🍖 Yemeni meat fatta
Yemeni meat fatta is torn flatbread soaked in hot spiced lamb broth and mashed with ghee into a soft, savoury base, then topped with shredded lamb and onion. The broth is seasoned with Yemeni spices such as cumin, turmeric and black pepper. It is a warming, filling dish eaten from a shared platter at family meals and in Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g lamb on the bone
- 3 flatbreads (about 300 g), torn
- 2 onions, one quartered and one sliced
- 2 tbsp ghee
- 1 tsp cumin, ½ tsp turmeric, ½ tsp black pepper
- Salt, 1.5 l water
Method
- Simmer the lamb with the quartered onion, spices and salt for about 1½ hours; strain and keep the broth.
- Shred the meat and brown it with the sliced onion in 1 tbsp ghee.
- Pour hot broth over the torn bread and mash it with the remaining ghee until soft.
- Top with the meat and onion and serve hot.
How to make it lighter
- Chill the broth and lift off the fat before using it.
- Use 1 tbsp ghee in total — 1 tbsp ghee ≈ 110–120 kcal.
- Add extra lean meat and less bread to shift the plate toward protein.
History
Bread soaked in meat broth is an old way of cooking across the Arabian Peninsula, and in Yemen fatta is made in many sweet and savoury versions. The meat version is common at family lunches, weddings and Ramadan iftars.
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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 →