Rich, hearty, and full of tradition, Fattah is a staple on Egyptian tables during Eid al-Adha, one of Islam’s most important holidays. This layered dish, featuring toasted pita, fragrant rice, garlicky vinegar sauce, and tender meat, is a true celebration of family, faith, and flavor. With Eid falling in early June this year, it’s the perfect time to explore (or revisit) this beloved Egyptian classic.

Ingredients:

• 2 cups rice (rinsed)
• 500g–1kg lamb or beef (bone-in for extra flavor)
• 2 loaves of pita bread, cut into squares
• 6 cloves garlic, minced
• ½ cup white vinegar
• 2 cups beef or lamb broth
• 1 tbsp ghee or butter
• Salt, pepper, bay leaves, onion (for boiling meat)

Optional for garnish: Tomato sauce or crispy onions

Instructions:

Boil the Meat:
Boil lamb/beef with onion, salt, pepper, and bay leaves until tender. Reserve the broth.

Toast the Bread:
In a dry pan or oven, toast pita cubes until golden and crisp.

Cook the Rice:
In ghee, sauté some minced garlic, then add rinsed rice. Cook with water or broth until fluffy.

Prepare Garlic-Vinegar Sauce:
In a small pan, sauté garlic in ghee, then add vinegar. Let it simmer for 1–2 minutes. Mix some broth into it.

Layer the Fattah:

• Start with toasted pita at the bottom
• Pour a bit of broth over to soften
• Add a layer of rice
• Top with garlic-vinegar sauce
• Place meat on top

Optional Tomato Sauce:
A tomato-garlic sauce can be added between the layers or on top, depending on your region or family tradition.

Serving Tip:
Serve immediately so the bread retains some texture. Pair with a green salad or yogurt for balance.