Egyptian Fattah with Lamb Shank

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EGYPTIAN FATTAH WITH LAMB SHANK

Yield 6

Prep time

10 Min

Cook time

2 H & 35 M

Bake Time

2 Min

Total time

2 H & 47 M

Fattah is one of the most traditional Egyptian celebratory dishes, known for its rich layers of pita, fragrant rice, and tender slow-cooked lamb. It is especially significant during Eid al-Adha. The combination of garlic vinegar sauce and slow-simmered broth gives it a deep, comforting flavor that represents both celebration and tradition in Egyptian culture.

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Ingredients

For the Lamb Broth:

• 4 lamb shanks
• 1 yellow onion
• 4 dried bay leaves
• 8 cardamom
• 8 cloves
• sea salt
• black pepper
• 1 gallon water

For the Crispy Pita:

• • 6 pita breads

For the Rice:

• • 3 cups Egyptian rice, medium grain
• • 2 cups water
• • 2 cups lamb broth (from above)

For the Ta’leya (Garlic Vinegar Sauce):

• • 2 ounces garlic cloves
• • clarified butter
• • 4 cups lamb broth (from above)
• • ½ cup white vinegar

Instructions

Prepare the Lamb and Broth:

1. Melt clarified butter in a large pot.
2. Sear 4 lamb shanks on each side until a golden brown crust develops.
3. Add 1 whole yellow onion, 4 dried bay leaves, 8 cardamom pods, 8 cloves, sea salt, black pepper, and 1 gallon water.
4. Bring to a boil and skim off any foamy white impurities for a cleaner broth.
5. Reduce heat to medium-low and simmer for at least 2 hours with the lid on.

Prepare the Crispy Pita:

1. Place fresh pita bread in the oven at 400°F for 2 minutes.
2. Turn off the oven and leave the pita inside for about 10 minutes until it crisps.
3. Break the pita into smaller pieces and set aside.

Cook the Rice:

1. Combine 3 cups washed Egyptian medium grain rice, 2 cups water, and 2 cups lamb broth in a pot over high heat.
2. Bring to a boil, then immediately reduce heat to low.
3. Cover and cook for 10–12 minutes.
4. Fluff gently once finished.

Prepare the Ta’leya:

1. Add 2 ounces garlic cloves to a mini food processor and mince.
2. Fry minced garlic in clarified butter until golden brown.
3. Pour in 4 cups lamb broth and ½ cup white vinegar.

Assemble the Fattah:

1. Layer crispy pita chips in a deep serving dish.
2. Pour broth over the pita until fully soaked.
3. Add the rice on top and pack it in firmly.
4. Pour the ta’leya over the rice.
5. Place lamb shanks on top and serve immediately.

Did you make this recipe?

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