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1 Australian Lamb Shank
3-4 pieces Mastic Gum
1 cup Onions,chopped
½ cup Celery
1 cup Carrot,chopped
3 Garlic Cloves
1 tsp Sugar
1 tsp Salt
1 Bay leaf
1 tsp Cardamom powder
1 cup Onions,chopped
1 cup Tomato sauce
1 cup Tomatoes,chopped
½ cup Tomato paste
2 cups Water
2 tbsp Vinegar
Salt & pepper To taste
3 cups Egyptian Rice
6 cups Water
Salt To taste
Egyptian pita bread
Olive Oil
Salt & Pepper To taste
1 head of Garlic Julienned
1 head of Garlic Minced


1 For the Meat: Add the lamb shank in a deep pot filled with water. Add onions, carrots, garlic, celery, bay leaf, mastic gum, salt, sugar, and cardamom powder. Mix to combine.
2 Let the meat cook until tender, for 45-50 minutes. Strain broth and take the meat out with a slotted spoon. Set aside.
3 For the Bread: Cut pita bread into triangular pieces and arrange on a baking tray. Drizzle olive oil generously until all the pieces are coated well.
4 Season with salt. Bake in a preheated oven at 180 degrees for 20 minutes, until edges are crispy and lightly browned.
5 For the Sauce: In a pan, add butter. To it add onions, tomato sauce, tomatoes, tomato paste. Cook until the tomatoes and onions are cooked.
6 Next, add water, vinegar and salt & pepper to taste. Simmer and cook until the sauce is reduced to the desired consistency.
7 For the Rice: In a pot over medium-high, pour in water, season with salt, and bring to a boil. Cover and let it cook for 10-12 minutes, until rice is fluffy.
8 For the Garnish: Roast the julienned garlic in butter until crispy and fried and set aside. In another pan, melt butter, add vinegar and roast minced garlic.
9 To assemble the Fattah, first place the pita bread crisps and pour some lamb broth over it.Then, place the meat on a bed of the rice.Garnish with the fried and roasted garlic, and finally drizzle with the sauce.