Fatta Egyptian style

Egyptian fatta brings bread, rice and meat together with broth and garlic-and-vinegar seasoning. Food of Egypt’s home-cooking account describes a lamb version served for Eid al-Adha, assembled in a large platter with extra meat and tomato sauce on the side. The lamb is cooked with onion and garlic, and its broth is reserved for the bread.^[1]

In that preparation, pita bread is toasted until crisp and broken into pieces. Rice is cooked separately, while two sauces are made: tomato sauce with garlic and vinegar, and a warm garlic dressing with coriander and vinegar. The bread absorbs lamb broth before being layered with meat and rice and finished with the sauces. The author also offers beef instead of lamb, or grilled chicken served beside the platter.^[1]