Fattah with lamb is one of the most famous Egyptian food, especially on Eid al-Adha. Learn how to prepare fattah with lamb with its original ingredients and the right ingredients to get the best results. Try it now at your home and make your family happy.
500 grams of rice
2 loaves of bread (Shami or Baladi)
Cut into squares of 1 kg boneless lamb meat
Cut 3 tablespoons of vinegar
5 tablespoons of margarine
12 cloves of garlic, minced
4 tablespoons of tomato sauce
How to prepare
Cooking time: 1 hour
Boil the meat for 30 minutes.
Lift the meat from the fire and put the broth aside.
Brown the meat in 2 tablespoons of margarine for 10 minutes or until it turns brown, and set it aside.
Fry the bread squares in a spoonful of margarine until brown and crispy (2 minutes), then set aside.
Fry half of the garlic in a spoonful of ghee for two minutes, then add two tablespoons of vinegar and 3 tablespoons of meat stock and leave it for 3 minutes, then keep aside.
To prepare the sauce, sauté the rest of the garlic in a tablespoon of ghee, then add the rest of the vinegar, the sauce and a spoonful of meat broth.
To prepare the rice on medium heat, melt half of the ghee, then add the rice and stir for 3 minutes.
Add salt and black pepper and stir, and bring to a boil.
Cover the pot and leave the rice on low heat until soft.
In a pyrex or serving dish, spread the bread.
Pour the garlic and vinegar mixture over it, and make sure that the mixture absorbs the mixture well.
Add 1/3 of the sauce.
Cover the bread with rice.
Pour out the rest of the sauce.
Serve with chunks of meat covered with little sauce.