Entree: Sudan – فتة ➤ fatta (Layered torn flatbread and rice topped with spiced stewed meat and garlicky tomato broth)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large pieces
- 6 cups (approx. 300 g) day-old flatbread torn into 1–2 inch pieces (pita or similar)
- 2 cups (370 g) long-grain white rice, rinsed
- 6 cups (1.4 L) water or lamb stock
- 1 large onion, quartered (about 8 oz / 225 g)
- 4 tbsp (60 ml) vegetable oil or clarified butter
- 6 cloves garlic, minced
- 1 cup (240 ml) canned crushed tomatoes or tomato puree
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander (optional)
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. In a large pot combine lamb pieces, quartered onion, bay leaf, 1 tsp (5 g) salt, and 6 cups (1.4 L) water or stock. Bring to a boil, skim foam, reduce heat to low and simmer gently until meat is tender, 1½–2 hours. Remove meat and strain broth; reserve 4 cups (960 ml) broth for the rice and assembly.
2. While meat cooks, tear day-old flatbread into pieces and toast in a dry skillet over medium heat until lightly crisp and warmed, 3–5 minutes; set aside in a large shallow serving dish.
3. In a saucepan heat 1 tbsp (15 ml) oil over medium heat. Add rinsed rice and toast briefly 1–2 minutes, then add 4 cups (960 ml) reserved broth and ½ tsp (2 g) salt. Bring to a simmer, cover and cook until rice is tender, about 15–18 minutes. Fluff with a fork and keep warm.
4. Remove lamb from bones and shred or chop into large bite-sized pieces. Skim excess fat from the cooking broth; keep any remaining juices.
5. Make the garlicky tomato broth: heat 3 tbsp (45 ml) oil or clarified butter in a skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 1–2 minutes. Stir in crushed tomatoes, 2 tbsp (30 ml) vinegar, cumin, coriander if using, ½ tsp (2 g) salt and ½ tsp (2 g) pepper. Simmer gently 6–8 minutes until slightly thickened; add ½ cup (120 ml) reserved broth to loosen.
6. To assemble, layer the toasted torn bread in the serving dish, pour a ladle or two of the warm meat broth over the bread so pieces soften but remain distinct. Top with a layer of hot rice, then arrange shredded lamb over the rice.
7. Spoon the garlicky tomato broth over the lamb and rice so it filters down to the bread. Garnish with chopped parsley and serve immediately, allowing guests to mix layers on their plates.