Egyptian Fattah with Lamb

1Preparation

1. Rinse the rice, soak it for 20 minutes, then drain.
2. Cut the bread into small squares.
3. Crush the garlic, keeping 8 cloves for the ta'leya and 3 for the sauce separately.
4. Blend the tomatoes until smooth.

2Cooking

1. Put the lamb in a large pot with the water, onion, cardamom, bay leaves, cinnamon, pepper and salt, bring to the boil and skim off the foam.

   🔥 high heat⏱ 10 min timer
2. Cover and simmer until the lamb is completely tender.

   🔥 low heat⏱ 80 min timer
3. Lift the lamb onto an oven tray and strain the broth.

   ⏱ 2 min timer
4. Roast the lamb until browned on top.

   ♨️ oven 220°C⏱ 20 min timer
5. Toast the bread squares in the same oven until golden and crisp.

   ♨️ oven 200°C⏱ 10 min timer
6. Heat 1 tbsp ghee in a pot, stir the rice for 2 minutes, then add 2½ cups of broth and the salt and bring to the boil.

   🔥 high heat⏱ 5 min timer
7. Cover and cook on low heat until the rice has absorbed the broth and is tender.

   🔥 low heat⏱ 20 min timer
8. For the sauce: heat the oil, stir the sauce garlic, then add the tomato paste and stir for 1 minute.

   🔥 medium heat⏱ 2 min timer
9. Add the blended tomatoes, cumin, salt and vinegar and simmer until thick.

   🔥 medium heat⏱ 15 min timer
10. For the ta'leya: heat 2 tbsp ghee and fry the garlic until light golden, then carefully add the vinegar and let it bubble for 1 minute.

    🔥 medium heat⏱ 3 min timer

3Serving

1. Spread the toasted bread in a deep serving platter and pour over 1½ cups of hot broth.
2. Pour half the garlic-vinegar ta'leya over the bread, then spread the rice on top.
3. Spoon the tomato sauce and the rest of the ta'leya over the rice and arrange the lamb on top.
4. Serve at once with a green salad or pickles.

💡 Tips & common mistakes

• Common mistake: drowning the bread in broth until it turns to mush. Add just enough to soften it while keeping a little crunch.
• Don't let the garlic go dark in the ta'leya — burnt garlic makes the whole dish bitter.
• Assemble the fattah just before eating so the bread doesn't go too soft.

🔁 Substitutions

• Bone-in beef or veal pieces can replace the lamb.
• No ghee? Use butter with a spoonful of oil so it doesn't burn.