Egyptian Fatta with Meat for Eid al-Adha

The joy of Eid al-Adha isn’t complete without this delicious dish that brings family together. Learn how to prepare the authentic Egyptian Fatta with meat, complete with ingredients and steps.

Cooking Time: 60 minutes

Serves: 5 people

Ingredients:

For the toasted bread:

• Arabic bread (Baladi): 2 loaves

• Ghee (clarified butter): 2 tablespoons

• Salt: a pinch

• Black pepper: a pinch

For the tomato, garlic, and vinegar sauce:

• Garlic: 4 cloves (minced)

• Ghee: 2 tablespoons

• White vinegar: ½ cup

• Tomato juice: 1 cup

• Tomato paste: 2 tablespoons

• Ground cumin: ½ teaspoon

• Salt and black pepper: to taste

For the meat and rice:

• Lamb meat: 1 kg (cut and boiled)

• Egyptian rice: 2 cups

• Hot meat broth: 2 cups

• Ghee: 2 tablespoons

• Salt: a pinch

Instructions:

1. Wash the rice well and drain.

2. In a pot over medium heat, heat the ghee, add the rice, and stir for 1 minute. Add salt and hot meat broth.

3. Let the rice boil, then reduce heat, cover, and cook for 15-20 minutes or until all the liquid is absorbed and the rice is fully cooked.

4. Cut the Baladi bread into small cubes.

5. In a large pan over medium heat, heat the ghee, add the bread cubes, and stir until they are toasted, golden, and crispy. Sprinkle with a little salt and black pepper. Remove from heat and set aside.

6. In the same pan, heat the ghee, add the minced garlic, and sauté until golden and fragrant. Carefully add the white vinegar and let it boil for a few seconds to mellow its sharpness.

7. Add the tomato juice, tomato paste, and cumin. Season with salt and black pepper. Let the sauce simmer over low heat for 10-15 minutes until it thickens slightly.

8. Warm the boiled lamb pieces in the remaining meat broth.

9. In a large deep serving dish, place a layer of white rice at the bottom.

10. Spread a layer of toasted bread over the rice and drizzle the bread with some meat broth to soften it slightly.

11. Add a layer of the tomato, garlic, and vinegar sauce on top.

12. Repeat the layers (rice, toasted bread soaked in broth, tomato sauce).

13. Garnish the top with the boiled or fried lamb pieces. Serve hot.