FattaLamb, Rice, and Crisp Bread
This festive dish layers crisp bread with fragrant rice and tender lamb, then finishes everything with a sharp garlic-vinegar sauce and warm tomato sauce. It is rich, savory, and often served for special family meals.
Prep
25m
Cook
1h 35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Lamb
- 0.9kgLamb Shoulder
- 1.5lMeat Stock
- 10gSalt
- 3gBlack Pepper
Rice
- 300gWhite Rice (rinsed)
- 20gGhee
- 4gCumin Powder
Bread
- 4pcsBaladi Bread (torn)
- 20gGhee (melted)
Sauce
- 20gGarlic (finely chopped)
- 60mlDistilled White Vinegar
- 400gTomato Sauce
- 20gGhee
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the lamb shoulder in a pot with the meat stock, salt, and black pepper. Simmer gently until the meat is very tender, then lift it out and pull it into large pieces.
- 02
Strain and measure enough of the lamb cooking liquid to cook the white rice. Melt the ghee in a saucepan, stir in the white rice and cumin powder, add the hot broth, cover, and cook until the rice is tender.
- 03
Toss the torn baladi bread with the melted ghee, spread it on a tray, and bake at 180°C (350°F) until crisp and golden.
- 04
Melt the remaining ghee in a saucepan, add the garlic, and cook briefly until fragrant. Stir in the distilled white vinegar and let it bubble for a moment, then warm the tomato sauce with the black pepper in the same pan or in a second pan.
- 05
Spread the crisp baladi bread on a serving platter and moisten it lightly with some hot lamb broth. Spoon over the white rice, arrange the lamb on top, and finish with the garlic-vinegar mixture and the warm tomato sauce.
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