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Egypt · Food

Fattet Mouz Dani (Lamb Shank Fatteh)

95 min
820 kcal
4 servings

By eatmundo · August 4, 2026

Fattet Mouz Dani (Lamb Shank Fatteh)🇪🇬AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Fattet Mouz Dani (Lamb Shank Fatteh). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A decadent Egyptian feast consisting of tender, slow-cooked lamb shanks served over crispy pita bread, rice, and a rich tomato braising liquid. This dish is the centerpiece of many traditional Egyptian family gatherings.

According to eatmundo's ingredient comparison, the closest dish to Fattet Mouz Dani from another cuisine is Tash Kebab (Iran): the two share 63% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    In a heavy-bottomed pot, heat 2 tbsp of clarified butter over medium-high heat until it shimmers.

  • 2

    Sear the 4 lamb shanks on all sides until deeply browned, then remove and set aside.

  • 3

    In the same pot, sauté 3 sliced onions until translucent, adding 4 minced garlic cloves during the last minute.

  • 4

    Stir in 2 tbsp of tomato paste, cooking for 2 minutes to remove the raw taste.

  • 5

    Return the shanks to the pot, add 3 cardamom pods, season with salt and pepper, and cover with water.

  • 6

    Simmer on low heat for 90 minutes until the meat is fork-tender and pulls away from the bone.

  • 7

    Toast 3 pieces of chopped pita bread in the oven until golden brown and assemble by layering bread, 600 g rice, and the rich braising liquid.

  • 8

    Top with the lamb shanks and serve immediately while the textures are contrastingly crisp and succulent.

Frequently Asked Questions

What is Fattet Mouz Dani?

Fattet Mouz Dani is an Egyptian dish consisting of slow-cooked lamb shank served over a base of toasted bread and rice. It is typically prepared for main meals, often during special occasions or family gatherings.

Can I use beef instead of lamb?

Yes, but use beef shanks and increase the simmering time by 30 minutes for similar tenderness.

What is the key to the bread texture?

Ensure the bread is toasted until very crisp so it absorbs the broth without turning completely mushy.

Is there a trick to the rice?

Use medium-grain Egyptian rice for the perfect slightly sticky texture that holds the sauce well.

Why use cardamom?

Cardamom is essential in Egyptian cooking to balance the richness of the lamb and add aromatic depth.

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