EGYPTIAN FATTAH - EID MEAL | LAMB SHANK & GARLIC TOMATO RICE DISH | ‏فتة مصري أصلي ‏بالخل ‏والثوم

⬇️ Check Recipe below ⬇️

EID MUBARAK 2020 - كل سنه و انتم طيبين

Fattah - Is an authentic and ancient yet familiar Egyptian dish that has survived for at least 2000 years!

A dish cooked by the Pharaohs, the Fatimids and people in Egypt till today.
Fattah is a national dish cooked during celebrations and festivities.
A sharing dish developed to be enjoyed with friends and family.


This is the first Culture Whisk Special episode dedicated to Eid al Adha 2020. Expect more specials to come this year!

We are also nervous because it is the first episode we have cooked live together. Please let us know what you think.

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Introduction: (00:00)
Fattah introduction: (00:23)
Lamb Broth: (01:23)
Tomato Sauce: (02:12)
Fattah history: (02:24)
Seasoning the Broth: (04:09)
Toasted Bread: (04:48)
Roasted Lamb: (06:23)
Egyptian Rice: (08:14)
Crispy Fried Garlic: (12:06)
Vinaigrette: (17:55)
Finishing the Dish: (21:49)

How to make Fattah at home: 5 Servings

LAMB STOCK / MEAT
1 Whole Yellow Onions (scored)
5 pcs Lamb Foreshanks
2 tears Mastic Gum
¼ tsp Cardamom Powder
1L Water
Salt to taste
Black Peppers
Set a large pot on the stove filled with a litre of filtered water, one onion peeled and scored and bring it to a boil. Add the lamb foreshank(s) and cover the pot, leave it for 5 minutes, then start taking all the scum out, if there is any, till you end up with a cleaner broth. Then add the cardamom, mastic, salt and pepper and leave to cook for about 30 minutes. Drain the meat on a plate, discard the onion and pour the soup in a jar, to be ready for the rice.
Before serving the all dish in a tray roast the lamb shanks to a golden colour brushed with some ghee at 200 C for 10 minutes.

TOMATO SAUCE
50g Ghee
400g Tomato Salsa
50g Tomato Paste
2 Cloves Garlic (finely chopped into a paste )
Salt
Black Pepper
In a small skillet lightly fry the garlic paste with ghee, and then add the salsa and tomato paste, salt and black pepper. Use some water to adjust the consistency if needed, and leave to cook on a very low heat for 10 minutes.

TOASTED PITTA
Drizzle Vegetable Oil
3 pcs Pitta Bread (Cut in small pieces)
Garlic Powder
Salt
Black Pepper
Cut the pita bread in pieces using scissors, then put it on a parchment sheet on a baking tray.
Drizzle enough sunflower oil, garlic powder, salt and black pepper.
Mix and rub the pita bread thoroughly and bake it till golden and crunchy, about 5/10 min at 200/250 C
Stir it from time to time to ensure it’s evenly coloured if needed
Take a third aside and put the rest in a deep serving plate.





EGYPTIAN RICE
500g Egyptian Short Grain Rice (about 2 Cups Roughly)
570g Lamb Stock (2 cups and a ¼)
60g Ghee
Salt to Taste
Wash thoroughly the Egyptian rice, put it in a non-stick pot with ghee and fry it gently to add more texture.
Add the lamb-stock and salt to taste.
Bring it to a boil for 30 seconds on high heat.
Then bring down the heat on very low and leave it to simmer covered for 30 minutes.

CRISPY FRIED GARLIC
10 pcs Garlic Cloves (Chopped)
40g sunflower oil To fry
Cumin Powder to taste
Table salt to taste
Slightly fry the garlic in a medium saucepan on low heat until it is all gold and crunchy. Leave it on a paper towel to absorb the extra moisture, then sprinkle it with cumin powder and salt.

FATTAH VINAIGRETTE
2 Cloves Garlic (Finely chopped)
25g Ghee
100g Sugar Cane Vinegar
200g Lamb Broth
Salt
Black Pepper
In the same saucepan of the garlic gently fry the other 2 cloves over medium heat with sunflower oil.
Then add vinegar and lamb broth, salt and pepper and leave it aside.


PLATING THE FATTAH
In a deep serving plate spread the bread, then add the vinaigrette on top, and straight away put the rice over too to absorb some of the vinaigrette and put the the lamb in the middle,
Proceed adding some drizzles of tomato sauce not to cover all the rice and garnish with some toasted pita, the fried garlic and chopped parsley.

Hope you enjoy this dish and look forward to hearing from you soon.


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