Egyptian lamb fattah
Middle Eats · ♥ 1.4K likes · 50.9K views · 12 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole medium onions
Peel two medium onions and halve or quarter them; peel a whole head of garlic by trimming the roots and crushing each clove under the knife.
- 1 tbsp butter
Melt about a tablespoon of butter in a large stock pot on high heat; when bubbling add two pieces of mastic and let them melt.
- 2 pieces mastic
- 2 whole lamb shanks
- cubes of lamb leg
Add the lamb and sear a couple of minutes per side, rotating until seared all over.
- 2 whole bay leaves
- 1 tsp black peppercorns
- 4 cloves garlic cloves
Add the cardamom, two bay leaves, a teaspoon of black peppercorns, four crushed garlic cloves and the halved onions; mix.
- 3–4 whole pita breads
Cut three to four pita breads into bite-sized squares onto a baking tray lined with greaseproof paper, spread out with space between.
- ½ tbsp olive oil
- ¼ tsp salt
Add half a tablespoon of olive oil, a quarter teaspoon of salt and an eighth teaspoon of pepper per pita; toss and spread out.
- 0.125 tsp white or black pepper
Bake at 180C or 350F for 8 to 12 minutes until golden, crispy and dry.
- 1 whole onion
- 2 cloves garlic cloves
Peel and dice another onion into medium cubes; thinly slice two garlic cloves.
Melt a tablespoon of butter in a small pot on medium heat, add the onion and saute 3 to 5 minutes until translucent.
- 2 tbsp white vinegar
- 500 ml crushed tomatoes
Deglaze with two tablespoons of white vinegar; add 500 ml crushed tomatoes and 250 ml water, turn heat to high.
- 250 ml water
- 1 tsp salt
- ¼ tsp pepper
At the boil add a teaspoon of salt and a quarter teaspoon of pepper, drop to medium low and simmer 15 to 20 minutes until thick.
When the meat is fork tender, strain the stock and set the meat aside to dry on a paper towel lined plate.
Wash one and a half cups of medium grain rice three to four times until the water is clear; let it dry.
- 1½ cup medium grain rice
- 1 tbsp butter
- 1 tbsp oil
Melt a tablespoon each of butter and oil in a small pot on medium heat, add the rice and fry a few minutes until shiny and lightly toasted.
- 1 tsp salt
- ½ tsp white pepper
- stock
Season with a teaspoon of salt and half a teaspoon of white pepper, spread flat, and add stock to one and a half centimetres above the rice.
Bring to a boil, cover with a tight lid until the stock is absorbed; mix, scrape down, cover again and steam on low 20 minutes.
- 1 tbsp butter
- 6–8 cloves garlic cloves
Melt a tablespoon of butter in a saucepan, add six to eight sliced or minced garlic cloves and fry until light golden and the butter foams.
Vinegar garlic sauce
- 6–8 tbsp white vinegar
Add six to eight tablespoons of white vinegar, boil a minute and set aside.
- 1–2 tbsp tomato sauce
Put the toasted bread in an oven proof dish, spoon over about half the vinegar sauce and a tablespoon or two of tomato sauce; mix and taste.
Bake at 180C or 350F about 5 minutes until the bread crisps again, then add the rest of the vinegar sauce.
- hot stock
Moisten with two to three ladles of hot stock, mix, and cover with a plate or tray so the stock steams the bread.
Dry the meat on paper towels and season generously with salt and pepper.
- salt and freshly cracked pepper
- 1 tbsp butter or oil
Heat a tablespoon of butter or oil in a frying pan on high and fry the meat 3 to 5 minutes per side until browned all over.
Spoon the rice over the bread in an even layer, top with tomato sauce, then the seared meat.
Assembling and serving