Layers of crispy flatbread soaked in rich lamb broth, topped with tender meat, rice, and a drizzle of ghee. This satisfying Yemeni casserole transforms yesterday's bread into a hearty, soul-warming feast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil lamb cubes in salted water until very tender, about 1 hour. Reserve 4 cups of the broth and set meat aside.
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2
Toast or fry torn flatbread pieces in a skillet with a little ghee until golden and crispy.
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3
Layer the crispy bread in the bottom of a large serving dish. Ladle hot lamb broth generously over the bread to soak it.
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4
Spread a layer of cooked rice over the soaked bread, followed by the tender lamb pieces.
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5
In a small pan, heat ghee with hawaij and cumin, then drizzle this spiced ghee over the entire dish.
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6
Garnish with fresh parsley and serve immediately while the bread is still soaking up the aromatic broth.
Did You Know?
Fattah was originally created as a way to use stale bread — Yemeni cooks turned leftovers into a celebrated feast dish through ingenious layering.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- skillet
The Story Behind Fattah
Fattah belongs to a family of bread-based dishes found across the Arab world, but the Yemeni version has its own distinctive character. Born from the practical need to use every scrap of bread, it evolved into a dish worthy of celebrations and Ramadan iftars. The layering technique creates a symphony of textures from crispy to soft, all unified by rich lamb broth. Fattah represents the resourceful spirit of Yemeni home cooking.
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