Egypt

Egyptian Fattah with Beef

Egyptian Fattah with Beef
A Traditional and Popular Dish in Egypt

Egyptian Fattah is a traditional dish that is popular in Egypt. It is a delicious and satisfying meal that is 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 

Agyptian Fattah

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 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:

60g butter                                                                                                                                                          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:

  1. Melt 40g butter in a medium saucepan over medium-high heat. Add beef and cook, stirring occasionally, for 5 minutes or until browned all over. Add bay leaves, cardamom, onion and 1.5L (6 cups) water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 1 hour 30 minutes or until beef is tender. Strain beef mixture over a bowl. Discard onion, bay leaves and cardamom.
  2. Meanwhile, preheat oven to 200C/180C fan-forced. Place bread on a baking tray and bake for 10 minutes or until bread is golden and crisp. Cool.
  3. Crush vermicelli with your hands to break up. Heat 1 tbs of the oil in a medium saucepan over high heat. Add vermicelli and cook, stirring occasionally, for 2-3 minutes or until pasta is golden. Add rice and cook, stirring, for 1 minute or until well combined. Add 2⅓ cups of the reserved beef stock and bring to a simmer. Reduce heat to low and simmer, covered, for 13-14 minutes or until rice is tender. Led it covered, for 5 minutes. Fluff rice with a fork.
  4. Meanwhile, heat remaining butter and 1 tbs of the remaining oil in a small saucepan over medium-high heat. Add garlic and cumin, and cook, stirring, for 30 seconds or until fragrant. Reserve half the garlic mixture in a small heatproof bowl. Add tomato puree and ½ cup water to pan and bring to a simmer. Simmer over medium-low heat for 10-12 minutes or until thickened slightly. Add 3 tsp vinegar and Stir.
  5. Heat remaining oil in a medium frying pan over medium-high heat. Add beef and cook, turning occasionally, for 5 minutes or until beef is crisp.
  6. Add reserved garlic mixture to remaining beef stock (there should be about 1 cup leftover) and reheat in the microwave on high in a microwave-safe jug for 1-2 minutes or until hot. Stir in remaining vinegar.
  7. Place half the pita in a large shallow serving bowl. Top with rice mixture. Add a layer of yogurt on top of the rice and spread it evenly as well. Repeat the layers until you use all the ingredients and place the beef on top and remaining pita. Pour over ½ cup of the hot beef stock. Top with beef and ½ cup tomato mixture. Sprinkle with parsley. Serve with remaining tomato mixture and remaining beef stock.

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