How to make Egyptian Lamb Fattah

Por Middle Eats · 120 min

Ingredientes

Modo de preparo

1. Stock: melt the butter in a pot and let the mastic melt into it. Sear the lamb on all sides until evenly browned. Crush the garlic and add it with the halved onions and whole spices. Add enough water to cover the meat, bring to a boil and skim the scum. Lower the heat and simmer for one hour.
2. Bread: cut the pitta into bite-sized pieces and spread them on a parchment-lined baking sheet. Add the olive oil, salt and pepper and toss well. Bake at 180°C (350°F) for 8-12 minutes until golden brown and toasted.
3. Tomato sauce: melt 1 Tbsp butter in a saucepan over medium heat. Add the diced onion and saute 3-5 minutes until translucent. Add the thinly sliced garlic and fry a couple of minutes. Deglaze with the white vinegar, then add the crushed tomatoes and water and bring to a boil. Season with the salt and pepper, then simmer 15-20 minutes until thick.
4. Rice: rinse the rice 3-4 times until the water runs clear. Melt the butter with the oil in the pot, add the rice and fry until toasted and shiny. Season with salt and pepper, spread evenly, then add stock to cover the rice by about 1.5 cm (1/2 inch). Bring to a boil, cover tightly, and when the liquid has evaporated, lower the heat and steam for 20 minutes.
5. Garlic sauce: melt the butter in a pot. Add the thinly sliced or minced garlic and fry until light golden. Add the vinegar, boil for 1 minute, then set aside.
6. Assembly: melt 1 Tbsp butter in a frying pan and sear the seasoned meat on all sides until golden. Put the toasted bread in an ovenproof dish. Add half the garlic vinegar and a couple of tablespoons of tomato sauce and mix well. Bake at 180°C (350°F) for 5 minutes until crisp. Add the rest of the vinegar, then pour over 250 ml (9 oz) of stock and mix well. Cover and let steam.
7. Spread the rice in an even layer over the bread, top with tomato sauce, then finish with a layer of the tomato sauce. Serve with the meat.

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