Fatta, a festive Egyptian dish, is made by layering toasted bread and rice with a garlic-vinegar sauce and boiled meat. Prepared for special occasions, this hearty dish stands out for its layered presentation.
Place the lamb leg, onion, and water in a pot. Cover and simmer over medium heat until the meat is tender, about 1.5 hours. Reserve the cooking liquid.
Cook the rice over low heat using the usual absorption method, with some of the reserved cooking liquid.
Sauté the garlic in oil over low heat for 1 minute. Add the tomato paste and vinegar, then add 2 measures (200 ml each) of the reserved cooking liquid and simmer for 10 minutes.
Arrange the toasted bread pieces on a serving platter and spoon half the sauce over them. Add the rice, then place the sliced meat on top.
Pour the remaining sauce over the top and serve hot.
The components can be stored separately in the refrigerator for 2 days; assemble the layers just before serving, or the bread will soften.
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