Sudanese
Sudanese Fatta
A comforting Sudanese dish of torn flatbread soaked with fragrant lamb broth and topped with tender meat. It is often made for family meals with the bread kept soft at the edges and still slightly chewy in the center.
Ingredients
- Bone-in lamb pieces500g
- Sudanese gurasa or sturdy flatbread, day-old if possible2 large pieces
- Onion, finely chopped1 medium
- Garlic cloves, crushed3
- Tomato paste1 tbsp
- Vegetable oil or ghee2 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Black pepper1/2 tsp
- Ground cinnamon1/4 tsp
- Cardamom pods, lightly crushed3
- Bay leaf1
- Salt1 tsp, plus more to taste
- Water4 cups
- White vinegar or lime juice1 tbsp
- Fresh parsley or coriander, chopped2 tbsp
- Green chili, sliced1 small, optional
Method
- Rinse the lamb pieces and pat them dry.
- Heat the oil or ghee in a pot over medium heat, then brown the lamb pieces on all sides.
- Add the chopped onion and cook until softened and lightly golden.
- Stir in the garlic, tomato paste, cumin, coriander, black pepper, cinnamon, cardamom pods, bay leaf, and salt, and fry for 1 minute until fragrant.
- Pour in the water, bring to a boil, then skim off any foam from the surface.
- Reduce the heat, cover, and simmer for 1 hour, or until the lamb is tender and the broth is well flavored.
- Taste the broth and adjust the salt, then stir in the vinegar or lime juice for the traditional sharp finish.
- Remove the lamb from the pot and keep it warm, discarding the bay leaf and cardamom pods if desired.
- Tear the gurasa or flatbread into bite-size pieces and spread them in a shallow serving dish.
- Ladle hot broth over the bread gradually, letting it absorb without becoming soupy; use enough to soften the bread well.
- Arrange the tender lamb pieces over the soaked bread.
- Spoon a little extra broth and onion from the pot over the top, then garnish with chopped parsley or coriander and sliced green chili if using.
- Serve immediately while hot, with extra broth on the side.
Common questions
Can I substitute the Sudanese gurasa with another bread?
Yes. Use a sturdy flatbread, pita, naan, or even thick homemade flatbread. Day-old bread works best because it holds up to the broth without turning mushy. Avoid soft sandwich bread unless you toast it first.
How long does Sudanese fatta take to make?
Plan for about 1 hour 30 minutes total: 15-20 minutes to prep and brown the lamb, then about 1 hour simmering until tender. If the lamb is tough, allow an extra 15-20 minutes.
What are the most common mistakes to avoid?
Don’t skip browning the lamb or the spices; that builds the flavor. Also avoid adding all the broth at once to the bread, or it will collapse into mush. Add it gradually so the bread soaks evenly.
How should I store leftovers, and does the bread keep well?
Store the lamb and broth separately from the bread if possible. Refrigerate in airtight containers for up to 3 days. The soaked bread softens quickly, so it’s best eaten fresh; reassemble with reheated broth when serving.
What is the best way to serve it?
Serve the bread in a shallow dish, spoon the hot broth over it, then top with the lamb pieces. Finish with a little more vinegar or lime juice if desired. It’s best served immediately while the bread still has some texture.