Name: Egyptian Fattah Recipe
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: Egyptian
Ingredients: 1 Tablespoon ghee or unsalted butter; 2-3 mastic pieces; 2 pounds beef or lamb (cut into 2-inch squares); 2 bay leaves; 1/4 teaspoon ground cardamom; 1/4 teaspoon sugar; 1/2 teaspoon black pepper; 1 medium onion (quartered); 1 Roma tomato (100g, quartered); 2 celery stalks (70g total, cubed, about half a cup); 1 garlic clove; 1 large carrot (60g, cut into chunks); Boiling water to cover; 1 teaspoon salt (pink salt used); 1 Tablespoon ghee or unsalted butter; 1 Tablespoon olive oil; 2 cups (400g) short grain or jasmine rice; 2 1/4 cups hot water, beef broth, or a mixture; Salt to taste; 6 pita bread loaves (cut into 1-inch squares, adjust quantity based on preference); 1 Tablespoon ghee or unsalted butter; 1 Tablespoon olive oil; 5 large garlic cloves (minced); 1/4 cup white vinegar; 2 cups tomato sauce; 2 Tablespoons tomato paste; 1 teaspoon 7-spice blend; Salt and pepper to taste; 3 cups beef or lamb broth (divided)

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Introduction

Egyptian Fattah is a comforting and hearty dish featuring tender beef or lamb served over toasted pita and fragrant rice, all brought together with flavorful tomato and white garlic sauces. This traditional meal is perfect for special gatherings or cozy family dinners.

A white plate with a light green floral pattern holds a dish with three main layers: the bottom layer is white long-grain rice, the middle layer consists of golden brown, crispy-looking flatbread pieces mixed into the rice, and the top layer has two dark brown braised meat chunks with a rich red sauce drizzled over them. The plate is placed on a white marbled surface. In the background, there are two white bowls; one contains more meat chunks on top of rice with the same red sauce, and another appears to have some brown sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon ghee or unsalted butter
2-3 mastic pieces
2 pounds beef or lamb, cut into 2-inch squares
2 bay leaves
1/4 teaspoon ground cardamom
1/4 teaspoon sugar
1/2 teaspoon black pepper
1 medium onion, quartered
1 Roma tomato (100g), quartered
2 celery stalks (70g), cubed, about half a cup
1 garlic clove
1 large carrot (60g), cut into chunks
Boiling water, enough to cover the meat and vegetables
1 teaspoon salt (pink salt recommended)
1 Tablespoon ghee or unsalted butter (for rice)
1 Tablespoon olive oil (for rice)
2 cups (400g) short grain or jasmine rice
2 1/4 cups hot water or beef broth (or a mixture)
Salt to taste
1 Tablespoon ghee or unsalted butter (for tomato sauce)
1 Tablespoon olive oil (for tomato sauce)
5 large garlic cloves, minced
1/4 cup white vinegar
2 cups tomato sauce
2 Tablespoons tomato paste
1 teaspoon 7-spice blend
Salt and pepper to taste
3 cups beef or lamb broth, divided
6 pita bread loaves, cut into 1-inch squares

Instructions

Step 1: In a deep pot, melt 1 tablespoon of ghee or butter over medium-high heat. Add the mastic pieces and stir until they melt.
Step 2: Add the meat cubes and brown them on all sides.
Step 3: Add bay leaves, sugar, black pepper, and cardamom; stir to combine.
Step 4: Add the onion, garlic clove, tomato, celery, and carrot to the pot; mix well.
Step 5: Pour in boiling water until everything is covered. Remove any foam that rises to the surface.
Step 6: Bring to a boil, then reduce heat, cover loosely, and let simmer until the meat is tender.
Step 7: Let the pot cool slightly, then remove vegetables and bay leaves with a slotted spoon. You can discard or season and eat the vegetables.
Step 8: Remove the meat cubes to a plate, cover, and set aside. Pour the broth through a sieve to strain and set aside as well.
Step 9: To cook the rice, heat 1 tablespoon ghee or butter and 1 tablespoon olive oil in a pot over medium-high heat.
Step 10: When melted, add the rice and stir for 2-3 minutes to coat it with the fat.
Step 11: Pour in hot water or broth, season with salt, and bring to a boil.
Step 12: Reduce heat, cover, and let simmer for 13-15 minutes until rice is cooked.
Step 13: Preheat the oven to 350°F (175°C). Spread pita bread squares on a baking sheet.
Step 14: Bake the pita for 10-12 minutes until crisp and golden. Remove and set aside.
Step 15: For the tomato sauce, melt 1 tablespoon ghee or butter and 1 tablespoon olive oil in a saucepan over medium heat.
Step 16: Add minced garlic and sauté until fragrant and lightly browned (30 seconds to 1 minute).
Step 17: Pour in vinegar and cook for 3-4 minutes, then reduce heat.
Step 18: Remove about half the garlic and set aside in a small bowl.
Step 19: Increase heat to medium, add tomato sauce, 7-spice blend, salt, and pepper; stir well.
Step 20: Stir in tomato paste and add 1 cup of broth. Bring to a boil, then reduce heat and simmer for 10 minutes to thicken.
Step 21: For the white sauce, bring the remaining broth to a boil in another saucepan.
Step 22: Add the reserved garlic-vinegar mixture, season with salt and pepper, then turn off the heat.
Step 23: (Optional) In a skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Brown the meat cubes on all sides, covering the pan to keep moisture.
Step 24: To assemble, place toasted pita squares on a large platter and drizzle about 1 cup of the white sauce over them.
Step 25: Add the cooked rice on top and level it out.
Step 26: Arrange the meat pieces around or on top of the rice.
Step 27: Drizzle tomato sauce over the meat and rice.
Step 28: Serve additional white sauce and tomato sauce on the side in bowls.

Tips & Variations

Use short grain or jasmine rice for a fluffy texture that holds well under the sauces.
Toasting the pita bread until golden and crisp adds wonderful texture to the dish.
If mastic is unavailable, you can omit it; it adds a subtle pine-like aroma but is not essential.
For a richer flavor, brown the meat cubes before simmering and again before serving.
Adjust the balance of white sauce and tomato sauce to your taste, serving extra on the side.

Storage

Store leftover Fattah components separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat and rice gently over low heat with a splash of broth to keep moist. Toasted pita can be reheated briefly in the oven to regain crispness. Sauces can be warmed on the stove before serving.

How to Serve

A white plate holds a serving of white rice topped with a red tomato sauce spread mainly in the center, with bright green chopped herbs sprinkled on top. Surrounding the rice are six pieces of cooked brown beef chunks, each with a dollop of the same red sauce and herbs. In the background, two white bowls with a wooden spoon in each contain a brown liquid, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What cuts of meat are best for Egyptian Fattah?

Tougher cuts like beef chuck or lamb shoulder work best as they become tender and flavorful after slow simmering. Avoid lean cuts that may dry out during cooking.

Can I make this dish vegetarian?

Yes, substitute the meat broth with vegetable broth and replace meat with hearty mushrooms or eggplant for a vegetarian version. Keep the sauces and bread as is for authentic flavor.