Coptic Christmas in Egypt: Church, Family and Fattah
This Friday, Egypt celebrates Christmas once more, but this time it’s the Coptic Orthodox celebrations. Fundamentally, East and West celebrate in much the same way. The day commemorates the birth of Christ, and those who practice pay tribute by joining family and friends over a big feast, and attending an evening or midnight mass at Church.
But the two differ in timing, with the West celebrating on the 24th and 25th, and the East celebrating on the 6th and 7th. Another major difference is that the Coptic and Eastern Orthodox communities will fast for just over 40 days, refraining from any meat, poultry and dairy. And of course, the Christmas Eve menu will vary quite a bit depending on where you are in the world. Here in Egypt, Lamb Fattah is the traditional star of the table, accompanied by an array of meat and dairy-based dishes; more than a month of fasting is made up for with a delicious and indulgent feast.
Due to coronavirus restrictions this year, Coptic Christmas Mass will only be held at the recently inaugurated Nativity of Christ Cathedral in the new administrative capital and will be aired on local TV channels. Since most will not be attending mass, we thought an authentic Egyptian Fattah recipe would be the perfect way to celebrate the holiday and take part in the festivities!
Traditional Egyptian Lamb Fattah
Ingredients
· 7 tbsp. ghee (butter and olive oil can be substituted)
· 2 onions, finely chopped
· 1kg lamb neck or shoulder
· 1l stock of choice (beef, chicken or vegetable)
· 8 crushed cardamom pods
· 2 bay leaves
· 300g Egyptian rice
· 900ml water
· 3-4 loaves baladi or pita bread
· 1 tbsp. crushed garlic
· 5 tbsp. tomato puree
· ½ tsp. ground cumin
· 1 tbsp. white vinegar
· Salt and pepper to taste
· Dried chili to taste (optional)
Preparation
Fry the onion in 3 tbsp. of ghee (or substitute of choice) until soft. Add the lamb and sear to seal in any juice, followed by cardamom, bay leaves and stock. Season with salt and pepper and bring to a soft boil, making sure to skim any foam off the surface. After about 5-10 minutes, lower the heat to a gentle simmer, cover and let it cook for 1-1.5 hours.
Tear or cut your bread into bite sized pieces and fry in 2tbsp. ghee using a large frying pan until crispy and golden brown. For a lighter alternative, coat the pieces in olive oil and bake at 200C. Set aside until it’s time to assemble and serve your dish.
While the lamb is cooking, rinse the rice until the water runs clear to remove any excess starch and drain. Fry the rice in 1tbs. of ghee until all grains are evenly coated and add 450ml of water to the pot. For extra flavor you can also use stock here. Once your liquid comes to a boil stir in ½ tsp. salt, cover and turn the heat down to the lowest setting. Let the rice cook for 20-25 minutes, making sure to leave it well covered so no steam escapes.
With the remaining 1 tbsp. of ghee, fry your garlic until soft, add tomato puree, cumin and vinegar and remaining 450ml of water. Stir until well mixed and let simmer until thickened and the flavors have mellowed.
Assembly
Spread a layer of the crispy bread to cover your serving dish and top with your rice. Create a nice generous pile of lamb on top of the rice, pouring over a little bit of stock to keep it juicy, followed by some tomato sauce and the rest of your crispy bread. Serve with the remaining stock and tomato sauce on the side, and enjoy surrounded by your nearest and dearest.
Merry Christmas everyone!