Entree: Egypt – Upper Egypt – فتّة ➤ fatta (Layered rice and crisped flatbread topped with slow‑cooked meat and a garlicky tomato‑vinegar sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 40 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) long-grain rice (uncooked)
- 4 cups (960 ml) water or low-sodium broth for cooking rice
- 2 tbsp (30 ml) vegetable oil or ghee
- 2 lb (900 g) bone-in lamb shoulder or neck, cut into large pieces
- 1 large onion, quartered, about 8 oz (225 g)
- 4 cloves garlic, minced (about 11/16 oz (20 g)), divided
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) white vinegar, divided
- 4 large pita flatbreads, torn into bite-size pieces
- 1/2 cup (115 g) ghee or clarified butter, melted, divided
- 3 medium tomatoes, peeled and crushed, about 12 oz (340 g)
- 1 cup (240 ml) water or meat braising liquid for sauce
- 2 tbsp (30 ml) tomato paste (optional for richer sauce)
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Toasted pine nuts or slivered almonds for garnish (optional)

Show original ingredient measurements

- 2 cups (370 g) long-grain rice (uncooked)
- 4 cups (960 ml) water or low-sodium broth for cooking rice
- 2 tbsp (30 ml) vegetable oil or ghee
- 2 lb (900 g) bone-in lamb shoulder or neck, cut into large pieces
- 1 large onion, quartered, about 8 oz (225 g)
- 4 cloves garlic, minced (about 20 g), divided
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) white vinegar, divided
- 4 large pita flatbreads, torn into bite-size pieces
- 1/2 cup (115 g) ghee or clarified butter, melted, divided
- 3 medium tomatoes, peeled and crushed, about 12 oz (340 g)
- 1 cup (240 ml) water or meat braising liquid for sauce
- 2 tbsp (30 ml) tomato paste (optional for richer sauce)
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Toasted pine nuts or slivered almonds for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 325°F (160°C). Season the lamb pieces with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, cumin, and coriander. In a heavy ovenproof pot, heat 1 tbsp (15 ml) oil over medium-high heat and brown the lamb on all sides. Add the quartered onion and 1 cup (240 ml) water or broth, cover, and transfer to oven. Braise until very tender, about 2 to 2½ hours. Reserve braising liquid.
2. While lamb cooks, toast the torn pita pieces: brush with 2 tbsp (30 ml) melted ghee and spread on a baking sheet. Bake at 350°F (175°C) until crisp and golden, about 8–10 minutes, stirring once. Set aside.
3. Rinse rice until water runs clear and cook with 4 cups (960 ml) water or broth and 1 tbsp (15 ml) oil according to package instructions until fluffy. Keep warm.
4. Prepare the garlic‑tomato sauce: in a skillet, heat remaining 1 tbsp (15 ml) oil over medium heat. Sauté 2 cloves (about 0.35 oz (10 g)) minced garlic until fragrant, add crushed tomatoes, tomato paste if using, 1 tbsp (15 ml) vinegar, 1 cup (240 ml) reserved braising liquid (or water), and simmer 10–12 minutes until slightly reduced and bright. Taste and adjust salt and acidity with remaining vinegar as desired.
5. In a small pan, gently warm remaining 2 tbsp (30 ml) ghee and lightly sauté the remaining minced garlic (about 2 cloves/10 g) for 30–45 seconds until golden; pour over toasted pita pieces to flavor and moisten slightly.
6. To assemble: in a wide, shallow serving dish, layer half the rice, then the garlic‑buttered toasted pita pieces, and the remaining rice. Nestle the braised lamb pieces on top and ladle the hot garlic‑tomato sauce over the meat and rice so it soaks into the layers.
7. Garnish with chopped parsley and toasted pine nuts or almonds if using. Serve hot, encouraging diners to mix bread, rice, meat, and sauce on their plates.

1. Preheat oven to 325°F (160°C). Season the lamb pieces with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, cumin, and coriander. In a heavy ovenproof pot, heat 1 tbsp (15 ml) oil over medium-high heat and brown the lamb on all sides. Add the quartered onion and 1 cup (240 ml) water or broth, cover, and transfer to oven. Braise until very tender, about 2 to 2½ hours. Reserve braising liquid.
2. While lamb cooks, toast the torn pita pieces: brush with 2 tbsp (30 ml) melted ghee and spread on a baking sheet. Bake at 350°F (175°C) until crisp and golden, about 8–10 minutes, stirring once. Set aside.
3. Rinse rice until water runs clear and cook with 4 cups (960 ml) water or broth and 1 tbsp (15 ml) oil according to package instructions until fluffy. Keep warm.
4. Prepare the garlic‑tomato sauce: in a skillet, heat remaining 1 tbsp (15 ml) oil over medium heat. Sauté 2 cloves (about 10 g) minced garlic until fragrant, add crushed tomatoes, tomato paste if using, 1 tbsp (15 ml) vinegar, 1 cup (240 ml) reserved braising liquid (or water), and simmer 10–12 minutes until slightly reduced and bright. Taste and adjust salt and acidity with remaining vinegar as desired.
5. In a small pan, gently warm remaining 2 tbsp (30 ml) ghee and lightly sauté the remaining minced garlic (about 2 cloves/10 g) for 30–45 seconds until golden; pour over toasted pita pieces to flavor and moisten slightly.
6. To assemble: in a wide, shallow serving dish, layer half the rice, then the garlic‑buttered toasted pita pieces, and the remaining rice. Nestle the braised lamb pieces on top and ladle the hot garlic‑tomato sauce over the meat and rice so it soaks into the layers.
7. Garnish with chopped parsley and toasted pine nuts or almonds if using. Serve hot, encouraging diners to mix bread, rice, meat, and sauce on their plates.