Fattah with Lamb – Traditional Egyptian Recipe

Fattah with Lamb – Traditional Egyptian Recipe

Fattah with lamb is a beloved and hearty dish from Egyptian cuisine, most famously prepared during Eid al-Adha, when fresh lamb is abundant from the sacrificial offerings.

This dish is rich, flavorful, and filling—packed with fats, proteins, and vitamins that provide warmth and energy. Over time, it spread from Egypt to neighboring countries and became a staple of the Eid feast, symbolizing generosity and celebration.

It is also served at banquets, weddings, funerals, and large family gatherings. Cooking it requires skill and patience, but the result is always worth it.

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Ingredients (Serves 4)

 

Main dish:

• 12 garlic cloves, crushed

• 5 tbsp clarified butter (samneh)

• 4 tbsp tomato paste

• 3 tbsp vinegar

• 2 loaves of bread, cut into small squares

• 1 kg boneless lamb

• 500 g rice

For the white rice:

• 2 cups rice

• 2 cups water

• 1 tbsp clarified butter

• 1 tsp salt (to taste)

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Preparation

1. Cook the rice:
   Bring water to a boil. Wash the rice well, then add it along with salt and butter. Once the water level drops to the rice’s surface, cover the pot and lower the heat until the rice is fluffy and fully cooked.

2. Prepare the lamb:
   Boil the lamb in water for about 30 minutes until tender. Once cooked, fry the pieces in 2 tbsp of butter until browned on the outside.

3. Fry the bread:
   Cut the bread into squares and fry until golden and crispy.

4. Make the garlic sauce:
   In a pan, sauté half the garlic in 1 tbsp of butter until fragrant. Add vinegar, tomato paste, and a ladle of lamb broth. Simmer to make a rich, tangy sauce.

5. Assemble the Fattah:

   • Place the fried bread in a large serving dish. Pour the garlic-vinegar sauce over it so the bread soaks it up.

   • Spread one-third of the tomato sauce over the bread.

   • Cover with a layer of rice, then top with the remaining sauce.

   • Arrange the browned lamb pieces on top and drizzle with a little extra sauce.