 tbsp of ghee or unsalted butter
• 1 tbsp of olive oil
• 2 cups of short grain or jasmine rice (I prefer jasmine)
• 2 1/4 cups of hot water, beef broth, or a mixture
• Salt to taste

Sauces:

• 1 tbsp of ghee or unsalted butter
• 1 tbsp of olive oil
• 5 large garlic cloves, minced
• 1/4 cup of white vinegar
• 2 cups of tomato sauce
• 2 tbsp of tomato paste
• 1 tsp of 7-spice blend
• Salt and pepper to taste
• 3 cups of beef or lamb broth, divided

Other:

• 6 pieces of pita bread, cut into small squares. Add more or less bread based on what you like.

How to Make Lamb Fattah?

Meat:

1. Start by boiling the lamb cubes.
2. In a deep pot, melt ghee or butter over medium-high heat and add mastic until it melts.
3. Then, add the lamb cubes and brown them all over.
4. Put in bay leaves, sugar, black pepper, and cardamom, and give it a mix.
5. Next, add garlic, onion, celery, tomato, and carrots and mix everything.
6. Pour in hot boiling water to cover and remove any foam rising at the surface.
7. Bring the pot to a boil, reduce the heat, and cover it loosely.
8. Let it simmer until it’s done.
9. Once it’s done, set it aside to cool down a bit, remove vegetables and bay leaves with a slotted spoon, and discard them.

Rice:

1. Add butter and oil to a pot over medium-high heat.
2. Once the butter melts, add the rice and stir it for 2-3 minutes until it’s all covered with the butter and oil mixture.
3. Then, pour in water or broth, season it with salt, and bring it to a boil.
4. Reduce the heat, cover it, and let it cook for 13-15 minutes.

Toasting the bread:

1. Preheat the oven to 350F and cut the bread into 1-inch squares.
2. Arrange them on a baking sheet and place the baking sheet in the center of the oven.
3. Bake them for about 10 minutes until the sides and bottom get crispy and turn a golden color.
4. Once they’re done, remove them from the oven and set them aside.

Tomato sauce:

1. In a saucepan, melt butter and olive oil over medium heat and add garlic.
2. Stir it for 30 seconds to 1 minute until the garlic is fragrant and lightly browned.
3. Next, add vinegar and let the mixture cook for 3-4 minutes.
4. Reduce the heat, remove about half the garlic from a small bowl, and set it aside.
5. Turn the heat back to medium, add tomato sauce, some spices, salt & pepper, and stir it all together.
6. Put in the tomato paste and add a cup of broth.
7. Bring it to a boil, reduce the heat, and simmer for 10 minutes to thicken.

White sauce:

1. Pour the remaining broth into another saucepan and bring it to a boil.
2. Put in the garlic and vinegar mix from before, add some salt and pepper, and then turn the stove off.

Browning the meat (optional):

1. If you want to brown the meat, melt one tablespoon of unsalted butter and add one tablespoon of olive oil in a skillet over medium-high heat.
2. Next, put in the meat chunks and cook them until they’re brown everywhere.
3. Put a lid on the pan when cooking the meat chunks so they don’t dry out.

Assembling:

1. Place the toasted pita on the platter and drizzle it with about 1 cup of the white sauce.
2. Next, put in the rice and spread it out. Place the meat bits on top or around the dish.
3. Pour a bit of tomato sauce over it.
4. Put the leftover white and tomato sauces in bowls to have on the side.

Variations of Lamb Fattah

As with many traditional dishes, there are regional variations of lamb fattah that can be found throughout the Middle East. In some regions, the dish is made with different spices or herbs, while in others, the ingredients used to make the dish may vary slightly.

Regional Variations

In Lebanon, fattah is often made with a spiced yogurt sauce, while in Syria, the dish is typically served with a tomato-based sauce. However, in Egypt, the dish is often made with a spiced tomato sauce and is served with rice instead of bread. In Jordan, on the other hand, fattah is often made with tahini sauce and is served with pita bread.

Modern Twists

While traditional fattah recipes are still popular, many chefs and home cooks have started putting their twists on the dish. Some variations include using different types of meat, such as beef or chicken, or adding additional ingredients like nuts or dried fruit.

One modern twist on the dish is to serve it as a salad, with the bread crumbled on top of a bed of lettuce and vegetables. Another variation is to use quinoa instead of bread, making the dish gluten-free.

Overall, fattah is a versatile dish that can be adapted to suit a variety of tastes and preferences. Whether you prefer a traditional recipe or a modern twist, there’s sure to be a variation that you’ll love.

Conclusion

After trying and testing different recipes, I can confidently say that lamb fattah is a delicious and satisfying dish. The combination of tender lamb, crispy bread, and tangy yogurt sauce creates a perfect balance of flavors and textures.

One thing to keep in mind is that it is a dish that requires some time and effort to prepare. However, the result is worth it. If you’re looking for a dish to impress your guests or simply want to treat yourself to something special, this is a great choice.

To make the most out of your fattah, here are a few tips:

• Use high-quality ingredients, especially when it comes to the lamb and bread.
• Don’t skimp on the spices. The right combination of flavors is what makes this dish stand out.
• Take your time when layering the ingredients. This will ensure that each bite has a perfect balance of flavors and textures.
• Serve the dish immediately after assembling it. This will prevent the bread from getting soggy and ensure that the yogurt sauce stays fresh.

Overall, lamb fattah is a dish that I would highly recommend. It’s a great way to explore Middle Eastern cuisine and impress your taste buds at the same time.

By the way, after having lamb fattah you can have atayef pancakes for dessert.
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