Egyptian Fatteh

Name: Egyptian Fatteh
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 lb beef; 1 onion; 1 chicken bouillon cube; 2 tomatoes; 4 garlic cloves; 1 tbsp tomato paste; 2 cups rice; ¼ cup noodles; ¼ cup butter; 2 cups olive oil; 1 pita bread; 1 tbsp cumin; 3 tbsp white wine vinegar; To taste salt; To taste pepper

A weekend Egyptian dinner made with beef. Ready in about 3 hours. Difficulty: more effort.

1 hrPrep (about)
2 hrCook (about)
3 hrTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 16 people +

Changed from 4 to 16 people · Back to 4

Main ingredient

4 lb beef

Fresh & other

4 onions
8 tomatoes
16 garlic cloves
¼ cup tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
8 cups rice Shopping tip: Long-grain white rice.
1 cup noodles
1 cup butter
4 pita bread

Sauces & oils

8 cups olive oil
¾ cup white wine vinegar

Spices & seasonings (4): chicken bouillon cubes, cumin, salt, pepper

4 chicken bouillon cubes Shopping tip: Bouillon cubes (UK: stock cubes).
¼ cup cumin
To taste salt
To taste pepper

How to make it

Steps in our own plain words.

To prepare bread.
Keep going for bottom of dish: pita bread and rip in bite size pieces.
Add around a 1 stick of butter in a frying pan.
Add bread pieces.
Fry until golden and crisp.
Put these bits in glass baking dish, a square sized dish.
Set aside.
Add to same pan, little more butter, salt, about 8 cloves of crushed fresh garlic, plus a teaspoon or so of cumin mix around a bit till you can smell aroma.
Add fried bread pieces to this mixture.
Stir to coat bread.
Put back into glass baking dish.
Set aside.
To prepare meat: put butter in a pot.
Stir fry meat until brown.
Add 4 onions quartered, & pepper, 4 cubes of chicken bouillon plus water to cover meat.
Bring to a boil.
Turn down to simmer, cover.
Cook until soft, about 2 hours.
After meat has cooled, out chunks of meat.
Put in a bowl.
Set aside.
Reserve soup from the meat separately.
To prepare the rice: Put some butter in a pot.
Add shareya like a handful or so.
Keep stirring until golden, not too dark, but very golden.
Add two cups of rice.
Mix a little bit till some of your rice turns an opaque white.
Add 2-1 4 of water and salt to taste.
Bring to a boil, cover.
Turn down to simmer.
Cook until soft.
Test the rice tenderness after around 35 minutes.
Take some of the soup from meat.
Add to the top of the bread bits in baking dish.
Do it to saturate.Add cooked rice over the top of bread pieces.
Slowly spoon remainder of soup on rice, looking at glass dish sides.
Do it to see level of soup, should reach to top of rice, ’t worry, this doesn’t have.
Do it to be exact.
You’re ready to make the sauce.
Fry the meat to put on top.
To prepare red sauce: In a pan.
Add little oil or butter, crushed tomato, half teaspoon of tomato, salt & pepper, 8 cloves fresh crushed garlic and cumin.
Add also about ¾ cup of vinegar.
Mix this until you smell aroma and it's a bit smooth.
It should be bit thick, not watery, if too thick you can add bit of water.
Spread using a wooden spoon atop your rice to cover.
To fry meat: In pan add bit of butter or oil, the meat, a touch of tomato paste, around tablespoon of fresh crushed garlic, salt & pepper, teaspoon of cumin.
Cook until meat is golden fried.
Spoon this atop the rice.
Serve.