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Loading...A celebratory Egyptian dish layering crispy toasted pita, fragrant lamb broth rice, slow-braised lamb, warm tomato sauce, and a sharp garlic-vinegar drizzle. Traditionally served at Eid and family gatherings, it combines contrasting textures and bold tangy-savory flavors in every bite.
Prep Time20 mins
Cook Time110 mins
Total Time130 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 62 gCarbs
- 5 gFiber
- 6 gSugar
- 38 gProtein
- 780 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 10 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the lamb and broth
- 2.5 lb bone-in lamb shoulder, trimmed and cut into 3 pieces
- 1 large yellow onion, quartered
- 6 cups water
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp ground coriander
- 1 tsp salt, plus more to taste
For the rice
- 2 cups Egyptian or short-grain rice, rinsed until water runs clear
- 3 cups reserved lamb broth
- 1 tbsp ghee or unsalted butter
- 0.5 tsp salt
For the tomato sauce
- 3 tbsp tomato paste
- 1 cup reserved lamb broth
- 1 tbsp white vinegar
- 1 tsp ground cumin
- 0.5 tsp sugar
- Salt and pepper to taste
For the garlic-vinegar sauce (dakka)
- 6 cloves garlic, finely crushed
- 0.25 cup white vinegar
- 2 tbsp warm water
- 0.5 tsp ground cumin
- Pinch of salt
For assembly and topping
- 4 rounds day-old pita bread, torn into 2-inch pieces
- 2 tbsp ghee, melted
- 1 cup cooked chickpeas, drained
- 3 tbsp pine nuts, toasted
- 2 tbsp chopped fresh parsley
Directions
- Season lamb with salt and pepper. In a heavy pot, brown the lamb on both sides over medium-high heat for 6 to 8 minutes total. Add the quartered onion, bay leaves, peppercorns, coriander, 1 teaspoon salt, and 6 cups water; bring to a boil.
- Reduce heat and simmer covered for 90 minutes, or until the lamb is fork-tender. Remove lamb to a board, shred the meat, and strain 4 cups of broth; reserve both.
- While the lamb simmers, melt 1 tablespoon ghee in a saucepan. Add rice and stir for 1 minute, then pour in 3 cups lamb broth and 0.5 teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook 18 minutes until tender. Remove from heat and let rest covered for 10 minutes.
- In a small saucepan, whisk tomato paste with 1 cup broth, vinegar, cumin, sugar, salt, and pepper. Simmer 5 minutes until slightly thickened; keep warm.
- For the garlic-vinegar sauce, whisk crushed garlic with vinegar, warm water, cumin, and salt in a small bowl. Let stand 10 minutes for flavors to meld.
- Heat 2 tablespoons melted ghee in a large skillet over medium heat. Add torn pita pieces and toast, tossing often, for 6 to 8 minutes until deep golden and crisp. Spread toasted bread across the bottom of a wide serving platter.
- Spoon the rice evenly over the crispy bread, then scatter the shredded lamb and warmed chickpeas on top. Pour the warm tomato sauce across the lamb.
- Drizzle half the garlic-vinegar sauce over the dish, then sprinkle toasted pine nuts and parsley across the top. Serve immediately with the remaining garlic-vinegar sauce on the side for extra tang.
Cook’s Notes
- Day-old or slightly stale pita toasts far better than fresh bread and prevents sogginess under the sauces.
- Toast pine nuts in a dry pan over low heat for 1 to 2 minutes; they burn in seconds, so stir constantly.
- For a richer broth, brown the lamb bones alongside the meat at the start of step 1.
- The garlic-vinegar sauce is the signature flavor of this dish – do not skip or reduce it.
- Cooked chickpeas are traditional but optional; you can also add crispy fried shallots for extra texture.
