Fatta Recipe

Rinse the rice under cold water until the water runs clear. Drain well.

In a medium saucepan, combine rinsed rice, 3.5 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove rice from heat, let stand covered 5 minutes, then fluff with a fork. If using, stir in 1 tbsp butter for richness.

While the rice cooks, cut stale pita into large bite-sized squares. Brush both sides lightly with 2 tbs olive oil, spread in a single layer on a baking sheet and toast in a 400°F (200°C) oven 8–10 minutes until crisp and golden, flipping once. Alternatively pan-fry pieces in a skillet until crunchy.

Pat the meat dry and season lightly with salt and pepper.

Heat 2 tbs olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the meat on all sides (3–5 minutes per side) in batches. Remove and set aside.

Reduce heat to medium, add the quartered onion and whole garlic cloves to the pot and cook 3–4 minutes until softened and beginning to color.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize, then add the crushed tomatoes and the spices: cumin, coriander, cinnamon, allspice, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Stir to combine and cook 1 minute.

Return the browned meat to the pot, add 4 cups stock and bring to a gentle boil. Skim any foam, reduce heat to low, cover and simmer 1 to 1½ hours for stew meat (or 2 hours for shank/short rib) until meat is very tender and falling from the bone.

When meat is tender, remove from broth and shred or cut into bite-sized pieces. Keep broth simmering and adjust seasoning to taste. If you prefer a thicker silsi, simmer uncovered 10–15 minutes to reduce the liquid slightly.

In a small bowl combine 1 cup Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice and 1/4 tsp salt. Whisk until smooth. If the yogurt is very thick, whisk in up to 1 tbsp water to reach a pourable but creamy consistency. Chill until ready to serve.

If using whole fresh chilies, remove stems and roughly chop (or use 1–2 tsp of prepared chili paste).

Heat 2 tbs olive oil in a small skillet over medium heat. Add 1 minced garlic clove and the chopped chilies and sauté 1–2 minutes until fragrant and softened but not burned.

Stir in 1 tsp white vinegar and 1/4 tsp salt. Cook 30 seconds, remove from heat and set aside. Adjust heat level by adding less or more chilies or spooning off some oil.

Layering the Fatta

Place the toasted pita pieces in the bottom of a large shallow serving dish or individual bowls in an even layer.

Spoon hot fluffy rice over the toasted bread, pressing lightly so some bread soaks up rice and will absorb broth.

Arrange shredded meat over the rice. Pour the hot spiced silsi broth over the meat and rice — use enough to moisten and slightly soak the bread (about 1½–2 cups), but not so much that the dish becomes soupy. Let rest 3–5 minutes so the bread softens slightly.

Drizzle the garlic yogurt over the top in a ribbon or dollops, keeping some plain areas if you like contrast.

Spoon the hot pepper mixture (oil and chilies) over the yogurt and meat in small amounts to provide heat. You can serve extra on the side.

Scatter toasted pine nuts or slivered almonds and chopped parsley across the top. Serve immediately while hot.