Fitaat — Print Recipe — The Culinary Codex

Torn flatbread layered with rich lamb broth, tender meat, and boiled eggs, creating a savory bread pudding-like dish. This Libyan comfort classic transforms simple bread into something extraordinary.

Ingredients

4 Libyan flatbreads or pita
500g lamb, cubed
1 onion, quartered
2 tbsp tomato paste
1 tsp turmeric
1 tsp bzaar spice
4 hard-boiled eggs
3 tbsp olive oil
Salt and pepper
4 cups lamb broth
Fresh parsley

Instructions

1 Simmer lamb cubes with onion, tomato paste, turmeric, bzaar, salt, and pepper in water for 1 hour until very tender.
2 Tear flatbreads into rough pieces. Arrange a layer of bread on the bottom of a deep serving dish.
3 Ladle hot lamb broth generously over the bread layer, ensuring every piece is soaked through.
4 Add more bread, more broth, and arrange the tender lamb pieces and halved boiled eggs on top.
5 Drizzle with olive oil and ladle final spoonfuls of broth over everything so the dish is moist throughout.
6 Garnish with parsley and serve immediately while the bread is saturated but still has some texture.

Did You Know?

Fitaat was originally invented as a way to use stale bread, proving that Libyan ingenuity can turn yesterday's leftovers into today's feast.