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Egypt · Food

Fatta Masriya

90 min
760 kcal
6 servings

By eatmundo · August 4, 2026

Fatta Masriya🇪🇬AI-generated image

A festive Egyptian classic featuring layers of toasted bread, fluffy white rice, and tender lamb, all drenched in a savory garlic-vinegar sauce. This dish is the centerpiece of many traditional Egyptian celebrations and family gatherings.

Ingredients

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6 servings

How to Make It

  • 1

    Boil 1kg lamb in 2 liters of water seasoned with 10 g salt and 2 g pepper for 90 minutes, until extremely tender. Keep the broth.

  • 2

    Toss 3 torn loaves of bread with 1 tbsp ghee and toast in the oven at 180°C for 10 minutes, until crisp and golden brown.

  • 3

    Prepare a classic white rice by cooking 2 cups of rice in 3 cups of water and 1 tbsp ghee until light and fluffy.

  • 4

    Crush 1 whole garlic bulb and sauté in 1 tbsp ghee in a small pan until golden and fragrant, about 2 minutes.

  • 5

    Add 1/2 cup vinegar to the garlic, simmer for 3 minutes, then divide this mixture into two portions.

  • 6

    Mix one portion of the garlic-vinegar with 1 cup tomato sauce and heat until simmering to create the red sauce.

  • 7

    Assemble the dish in a large tray: place the crispy bread on the bottom and moisten it with 500 ml of hot lamb broth and the plain garlic-vinegar mixture.

  • 8

    Spread the cooked rice over the bread, top with the lamb pieces, and drizzle the red tomato-garlic sauce over everything before serving.

Frequently Asked Questions

What is Fatta Masriya?

Fatta Masriya is an Egyptian dish consisting of layers of toasted bread, rice, and lamb covered in a garlic and vinegar-based tomato sauce. It is a staple of Egyptian cuisine typically served during festive occasions and religious holidays.

What type of bread is best?

Traditional Egyptian baladi bread is ideal as it is thin and toasts perfectly to soak up the broth.

Can I use beef instead of lamb?

Yes, beef brisket or shank works well if you prefer a leaner meat, though lamb provides the authentic traditional flavor.

How do I keep the bread from getting mushy?

Do not soak the bread too early; add the hot broth right before you layer the rice on top so it retains some crunch.

What is the secret to the sauce?

The secret is not letting the garlic brown too much, as burnt garlic will make the sauce taste bitter instead of tangy.

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