Entree: Palestine – Southern Culinary Region – فتّة ➤ Fattah (Layered dish of toasted pita and rice topped with seasoned meat, garlic-yogurt, and tomato sauce)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 45 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 1 1/2 lb (680 g) boneless lamb shoulder, cut into 1–2 inch (2–4 cm) pieces
- 2 tbsp (30 ml) olive oil for browning lamb
- 1 medium onion, chopped, approx. 5 oz (140 g)
- 2 garlic cloves, minced (for lamb)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1 tsp (6 g) fine sea salt for lamb
- 1/2 tsp (1 g) black pepper
- 2 cups (300 g) long-grain rice, rinsed
- 2 1/2 cups (600 ml) chicken or lamb broth
- 4 large pita breads, torn into pieces (about 12–14 oz / 340–400 g total)
- 3 tbsp (45 ml) butter or ghee for toasting pita
- 2 cups (475 g) plain yogurt (Greek-style preferred)
- 2 garlic cloves, crushed (for yogurt)
- 1 tbsp (15 ml) lemon juice
- 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 ml) olive oil for tomato sauce
- 1 clove garlic, minced (for tomato sauce)
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (3 g) salt for tomato sauce
- 1/4 cup (35 g) pine nuts, toasted
- Fresh parsley, chopped, 2 tbsp (8 g) for garnish
- 1 tbsp (15 ml) white vinegar (optional, for finishing)

Instructions

1. Season the lamb pieces with 1 tsp salt, 1/2 tsp pepper, cumin, and allspice. Heat 2 tbsp olive oil in a heavy pot over medium-high heat and brown the lamb in batches until caramelized on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and sauté until soft, about 5–7 minutes. Add 2 minced garlic cloves and cook 1 minute. Return the lamb to the pot, add 1/2 cup (120 ml) broth, cover, and simmer gently until the lamb is tender, about 45–60 minutes. Adjust seasoning and shred or chop the lamb into bite-sized pieces when done.
3. While the lamb cooks, toast the pita pieces: melt 3 tbsp butter in a large skillet over medium heat, add torn pita and fry until golden and crisp, about 6–8 minutes. Transfer to a plate lined with paper towel.
4. Cook the rice: bring 2 1/2 cups (600 ml) broth to a boil, add the rinsed rice and 1/2 tsp salt, reduce heat to low, cover and simmer 15–18 minutes until tender. Fluff with a fork.
5. Make the tomato sauce: heat 2 tbsp olive oil in a small saucepan, sauté 1 minced garlic clove briefly, add crushed tomatoes, sugar, and 1/2 tsp salt. Simmer 8–10 minutes until slightly reduced. Adjust acidity with 1 tbsp white vinegar if desired.
6. Make the garlic-yogurt: whisk together 2 cups (475 g) yogurt, 2 crushed garlic cloves, and 1 tbsp lemon juice. Season to taste with a pinch of salt.
7. To assemble: spread half of the toasted pita pieces on the bottom of a wide shallow serving dish. Top with half the rice, then half the shredded lamb. Spoon half the tomato sauce over the lamb and drizzle with half the garlic-yogurt. Repeat layers once more finishing with yogurt on top.
8. Garnish with toasted pine nuts and chopped parsley. Serve warm, allowing diners to scoop through the crunchy bread, rice, meat, sauce, and yogurt.