Quirky Foodster
  1. Back

Holidays & Special Occasions

Fatta

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
1.5 hrs
Cook

Ingredients

  • 1 kg (2.2 lb) Lamb or beef shank, bone-in
  • 4 rounds Stale flatbread, torn and toasted
  • 300 g (1.5 cups) White rice
  • 6 cloves Garlic cloves, minced
  • 3 tbsp White vinegar
  • 300 ml (1.25 cups) Tomato sauce
  • 3 tbsp Ghee
  • to taste Salt and pepper

Method

  1. Simmer the meat in water with salt for about 1.5 hours until very tender, reserving the stock.
  2. Cook the rice in some of the reserved meat stock until fluffy.
  3. Toast the torn stale bread pieces in the oven until golden and crisp.
  4. Melt the ghee in a pan and fry the minced garlic briefly, then stir in the vinegar and tomato sauce; simmer 10
  5. minutes.
  6. To assemble, layer the toasted bread on a large platter, top with the rice, then the tender meat.
  7. Pour the hot garlic-vinegar tomato sauce generously over the top just before serving.

Introduction: Fatta is a celebratory Egyptian dish of layered rice, crisped bread and tender meat in a garlicky vinegar-tomato sauce, traditionally prepared for Eid al-Adha and other major family celebrations.

Cultural Background: Fatta is a celebratory Egyptian dish of layered rice, crisped bread and tender meat in a garlicky vinegar-tomato sauce, traditionally prepared for Eid al-Adha and other major family celebrations.

Tips: – Toast the bread until very crisp, since it will soften once the sauce is poured on, and should still have some texture. The garlic and vinegar sauce is what defines fatta, so don't skimp on either.

Variations: – A yogurt-garlic sauce is layered in alongside the tomato sauce in some family recipes. Rabbit meat is used in place of lamb in parts of Upper Egypt. Not vegetarian; built around meat and meat stock.

Storage: Best assembled and served fresh; components can be refrigerated separately for up to 2 days.

Reheating: Reheat the rice, meat and sauce separately, then reassemble with freshly toasted bread.

Nutrition: Calories: 540 kcal | Protein: 34 g | Carbs: 48 g | Fat: 24 g | Fiber: 2 g

FAQs:

Q: Why is fatta associated with Eid al-Adha?

A: It's traditionally made using meat from the Eid al-Adha sacrifice, making it a centrepiece of the holiday feast.

Q: Can I assemble fatta ahead of time?

A: It's best assembled just before serving so the toasted bread keeps some crunch under the sauce.

© Arscale 2026