Traditional Egyptian Fattah and Lamb Shank Recipe

lamb shank

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken is lower in fat, while beef shank is often more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa offers more protein, while bulgur is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine can be more budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein, while canned beans provide cost savings.

Melt samna in a pot over high heat and sear the lamb shank for a few minutes per side until browned.

Add yellow onion, dried bay leaves, cardamom, cloves, sea salt, and black pepper to the pot.

Add enough water to completely cover the lamb shank and bring to a boil.

Turn the heat down to medium low and skim any foamy substance off the top.

Put the lid on and let it cook for at least two hours or until the lamb shank becomes tender.

Prepare the pita bread by placing it in the oven at 400°F for 2 minutes, then turn the oven off and keep the pita bread in there for about 10 minutes to dry and crisp it.

Break the dried pita bread into small pieces to form chips.

Cook the rice by combining washed Egyptian roz, water, and fresh lamb broth in a pot.

Once it boils, turn the heat down to low, cover, and let it simmer for about 12 to 15 minutes.

After cooking, turn off the heat and let the rice rest for about five minutes before gently fluffing it.

Mince the garlic and fry it in samna over medium heat while frequently mixing until it turns golden brown.

Pour in fresh lamb broth and add a splash of white vinegar to the garlic, mixing well to create the ta'leya.

Assemble the fattah by adding a layer of dried pita bread chips to a deep baking dish and pouring enough lamb broth to halfway cover the chips.

Spread the cooked rice evenly over the pita bread chips.

Add the ta'leya over the rice and place the lamb shank on top for the final touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary