Entree: Yemen – فتة ➤ fattah (Layered dish of toasted flatbread soaked with spiced lamb broth, served with rice and shredded meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or shank
- 1 1/2 cups (300 g) long-grain basmati rice, uncooked
- 6 pita breads, torn and toasted, approx. 10 oz (280 g) total
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 (14 oz) can (400 g) crushed tomatoes
- 4 cups (960 ml) beef or lamb stock, plus extra as needed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) clarified butter or ghee
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cardamom
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) turmeric
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 2 tbsp (30 ml) white vinegar or lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) toasted slivered almonds or pine nuts for garnish
- Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Rinse lamb and pat dry. Season lightly with salt and pepper. In a large pot heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the lamb on all sides, about 6–8 minutes.
2. Add sliced onion, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, cardamom, cinnamon, turmeric, and tomato paste (if using). Sauté 3–4 minutes until onion softens and spices are fragrant.
3. Add crushed tomatoes, 4 cups (960 ml) stock, and 2 tbsp (30 ml) white vinegar or lemon juice. Bring to a boil, then reduce heat and simmer, covered, 1.5–2 hours until lamb is very tender and falling from the bone.
4. Remove lamb, reserve broth, and shred meat, discarding excess fat and bones. Strain broth into a saucepan, skim fat, and simmer to adjust seasoning; keep warm.
5. While lamb cooks, prepare rice: rinse basmati until water runs clear. In a saucepan bring 2 1/4 cups (540 ml) of the reserved broth to a boil, add rice and a pinch of salt, reduce heat, cover, and simmer 15–18 minutes until tender. Fluff with fork.
6. Toast pita pieces in a 375°F (190°C) oven on a baking sheet until crisp and golden, about 8–10 minutes, shaking once. Place toasted pita pieces in a large shallow serving dish.
7. Layer hot rice over the toasted pita so the bread begins to soften. Scatter shredded lamb over the rice. Spoon warmed tomato-lamb broth over the assembly to soak into the bread and rice to desired moistness.
8. In a small skillet heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 ml) clarified butter; add remaining 2 cloves minced garlic and briefly fry until golden but not burnt. Drizzle garlic and butter over the fattah.
9. Garnish with toasted almonds or pine nuts and chopped parsley or cilantro. Serve immediately so bread remains partially crisp while soaked through with savory broth.