Egyptian Fattah & Lamb Shank

Egyptian Fattah & Lamb Shank

Egyptian fattah with lamb shank is a traditional celebratory dish made with layers of crispy pita bread, aromatic rice, and a tangy garlic-vinegar sauce called ta’leya. Topped with tender, slow-cooked lamb shank and soaked in rich, flavorful broth, this dish is often served during Eid and other special occasions. It brings together bold flavors and textures in a way that’s deeply comforting and uniquely Egyptian.

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Ingredients

(Seasonings should be added to taste.)   

For the Lamb Broth:

• 4 lamb shanks

• samna (clarified butter)

• 1 yellow onion

• 4 dried bay leaves

• 8 cardamoms

• 8 cloves

• sea salt

• black pepper

• one gallon water

For the Crispy Pita:

• 6 pita breads

For the Roz (Rice):

• 3 cups Egyptian rice (washed)

• 2 cups water

• 2 cups lamb broth

For the Ta'leya (Garlic Vinegar Sauce):

• 2 ounces fresh garlic

• samna

• 4 cups broth

• ½ cup white vinegar

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Instructions

Preparing the Lamb (Lahma)

The recipe begins with lamb shank, which becomes melt-in-your-mouth tender when slow-cooked. In a pot over high heat, samna (clarified butter) is melted, and the lamb shanks are seared for a few minutes on each side until well browned.

Once browned, whole yellow onion, dried bay leaves, cardamom, cloves, sea salt, and black pepper are added. Water is then poured in to fully cover the lahma. Bring the pot to a boil, then reduce to medium-low heat. Skim off any foam that rises to the surface for a clearer broth. Cover with a lid and let it simmer for at least two hours, or until the lamb is fork-tender.

Drying the Pita Bread

Pita bread serves as the base layer of this traditional fattah dish. To dry it properly, place fresh pita in a 400°F oven for two minutes. Turn off the oven and allow the bread to sit inside, directly on the racks, for about 10 minutes until dry and crispy. Once cooled, break into small chips and set aside.

Cooking the Roz (Rice)

For the rice layer, combine washed Egyptian rice, water, and a portion of the lamb broth. Bring the mixture to a boil, then reduce the heat to low and cover. Let it cook for 12 to 15 minutes, then turn off the heat and allow it to rest for five minutes before gently fluffing with a fork.

Making the Ta’leya (Garlic-Vinegar Sauce)

Ta’leya, a signature garlic and vinegar mixture, brings bold flavor to the dish. Begin by mincing fresh garlic, then fry it in samna over medium heat while stirring frequently. Once the garlic turns a rich golden brown, pour in some lahma broth and white vinegar, mixing well. This mixture is traditionally poured over the rice layer to infuse the dish with a tangy, aromatic finish.

Assembling the Fattah

To assemble, add a layer of dried pita chips to the bottom of a deep serving or baking dish. Ladle enough broth to soak the bread. Spread the cooked rice evenly over the soaked bread. Pour the prepared ta’leya over the rice, allowing it to absorb into each layer. Finish by placing the tender lamb shanks on top.

Ready to Serve

This dish— Egyptian fattah with lamb shank—is a celebration of flavor and tradition. Best served hot and enjoyed with family and friends. It brings warmth to the table and memories to the heart with every bite.