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Egyptian Fattah Recipe

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★★★★★

4.5 from 99 reviews

Egyptian Fattah is a traditional, hearty dish featuring tender beef or lamb simmered with aromatic spices and vegetables, served layered over toasted pita bread and fluffy rice, topped with a rich tomato sauce and a flavorful garlic-vinegar white sauce. This recipe combines slow simmering, baking, and stovetop cooking to create a complex, comforting meal perfect for gatherings or special occasions.

Ingredients

Scale

Meat and Broth

  • 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)

Rice

  • 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

Toasted Pita Bread

  • 6 pita bread loaves (cut into 1-inch squares, adjust quantity based on preference)

Tomato Sauce

  • 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)

Instructions

  1. Boil the meat: In a deep pot over medium-high heat, melt 1 tablespoon of ghee or unsalted butter. Add the 2-3 mastic pieces and stir until they melt. Add the beef or lamb cubes and brown them evenly on all sides to develop flavor.
  2. Add spices and vegetables: Stir in bay leaves, sugar, black pepper, and ground cardamom. Add the quartered onion, garlic clove, quartered tomato, celery cubes, and carrot chunks. Mix everything thoroughly to combine the ingredients.
  3. Add boiling water and simmer: Pour in enough boiling water to cover all ingredients. Skim off any foam that forms on the surface. Bring the mixture to a boil, then reduce heat to low, cover the pot loosely, and let it simmer gently until the meat is tender, about 1.5 to 2 hours.
  4. Remove solids and reserve broth: Once the meat is cooked, allow to cool slightly. Remove and set aside the vegetables and bay leaves with a slotted spoon; discard or season and eat separately. Take the meat cubes out, place on a plate, cover, and set aside. Strain the broth through a sieve and set aside as well.
  5. Cook the rice: In a separate pot over medium-high heat, melt the butter and olive oil. Add the rice and stir continuously for 2-3 minutes until each grain is well coated. Pour in hot water or broth, season with salt, and bring to a boil. Reduce the heat, cover, and cook for 13-15 minutes or until the rice is tender and liquid absorbed.
  6. Toast the pita bread: Preheat oven to 350°F (175°C). Arrange the pita bread squares in a single layer on a baking sheet. Bake for 10-12 minutes until the bread edges are crisp and golden. Remove and set aside.
  7. Make the tomato sauce: In a saucepan over medium heat, melt butter and olive oil together. Add minced garlic and stir for 30 seconds to 1 minute until fragrant and lightly browned. Add white vinegar and cook for 3-4 minutes, then reduce heat. Remove about half of the garlic mixture and set aside for later use. Increase heat again, pour in tomato sauce, 7-spice blend, salt, and pepper. Stir in tomato paste and 1 cup of broth. Bring to a boil and simmer for 10 minutes to thicken the sauce.
  8. Make the white sauce: In another saucepan, pour the remaining broth and bring it to a boil. Add the reserved garlic-vinegar mixture. Season to taste with salt and pepper, then remove from heat.
  9. Browning the meat (optional): In a skillet over medium-high heat, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil. Add the cooked meat cubes and brown on all sides, covering the pan to prevent drying out.
  10. Assemble the Fattah: On a large platter, lay the toasted pita bread and drizzle about 1 cup of the white garlic sauce over it. Spread the cooked rice evenly over the bread. Arrange the browned meat on top or around the platter. Drizzle tomato sauce over the meat and rice. Serve remaining white and tomato sauces on the side in bowls for additional serving.

Notes

  • Note 1: Choosing cuts like beef chuck or lamb shank is ideal for tender, flavorful meat after simmering.
  • Note 2: Toasting the pita bread in the oven ensures it remains crisp and holds the layers well.
  • Note 3: Drizzling the white sauce over the bread soaks it slightly, creating the classic texture for fattah.

Keywords: Egyptian Fattah, beef fattah, lamb fattah, Egyptian rice dish, traditional Egyptian recipes, layered rice and bread, Middle Eastern main dish

Find it online: https://topreci.com/egyptian-fattah-recipe/