🍲 Egyptian fatta

Name: Egyptian fatta
Total time: 150 min
Yield: 6
Cuisine: Egypt
Ingredients: 1 kg lamb on the bone; 400 g Egyptian or short-grain rice; 2 loaves flatbread, cut into pieces and toasted; 8 garlic cloves, crushed; 80 ml white vinegar; 400 ml tomato sauce; 3 tbsp ghee; Bay leaf, cardamom, salt and pepper

Origin: Egypt

784kcal

per serving · 400 g

196kcal

per 100 g

36 gProtein9 g / 100 g

32 gFat8 g / 100 g

88 gCarbs22 g / 100 g

Egyptian fatta is a festive layered dish of crisp toasted bread and rice soaked with garlic-vinegar broth, topped with a tangy tomato sauce and pieces of tender boiled lamb. The bread softens at the bottom but stays crunchy on top, and ghee gives the garlic its rich aroma. It is served in a large tray for the whole family, especially on Eid al-Adha.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, ghee

Contains glutenbecause of: bread

Contains dairybecause of: ghee

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

ricebreadlambtomato saucegarlicvinegarghee

Recipe

6 servings150 min

Ingredients

1 kg lamb on the bone
400 g Egyptian or short-grain rice
2 loaves flatbread, cut into pieces and toasted
8 garlic cloves, crushed
80 ml white vinegar
400 ml tomato sauce
3 tbsp ghee
Bay leaf, cardamom, salt and pepper

Method

Simmer the lamb with bay leaf, cardamom and salt in water for about 1½ hours; keep the broth.
Cook the rice in some of the broth.
Fry half the garlic in 1 tbsp ghee, add the vinegar and 250 ml broth and bring to a boil.
Fry the remaining garlic in 1 tbsp ghee, add the tomato sauce and simmer 10 minutes.
Layer toasted bread, moisten with the garlic-vinegar broth, add rice, then tomato sauce, and top with the lamb browned in the last tbsp of ghee.

How to make it lighter

Trim visible fat from the lamb and skim the broth after cooking.
Cut the ghee to 1 tbsp in total — 1 tbsp ghee ≈ 110–120 kcal.
Use a smaller scoop of rice and bread and a bigger share of meat and tomato sauce.

History

Fatta is one of Egypt's best-loved celebration dishes and is most closely tied to Eid al-Adha, when it is made with the meat and broth of the sacrificed animal. It is also cooked for family gatherings and other special occasions across the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →