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A Traditional and Popular Dish in Egypt
Egyptian Fattah with Beef is a traditional dish that is popular in Egypt. It is a delicious and satisfying meal perfect for any occasion. The dish is made with layers of bread, rice, and meat, topped with a flavourful tomato sauce, and garnished with nuts and herbs.
Making the Egyptian Fattah
To make this dish, start by cooking the rice and beef separately. Once they are cooked, take a large serving dish and place a layer of bread at the bottom. Then, add a layer of rice on top of the bread and spread it evenly. Add a layer of yogurt on top of the rice and it
evenly as well. Repeat the layers until you use all the ingredients and place the beef on top
Next, pour the tomato sauce over the beef and spread it out. Finally, add the nuts and herbs on top of the tomato sauce. The dish is now ready to be served.
A Dish for the Whole Family
Egyptian Fattah with Beef is typically served during special occasions, such as weddings or religious holidays. It is a flavourful and filling meal that will impress your guests. The dish has a rich history and is a beloved part of Egyptian cuisine.
Overall, if you’re looking for a tasty and authentic Egyptian dish, Fattah is worth a try. The combination of bread, rice, and meat, along with the flavourful tomato sauce and garnishes, make for a truly delicious meal that’s sure to satisfy.
How to make the Egyptian Fattah with Beef
Ingredients:
500g diced beef, cut into 3cm pieces
3 dried bay leaves
4 cardamom pods, bruised
1 brown onion, halved crossways
3 small pitta bread, cut into 2cm squares
75g dried egg vermicelli pasta
60ml extra virgin olive oil
300g long-grain rice
5 garlic cloves, crushed
2 tsp ground cumin
400g can tomato puree
400g yogurt
1 1/2 tbs white vinegar
Chopped fresh continental parsley, to serve
Method:
- Melt 40g of butter in a medium saucepan over medium-high heat. Add the beef and cook, stirring occasionally, for about 5 minutes until browned on all sides. Add bay leaves, cardamom, onion, and 1.5L (6 cups) of water. Bring to a boil, then lower the heat to medium-low. Simmer, partially covered, for 1 hour and 30 minutes or until the beef turns tender. Strain the mixture, keeping the stock, and discard the bay leaves, cardamom, and onion.
- Meanwhile, preheat the oven to 200°C (180°C fan-forced). Place the pita bread on a baking tray and bake for 10 minutes until golden and crisp. Set aside to cool.
- Crush the vermicelli with your hands. Heat 1 tablespoon of oil in a saucepan over high heat. Add the vermicelli and cook for 2–3 minutes until golden. Stir in the rice and cook for 1 minute. Add 2⅓ cups of the reserved stock and bring to a simmer. Reduce heat to low, cover, and cook for 13–14 minutes until the rice is tender. Leave covered for 5 minutes, then fluff with a fork.
- In a separate saucepan, heat the remaining butter and 1 tablespoon of oil over medium-high heat. Add garlic and cumin, stir for 30 seconds until fragrant, and set aside half the garlic mixture. Add tomato purée and ½ cup water to the pan. Simmer over medium-low heat for 10–12 minutes until slightly thickened, then stir in 3 teaspoons of vinegar.
- Heat the remaining oil in a frying pan and fry the beef for 5 minutes until crisp. Combine the reserved garlic mixture with the remaining stock and reheat. Stir in the last teaspoon of vinegar.
- Layer half the pita in a serving bowl, add rice, yogurt, and repeat. Top with beef, remaining pita, ½ cup stock, tomato sauce, and parsley. Serve with extra sauce and stock.
