How to Make Fattah with Lamb, Onions, and Feteer: A Royal Egyptian Feast

Introduction

Fattah is one of Egypt’s most beloved traditional dishes, often served during festive occasions, religious holidays like Eid al-Adha, or large family gatherings. While classic Fattah usually features rice, crispy bread, and a garlic-tomato sauce topped with meat, this version takes a flavorful turn with succulent lamb, sweet caramelized onions, and crispy feteer bread instead of rice or baladi bread. The result is a luxurious, aromatic meal that captures the essence of Egyptian hospitality.

In this detailed article, you’ll learn how to make Fattah with Lamb, Onions, and Feteer step-by-step—from selecting the meat to layering the dish. Whether you're a cooking enthusiast or just curious about Middle Eastern cuisine, this guide will give you everything you need to master this iconic dish.

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Table of Contents

1. What is Fattah?

2. Why Use Lamb and Onions?

3. What is Feteer?

4. Ingredients You’ll Need

5. Preparing the Lamb

6. Caramelizing the Onions

7. Making or Buying Feteer

8. Assembling the Fattah

9. Serving Suggestions

10. Nutritional Information

11. Tips and Variations

12. Frequently Asked Questions

13. Final Thoughts

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1. What is Fattah?

Fattah is a layered dish made up of several components: bread, meat, and sauces. It has been a staple in Egyptian cuisine for centuries, symbolizing abundance and celebration. Each layer carries flavor and texture—crispy bread, tender meat, and rich sauces—making every bite complex and satisfying.

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2. Why Use Lamb and Onions?

Lamb is deeply embedded in Middle Eastern and North African cuisines. It’s tender, juicy, and pairs beautifully with warm spices and herbs. When cooked slowly, lamb becomes melt-in-your-mouth soft, perfect for soaking into the layers of Fattah.

Onions, especially when caramelized, add a depth of sweetness that balances the richness of the lamb. Together, lamb and onions create a harmony of flavors that elevate the dish beyond the ordinary.

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3. What is Feteer?

Feteer Meshaltet is a traditional Egyptian layered pastry, often described as Egyptian pie. It can be savory or sweet, but in this dish, the plain version is used to add flaky, buttery layers that soak up the meat juices and onion flavors, making it an irresistible foundation for Fattah.

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4. Ingredients You’ll Need

Here’s a comprehensive list of what you’ll need for this dish:

For the Lamb:

• 1.5 kg lamb shoulder or leg (cut into medium pieces)

• 2 medium onions (quartered)

• 5 cloves garlic (crushed)

• 2 bay leaves

• 5 cardamom pods

• 1 cinnamon stick

• Salt and pepper to taste

• 1 tsp allspice

• 1 tbsp ghee or butter

For the Caramelized Onions:

• 3 large onions (thinly sliced)

• 2 tbsp ghee or vegetable oil

• Pinch of sugar

• Salt to taste

For the Feteer:

• 2 large feteer flatbreads (homemade or store-bought)

• Optional: Brush with butter or ghee before baking

For the Garlic Vinegar Sauce:

• 5 cloves garlic (minced)

• 3 tbsp white vinegar

• 1 tbsp ghee

• Salt to taste

For Garnish:

• Fresh parsley (chopped)

• Toasted nuts (optional)

• Pickles or yogurt on the side

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5. Preparing the Lamb

Step 1: Marinate (Optional)

If you have time, marinate the lamb with salt, pepper, and a teaspoon of allspice for a few hours or overnight to deepen the flavor.

Step 2: Boil the Lamb

1. In a large pot, add the lamb, quartered onions, bay leaves, cardamom, and cinnamon stick.

2. Cover with water and bring to a boil. Skim off any foam that rises.

3. Simmer for 1.5 to 2 hours until the lamb is tender.

4. Remove the lamb from the broth and set aside. Strain and reserve the broth for later.

Step 3: Brown the Lamb

In a separate pan, heat ghee and sear the cooked lamb until golden brown. This step adds a crispy outer layer and intensifies the flavor.

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6. Caramelizing the Onions

1. Heat oil or ghee in a skillet over medium heat.

2. Add the sliced onions with a pinch of salt and a bit of sugar.

3. Cook slowly, stirring occasionally, for 20-30 minutes until deeply golden and soft.

4. Set aside. These onions will be a luxurious layer in your Fattah.

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7. Making or Buying Feteer

Option 1: Homemade Feteer

If you want to make it yourself:

1. Mix 3 cups flour, 1 tsp salt, 1 cup warm water, and 1 tbsp oil into a dough.

2. Knead until smooth and let rest for 30 minutes.

3. Roll out very thinly, brush with ghee, fold, and repeat to make layers.

4. Bake in a hot oven until golden and crisp.

Option 2: Store-Bought Feteer

Many Middle Eastern stores sell plain feteer. Reheat and crisp it slightly before using.

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8. Assembling the Fattah

1. Prepare the Feteer Layer

   • Tear the feteer into bite-sized pieces.

   • Optionally toast in the oven for 5-10 minutes until crispy.

2. Add Caramelized Onions

   • Spread a generous layer of onions over the feteer.

3. Top with Lamb

   • Place the browned lamb pieces evenly on top.

4. Drizzle Garlic Vinegar Sauce

   • In a small pan, heat ghee, add garlic and vinegar, cook for 1-2 minutes.

   • Drizzle this aromatic sauce over the entire dish.

5. Optional: Pour Some Broth

   • Pour a ladle of the lamb broth over everything for extra moisture and flavor.

6. Garnish

   • Sprinkle with parsley and optional toasted nuts.

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9. Serving Suggestions

This dish is best served hot, directly from the assembly pan. Pair it with:

• Cold yogurt or cucumber salad

• Egyptian pickles (torshi)

• Fresh lemon wedges

• Warm mint tea

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10. Nutritional Information (Per Serving)

Component	Estimated Calories
Lamb (200g)	450 kcal
Onions (100g)	40 kcal
Feteer (1 piece)	600 kcal
Ghee & Sauce	150 kcal
Total	1240 kcal

Note: These values are approximate and vary based on ingredient quality and portion size.

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11. Tips and Variations

• Add Rice Layer: Traditionalists might enjoy adding a layer of white rice between the feteer and lamb.

• Add Tomato Sauce: A garlic-tomato sauce can replace or complement the vinegar-garlic sauce.

• Make it Spicy: Add crushed chili to the garlic sauce or garnish with chili flakes.

• Different Meats: While lamb is classic, beef or chicken can be used.

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12. Frequently Asked Questions

Q1: Can I prepare this dish in advance?

Yes. You can prepare all components ahead of time and assemble just before serving. Reheat the broth and meat before layering.

Q2: What is the best cut of lamb for this dish?

Lamb shoulder or leg with some fat and bone adds the most flavor.

Q3: Can I freeze leftovers?

Fattah is best fresh, but leftovers can be refrigerated for up to 2 days. Feteer will soften but still be tasty.

Q4: Is this dish gluten-free?

No. Feteer is made with wheat flour. You’d need to substitute with gluten-free flatbread to adapt the recipe.

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13. Final Thoughts

Fattah with Lamb, Onions, and Feteer is more than just a meal—it’s an experience. From the fragrant spices of the lamb to the sweet softness of caramelized onions and the buttery crunch of feteer, this dish celebrates the richness of Egyptian culinary tradition. It’s a perfect showstopper for special occasions, family gatherings, or simply when you want to indulge in something truly comforting and luxurious.

By following this comprehensive guide, you can recreate this royal dish in your own kitchen and share a taste of Egypt with your loved ones.