2 kg lamb, in cubes – kha-roof
3 tbsp garlic, minced – toom
2 tbsp tomato paste – sal-sa ta-ma-tam
7 tbsp margarine – sam-na
3 cardamons – hab-ba-ha-ni
4 ½ cups of water – ma-ya
1 cup of vinegar – khal
3 cups of rice – roz
8 loaves of Egyptian bread – a-eesh ba-la-di
salt and pepper – malh and fil-fil
Preparing the meat
- Boil the meat for 30 -50 minutes or until tender in a deep pan. Strain and reserve two to three cups of the meat broth.
Preparing the rice
- While the meat is boiling, wash the rice well under running water and drain.
- Melt two tbsp of margarine in a deep pan. Add the three cardamoms and stir for a minute. Add the rice and sir for another minute.
- Add salt and three cups of water and cook until water is absorbed. Cover and move to low heat and leave to cook for about 25 minutes.
Preparing the sauce
- Melt two tbsp of margarine in a small saucepan. Add the garlic and stir until golden.
- Add the tomato paste and stir. Add ½ cup water and ½ cup vinegar. Heat until boiling.
Preparing the bread
- Cut the bread into bite size squares. Heat two tbsp of margarine in a large skillet. Add the bread and stir until crispy.
- Add gradually two to three cups of meat broth and stir until the bread is just soft and drain any unabsorbed broth.
Preparing the fattah
- Arrange the bread evenly on a large serving platter. Spread the rice over the bread and sprinkle some of sauce over the rice. Add the meat cubes on top and serve immediately.
- For those who do not like lamb, the meat can be replaced by beef or veal.
- If desired, fried nuts can be sprinkled over the fattah.