Fattah

Fattah is an Egyptian dish of torn bread layered with rice, meat and a garlic and vinegar sauce, moistened with broth. It is traditionally served as a festive or celebratory dish.

What it really is

Fattah is built on stale bread (usually Egyptian baladi bread) torn into pieces and laid in a dish. Cooked rice is spread over the bread and the dish is moistened with a hot meat broth. A sauce of garlic fried or pounded with vinegar, and often tomato sauce, is poured over the top. The meat, most often lamb or beef cooked until tender in the broth, is arranged over the rice, and bread fried until crisp is scattered on top. Some versions finish with a little browned butter or ghee and toasted nuts.

The dish is distinct from Levantine fatteh, which is usually made with chickpeas and yoghurt and is often served cold or at room temperature. Egyptian fattah is hot, rice-based and centred on meat and broth.

How it's served

• Served hot in a large shared dish, typically at festivals such as Eid, weddings and family gatherings.
• The bread soaks up the broth, so it is eaten with a spoon or fork as a main course.
• Often accompanied by a bowl of extra broth or a vinegar-garlic sauce on the side.
• Commonly eaten with a salad of raw vegetables or pickles to cut the richness.

How to write it on the menu

• Name the main components: bread, rice, meat, garlic and vinegar sauce, and broth, and state the meat (lamb or beef).
• Flag wheat (bread) and milk if butter or ghee is used; the dish carries no other listed allergen in its classic form.
• State whether the dish is made with lamb, beef or chicken and whether tomato sauce is included.
• Mention that the dish is hot and is best served immediately, as the bread softens quickly.