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Egyptian Fattah – Lamb with rice, bread and vinegar - Daily News Egypt

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Egyptian Fattah – Lamb with rice, bread and vinegar

This week we celebrate Eid Al-Adha so here is the recipe for the traditional main dish that is used to celebrate this occasion


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.





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