Egyptian Fatta with Lamb Shanks and Yogurt Sauce

Name: Egyptian Fatta with Lamb Shanks and Yogurt Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Lamb shanks; Olive oil; Onion; Garlic; Ground cumin; Ground coriander; Cinnamon; Salt and pepper; Beef stock; Bay leaves; Basmati rice; Water; Garlic; Butter; Salt; Pita breads; Olive oil; Salt; Plain yogurt; Garlic; Lemon juice; Salt and pepper

A Hearty Egyptian Delight

Egyptian Fatta, a traditional feast dish, combines flavorful lamb shanks with garlic rice, crispy bread, and a tangy yogurt sauce.

3 h 30 min
6
Intermediate

Ingredients

For the Lamb Shanks

Lamb shanks

4 large

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

2 cloves, minced

Ground cumin

2 teaspoons

Ground coriander

1 teaspoon

Cinnamon

1 teaspoon

Salt and pepper

to taste

Beef stock

4 cups

Bay leaves

For the Garlic Rice

Basmati rice

2 cups

Water

4 cups

Garlic

4 cloves, minced

Butter

1 tablespoon

Salt

to taste

For the Crisp Bread

Pita breads

2, cut into squares

Olive oil

2 tablespoons

Salt

to taste

For the Yogurt Sauce

Plain yogurt

2 cups

Garlic

1 clove, minced

Lemon juice

2 tablespoons

Salt and pepper

to taste

Preparation

Marinating the Lamb Shanks

Rub the lamb shanks

Rub lamb shanks with olive oil, garlic, cumin, coriander, cinnamon, salt, and pepper.

Refrigerate

Refrigerate for at least 1 hour, preferably overnight.

Bring to room temperature

Bring to room temperature before cooking.

Preparing the Garlic Rice

Rinse the rice

Rinse the basmati rice under cold water until the water runs clear.

Sauté garlic

In a saucepan, melt butter and sauté the minced garlic until fragrant.

Cook rice

Add rice and water, season with salt, cover, and cook on low heat until water is absorbed.

Important Tip

Ensure the rice is not sticky; each grain should be separate.

Pro Tip

Toast the rice briefly in the butter before adding water for a nutty flavor.

Cooking Process

Browning the Lamb Shanks

Sear the marinated shanks in a hot pot until all sides are browned.

Simmering the Broth

Add onion, bay leaves, and stock; simmer gently until meat is tender.

Crisping the Bread

Toss pita squares in olive oil and bake at 350°F (175°C) until golden.

Plating & Serving