Yemeni Fattah Breakfast
Crispy flatbread layered with garlicky yogurt, spiced eggs, and tender lamb in a aromatic broth. A hearty, traditional Yemeni breakfast that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb lamb shoulder or neck, diced into 1-inch pieces
- 1 cup plain yogurt
- 4 clove garlic cloves, minced
- 4 whole eggs
- 2 large flatbread or naan, torn into 2-inch pieces
- ½ tsp cumin seeds
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, ~1 minute.
- 2
Working in batches, sear lamb pieces until browned on all sides, ~8 minutes total. Transfer to a plate.
- 3
Add 3 minced garlic cloves to the skillet; cook until fragrant, ~30 seconds. Return lamb to skillet.
- 4
Pour 1 cup water into the skillet. Bring to a simmer and cook, covered, until lamb is tender, ~12 minutes.
- 5
While lamb cooks, whisk yogurt with 1 minced garlic clove and a pinch of salt in a small bowl.
- 6
Toast flatbread pieces in a dry skillet over medium-high heat, stirring often, until golden and crisp, ~4 minutes.
- 7
Crack 4 eggs into the simmering lamb broth. Cook until whites set but yolks still jiggle, ~3 minutes.
- 8
Divide crispy bread between two bowls. Spoon garlicky yogurt over bread, then ladle lamb, eggs, and broth on top.
- 9
Scatter cumin seeds and pinch of black pepper over each bowl. Serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- small bowl
- whisk
- dry skillet or griddle
- slotted spoon
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