Main Course · Dinner · Middle Eastern ·

Egyptian Fatta with Lamb Shanks and Yogurt Sauce

Name: Egyptian Fatta with Lamb Shanks and Yogurt Sauce
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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, 2; Basmati rice, 2 cups; Water, 4 cups; Garlic, 4 cloves, minced; Butter, 1 tablespoon; Salt, to taste; Pita breads, 2, cut into squares; Olive oil, 2 tablespoons; Salt, to taste; Plain yogurt, 2 cups; Garlic, 1 clove, minced; Lemon juice, 2 tablespoons; Salt and pepper, to taste

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

4.7(675 reviews)

·By Ethan Brooks·July 30, 2025

Egyptian Fatta with Lamb Shanks and Yogurt Sauce — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Shanks

For the Garlic Rice

For the Crisp Bread

For the Yogurt Sauce

Nutrition

Per serving

Calories: 808 kcal
Protein: 57.5 g
Carbs: 72.23 g
Fat: 32.18 g
Fiber: 2.33 g

Whole recipe

Total

Calories: 4847 kcal
Protein: 345 g
Carbs: 433.4 g
Fat: 193.1 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Lamb shanks 4 large	2040	272	0	108	0
Olive oil 2 tablespoons	240	0	0	27	0
Onion 1 large, chopped	60	1.5	14	0	3
Garlic 2 cloves, minced	9	0.4	2	0	0
Ground cumin 2 teaspoons	16	0.8	3	0.8	1
Ground coriander 1 teaspoon	5	0.2	1	0.3	1
Cinnamon 1 teaspoon	6	0.1	2	0	1
Salt and pepper to taste	0	0	0	0	0
Beef stock 4 cups	40	8	1	1	0
Bay leaves 2	0	0	0	0	0
Basmati rice 2 cups	1360	28	300	3	2
Water 4 cups	0	0	0	0	0
Garlic 4 cloves, minced	18	0.8	5	0	0
Butter 1 tablespoon	100	0	0	11	0
Salt to taste	0	0	0	0	0
Pita breads 2, cut into squares	400	14	80	6	6
Olive oil 2 tablespoons	240	0	0	27	0
Salt to taste	0	0	0	0	0
Plain yogurt 2 cups	300	20	22	10	0
Garlic 1 clove, minced	5	0.2	1.2	0	0
Lemon juice 2 tablespoons	8	0.1	2.2	0	0
Salt and pepper to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb Shanks

1
Rub the lamb shanks
Rub lamb shanks with olive oil, garlic, cumin, coriander, cinnamon, salt, and pepper.
2
Refrigerate
Refrigerate for at least 1 hour, preferably overnight.
3
Bring to room temperature
Bring to room temperature before cooking.

Preparing the Garlic Rice

1
Rinse the rice
Rinse the basmati rice under cold water until the water runs clear.
2
Sauté garlic
In a saucepan, melt butter and sauté the minced garlic until fragrant.
3
Cook rice
Add rice and water, season with salt, cover, and cook on low heat until water is absorbed.
4
Important Tip
Ensure the rice is not sticky; each grain should be separate.
5
Pro Tip
Toast the rice briefly in the butter before adding water for a nutty flavor.

How to Make Egyptian Fatta with Lamb Shanks and Yogurt Sauce

Total time: 4 h 40 min · Yields 6 servings

1
Browning the Lamb Shanks
Sear the marinated shanks in a hot pot until all sides are browned.
2
Simmering the Broth
Add onion, bay leaves, and stock; simmer gently until meat is tender.
3
Crisping the Bread
Toss pita squares in olive oil and bake at 350°F (175°C) until golden.