Egyptian Fattah with Lamb
Crispy fried bread layered with tender lamb, garlicky yogurt sauce, and tangy tomato broth—a Cairo street food classic that transforms simple ingredients into restaurant-worthy comfort.
- Total time
- 50 min
- Servings
- 2
- Calories
- 892
- Protein
- 48g
Ingredients
- 1 lb Lamb shoulder, cut into 1-inch cubes
- 2 pieces Plain flatbread or pita
- 1 cup Full-fat Greek yogurt
- 3 cloves Garlic cloves, minced until pieces are smaller than a grain of rice
- 1 can (14 oz) Canned crushed tomatoes
- 1 medium Onion, cut lengthwise into 8 wedges root to tip
- 2 cups Vegetable oil for frying
- 1 tablespoon White vinegar
Instructions
- 1
Cut the flatbread into 2-inch squares using a knife and cutting board, like cutting a checkerboard. You should have about 24 pieces total.
- 2
Pat the lamb cubes dry with paper towels by pressing gently on each piece, so they are no longer wet or glistening—this helps them brown, not steam.
- 3
Heat 2 tablespoons of oil in a large 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the lamb cubes in a single layer and do not move them for 3 minutes, so they develop a golden-brown crust on the underside you cannot see yet.
- 5
Stir the lamb once, breaking up any pieces stuck together, and cook for 3 more minutes until the lamb is browned on all sides but still may be pink inside.
- 6
Pour in 2 cups of water and add the onion wedges, stirring once to combine. Bring the liquid to a boil—you'll see large bubbles rapidly breaking the surface.
- 7
Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring once every 5 minutes, until the lamb is very tender when pierced with a fork.
- 8
Stir in the crushed tomatoes and 1 tablespoon of vinegar, then simmer for 2 more minutes until the broth looks uniform and dark red.
- 9
While the lamb simmers, heat 2 cups of oil in a medium saucepan over medium-high heat until it shimmers and a bread piece sizzles immediately when dropped in, about 3 minutes.
- 10
Working in batches of 6 bread squares at a time, lower them into the hot oil using tongs so they do not splash, and fry for 30 seconds until golden and crispy, stirring once.
- 11
Lift each batch out with tongs or a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- 12
In a small bowl, stir together the yogurt, minced garlic, and a pinch of salt using a spoon until the garlic is evenly distributed throughout the white yogurt.
- 13
Place half of the fried bread squares on the bottom of each of two serving bowls, breaking them into the bowl if needed to cover the surface.
- 14
Spoon half of the lamb and its broth over the bread in each bowl, distributing the meat and onions evenly so the bread soaks up the liquid.
- 15
Drizzle 3 tablespoons of the garlic yogurt sauce over the lamb in each bowl in a thin stream, creating white streaks across the top.
Tools you’ll need
- Chef's knife
- Cutting board
- Paper towels
- 12-inch skillet
- Medium saucepan
- Wooden spoon
- Tongs or slotted spoon
- Small mixing bowl
- Two serving bowls
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