Entree: Egypt – Nubian Egypt – فتة ➤ Fatta (Traditional Egyptian layered rice and flatbread dish served with meat and a tangy garlicky tomato-vinegar sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 5 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shanks or beef shanks, about 2 pieces, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, quartered, about 8 oz (225 g)
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 cups (370 g) long-grain rice, rinsed
- 4 cups (950 ml) meat broth (from cooking shanks) or water
- 6 small pita or baladi breads, torn into pieces, total approx. 12 oz (340 g)
- 4 tbsp (60 g) butter or ghee
- 6 cloves garlic, crushed
- 3 tbsp (45 ml) red wine vinegar or white vinegar
- 3 tbsp (45 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) extra broth or water to thin sauce if needed

Instructions

1. Place the shanks in a large pot with the quartered onion, bay leaves, and peppercorns. Cover with water, bring to a boil, then reduce to a simmer and cook until meat is very tender and falling from the bone, about 1.5–2 hours. Skim foam as needed.
2. Remove shanks and strain broth; reserve 4 cups (950 ml) of clear broth. Remove meat from bones and shred; keep warm.
3. Preheat oven to 400°F (200°C). Toss torn pita pieces with 2 tbsp (30 g) butter or ghee and spread on a baking sheet. Toast until crisp and golden, about 8–10 minutes. Remove and set aside.
4. In a saucepan, bring 4 cups (950 ml) reserved broth to a simmer. Add rinsed rice and 1 tsp (5 g) salt, cover and cook on low until rice is tender and liquid absorbed, about 15–18 minutes. Fluff with fork.
5. In a small skillet over medium heat, melt remaining 2 tbsp (30 g) butter or ghee. Add crushed garlic and sauté 30–45 seconds until fragrant but not browned. Stir in tomato paste, vinegar, cumin, black pepper, and 1/4 cup (60 ml) broth to make a smooth sauce; simmer 2–3 minutes to meld flavors. Taste and adjust salt and vinegar.
6. To assemble, place toasted pita pieces in a large shallow serving dish to form the base. Spoon the cooked rice evenly over the bread, pressing lightly. Arrange shredded meat over the rice.
7. Pour the hot garlic-tomato-vinegar sauce evenly over the assembled layers so it soaks into the bread and rice. Sprinkle chopped parsley on top.
8. Let the dish rest 5 minutes so flavors meld, then serve hot, offering extra broth at the table for guests who prefer a soupy consistency.