Most probably Fatta relates to the word fetata which means a small piece of bread or what we cutely call it in Egypt: fatfoota. If you like lamb, this is a hearty dish that you eat then it leaves you at awe reminiscing about the flavors you just savored.
This is a dish for all occasions: This rustic dish brings together bread, rice, lamb and many layers of flavors to create the main dish served during the holiday Eid Al Adha. I also recall a time when some families who lost a loved one served Fatta every Thursday to their guests and for the first 40 days following his or her passing.
There are many steps to this dish. You can simplify the process of making it by preparing over two days. Day1: prepare the lamb and the bread. Day2: prepare the rice and the sauces then assemble and serve.
Serving Ideas: Fatta is best enjoyed when served in a big platter with extra meat and tomato sauce on the side. Then each person can customize their serving.
Condiments: Yogurt Cucumber Salad and simple green salad are great condiment that cool down the strong flavors in this dish.
Serving Size: 6-8 servings
Ingredients:
2 1/2 lbs (1 kg) lamb stew meat with bones, preferably grass fed
8 cups water
5 garlic cloves halved
1 large onion halved
2 Tbs Salt
4 pita breads
1 cup white rice
1 1/2 cup water
1 Tbs clarified butter
1 Tbs cooking oil
3 garlic cloves, crushed
1 Tbs white vinegar
4 Tbs tomato paste
2 cup water
Salt and Pepper to taste
2 Tbs clarified butter
8 garlic cloves, crushed
1 Tbs coriander powder
3 Tbs white vinegar
Directions:
DAY 1:
The Lamb:
~ Over high heat, heat up a large heavy pan. Add the lamb pieces and sear on all sides.
~ Over high heat, In a large stockpot, add the water and bring to a boil.
~ Add the lamb pieces, onion, garlic and salt. Bring to a boil. Lower the heat to medium. Cover the pot but not tightly so that the broth doesn’t overflow. Let it boil for an hour.
~ When done, remove the lamb pieces on a plate. Discard the bones and cut the meat into bite size pieces.
~ Save the broth.
While you’re waiting for the lamb to cook, prepare:
The bread:
~ Preheat the oven to 400 F (205 C)
~ Place the pitas directly on the wired oven racks for 3 minutes.
~ Flip each pita and leave in the oven for another three minutes.
~ The pitas are ready as soon they harden.
~ Remove onto a plate. Let them cool down then break them into pieces.
DAY 2:
The Rice:
~ In a small saucepan, melt the clarified butter over medium high heat.
~ Add the rice and stir and until all grains are well coated.
~ Add the water and bring to a boil.
~ Add the salt. Stir well and lower the heat.
~ Cover the saucepan and cook for 20 minutes.
~ Remove from heat and let it stand for 5 minutes. Now it’s ready.
Seared lamb, rice, cracked pita, tomato paste, corriander powder, onion, garlic and white vinegar.
If you’re making the fatta in one day, then you can prepare the following while you’re waiting for the lamb to cook and before you make the rice.
The Tomato Sauce:
~ In a small skillet, heat the oil over medium high heat.
~ Add the garlic and stir until slightly browned.
~ Add the vinegar.
~ Add the tomato paste and continue to stir until the tomato paste is cooked and mixed well with the garlic, for about 2 minutes.
~ Add the water. Let it boil. Then leave it simmering over medium low heat, about 20 minutes.
The Warm Garlic Vinaigrette:
~ Over medium heat, melt the clarified butter in a small saucepan.
~ Add the garlic and fry until soft and yellow but not browned.
~ Add the coriander. Mix well.
~ Add the vinegar, stir fast and remove the heat. BE CAREFUL. Vinegar will splatter. Don’t burn yourself.
Bringing it all Together:
~ Bring the lamb broth to a boil. Add 3 slices garlic cloves and 1 Tbs of butter, clarified butter is best.
~ Add the bread and mix until the bread absorbs the broth.
~ Add the lamb pieces and 2 Tbs of the Garlic Vinaigrette.
~ To serve the fatta you need a wide and deep plate, like a pasta serving dish or a large lasagna pan.
~ Start with a layer of half the bread then a layer of the lamb pieces then another layer of the remaining bread.
~ Add a layer of the rice then drizzle some of the tomato sauce and the garlic vinaigrette.
Variations:
~ You can use beef or chicken instead of lamb. If you’re using chicken, grill the chicken and serve it on the side.
~ For a vegetarian variation, use lentil soup instead of the lamb broth.
~ Bel Hana ~
Best Places to Try this Dish in Egypt:
~ Felfela restaurant
~ My mom’s kitchen 🙂
