Egyptian Fatta with Lamb Shanks and Yogurt Sauce
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
For the Garlic Rice
For the Crisp Bread
For the Yogurt Sauce
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
Egyptian Fatta with Lamb Shanks and Yogurt Sauce
Egyptian Fatta with Lamb Shanks and Yogurt Sauce
Plating & Serving
Arrange layers of crispy bread, garlic rice, and tender lamb shanks. Drizzle generously with yogurt sauce before serving.