How to make Egyptian Lamb Fattah

A centuries old rice and lamb Eid centerpiece

by Middle Eats
How to make Egyptian Lamb Fattah A centuries old rice and lamb Eid centerpiece

Egyptian Lamb Fattah is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Egyptian Lamb Fattah is a unique celebratory dish that is bursting with flavour. Succulent tender lamb is served with a mixture of rice and pitta bread flavoured with stock and a tangy vinegar garlic sauce.

This dish is served on major occasions across Egypt as the centrepiece. I’m Obi from Middle Eats and I’m on a mission to show you how to cook delicious food from across the Middle East.

Leave a comment with any recipe requests you’d like to see me cook.

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How to make Egyptian Lamb Fattah A centuries old rice and lamb Eid centerpiece
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Egyptian Lamb Fattah

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Stock ingredients:

  • 1 KG (2 LB) Lamb shanks or leg pieces
  • 2 Brown onions
  • 1 Tbsp Butter
  • 4 Garlic cloves
  • 2 Pieces of Mastic
  • 2 Bay Leaves
  • 7 Cardamom pods
  • 1 Tsp Black Peppercorns

Rice ingredients:

  • 1.5 Cups Medium grain rice (Egyptian or Japanese)
  • 1 Tbsp Butter
  • 1 Tbsp Oil
  • 1 Tsp Salt
  • 1/2 Tsp White Pepper


  • 3-4 Pitta Breads

Per pitta:

  • 1/2 Tbsp Olive Oil
  • 1/4 Tsp Salt
  • 1/8 Tsp Pepper

Tomato Sauce:

  • 500ml (18 oz) crushed tomatoes
  • 250ml (9 oz ) water
  • 1 Brown Onion
  • 1 Tbsp Butter
  • 2 Garlic Cloves
  • 2 Tbsp White Vinegar
  • 1 Tsp Salt
  • 1/4 Tsp Pepper

Garlic sauce:

  • 6-8 Garlic Cloves
  • 6-8 Tbsp White Vinegar
  • 1 Tbsp Butter




  1. Melt the butter in a pot and add the mastic, let it melt into the butter
  2. Add the meat to the pot and sear on all sides till evenly browned
  3. Crush garlic cloves and add to the pot
  4. Cut onions in half and add along with the whole spices
  5. Mix well then pour enough water to submerge the meat
  6. Bring to a boil then skim the surface to remove the scum
  7. Turn the heat down to low and simmer for an hour


  1. Cut the pitta into bite-sized pieces
  2. Evenly place on a greaseproof paper-lined baking sheet
  3. Add olive oil, salt and pepper then mix thoroughly
  4. Bake in a 180c or 350f oven for 8-12 minutes until golden brown and toasted

Tomato sauce:

  1. Melt a tablespoon of butter in a saucepan on medium heat
  2. Chop onion to a medium dice and add to the pot
  3. Saute for 3-5 minutes until translucent
  4. Slice 2 garlic cloves as thin as you can then add to the onions (you can mince instead)
  5. Fry for a couple of minutes then add the white vinegar to deglaze the pot
  6. Add crushed tomatoes and water to the pot and bring to a boil (blend 1 can of tomatoes to make)
  7. Add salt and pepper, once boiling turn down to a simmer
  8. Cook for 15-20 minutes until thick


  1. Rinse rice 3-4 times until the water runs clear
  2. Add Butter and Oil to the pot then add rice and fry until toasted and shiny
  3. Season the rice with salt and pepper and mix well, spread the rice out into an even layer
  4. Add enough stock to the pot to submerge the rice by about 1.5cm or 1/2 an inch
  5. Bring the pot to a boil and cover with a tight lid
  6. When all the water has evaporated turn the heat down to low and leave it to steam for 20 minutes

Garlic Sauce:

  1. Add butter to the pot and melt
  2. Thinly slice or mince the garlic cloves and add to the pot
  3. Fry until the garlic is a light golden color
  4. Add the vinegar and let it boil for 1 minute before setting aside

To assemble:

  1. Melt a tablespoon of butter in a frying pan
  2. Season the meat then add to the pan and sear on all sides till golden brown
  3. Add toasted bread to an oven-safe dish
  4. Add half of the vinegar sauce to the bread and a couple of tablespoons of tomato sauce mix thoroughly
  5. Bake in a 180c or 350f oven for 5 minutes until crispy once more
  6. Add the rest of the vinegar to the bread and then pour over a few ladles (about 250 ml - 9 oz) of stock to the bread and mix thoroughly
  7. Cover with a plate or tray and leave to steam
  8. Top the bread with the rice in a single even layer
  9. Add tomato sauce to the rice and then top with a layer of tomato sauce


You don't need to add all the vinegar sauce, only add as much as you are comfortable with. Taste the bread before covering with the rice

Did You Make This Recipe?
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00:00 Intro
00:58 Preparing the stock
03:17 Toasting the bread
04:39 Making the Tomato Sauce
06:28 Cooking the Rice
07:43 Making the Garlic Sauce
08:17 Preparing Dish
09:43 Searing Meat
10:15 Final Assembly
10:50 Serving

Recipe video


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