Egyptian Fattah: Meat, rice, crispy bread and garlicy tomato sauce

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Authorbaidoone
RatingDifficultyBeginner

Spiced boiled lamb/beef served over a bed of rice and toasted pita bread then served with garlicky warm tomato sauce. A feast in your mouth.

Yields4 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

 2.2 lbs (1 kg) white rice
 3 loaves flatbread
 50 ml vinegar
 Salt and pepper as desired
 10 tbsp of natural ghee (you can use any cooking butter or oil as an alternative)
 0.220 lbs (100 gr) of minced garlic
 2 onions
 2.2 lbs (1 kg) of meat cubes (type as desired)
 1.1 lbs (1/2 kg) of fresh tomatoes
 Pinch of dried coriander powder (optional)
 Pinch of nutmeg powder (optional)
 Pinch of cardamom powder (optional)

Cooking the rice:
1

Wash rice well with running water and then drain it.

2

Heat four tablespoons of ghee in a pot.

3

Add salt (as desired).

4

Add the rice and about 1 litre of boiled water and leave on medium heat.

5

Once the water has been absorbed by the rice, cover the pot and turn the heat down to low.

6

Leave the rice to cook for about 20 to 30 minutes.

Cooking the meat:
7

Wash 1kg of meat cubes well with running water then drain them.

8

Dice two average-sized onions and put them in a pot.

9

Heat the meat cubes with chopped onions.

10

Add salt and pepper as desired.

11

Cover the meat with boiled water.

12

Put the pot on average heat and leave to cook for an hour (the time of cooking depends on the size and type of meat).

13

After the meat has cooked, separate the broth from the meat and set aside. (Do not throw away the broth).

14

Heat two tablespoons of ghee in a pan and mix the meat with the ghee until the meat changes colour.

15

Aim to keep the meat soft by not letting it fry but rather stir until it soaks in the ghee.

Preparing the sauce:
16

Blend ½kg of tomatoes in a blender and pour into a pot.

17

Then heat until the water in the tomato sauce vaporises.

18

In a separate small pan, put two tablespoons of ghee and wait until it melts.

19

Add the garlic and let it cook until it becomes golden in colour.

20

Next add the vinegar, tomato sauce, salt, pepper, nutmeg, cardamom, coriander and mix well.

21

Once heated and mixed well, set aside.

The crispy bread:
22

Heat two tablespoons of ghee in a medium-large pan and add the bread cut into small squares.

23

Mix well over average heat and leave the pieces of bread till they become crispy and golden.

24

Once ready, switch off the heat and add half of the meat broth to the bread.

25

Let the bread soak in the broth, then add half of the tomato sauce onto the bread and set aside.

Preparing the dish:
26

Place the bread on a large serving plate.

27

Add a layer of the cooked rice.

28

Add the remaining tomato sauce on top of the rice.

29

Place the meat on top and enjoy.

Ingredients

 2.2 lbs (1 kg) white rice
 3 loaves flatbread
 50 ml vinegar
 Salt and pepper as desired
 10 tbsp of natural ghee (you can use any cooking butter or oil as an alternative)
 0.220 lbs (100 gr) of minced garlic
 2 onions
 2.2 lbs (1 kg) of meat cubes (type as desired)
 1.1 lbs (1/2 kg) of fresh tomatoes
 Pinch of dried coriander powder (optional)
 Pinch of nutmeg powder (optional)
 Pinch of cardamom powder (optional)

Directions

Cooking the rice:
1

Wash rice well with running water and then drain it.

2

Heat four tablespoons of ghee in a pot.

3

Add salt (as desired).

4

Add the rice and about 1 litre of boiled water and leave on medium heat.

5

Once the water has been absorbed by the rice, cover the pot and turn the heat down to low.

6

Leave the rice to cook for about 20 to 30 minutes.

Cooking the meat:
7

Wash 1kg of meat cubes well with running water then drain them.

8

Dice two average-sized onions and put them in a pot.

9

Heat the meat cubes with chopped onions.

10

Add salt and pepper as desired.

11

Cover the meat with boiled water.

12

Put the pot on average heat and leave to cook for an hour (the time of cooking depends on the size and type of meat).

13

After the meat has cooked, separate the broth from the meat and set aside. (Do not throw away the broth).

14

Heat two tablespoons of ghee in a pan and mix the meat with the ghee until the meat changes colour.

15

Aim to keep the meat soft by not letting it fry but rather stir until it soaks in the ghee.

Preparing the sauce:
16

Blend ½kg of tomatoes in a blender and pour into a pot.

17

Then heat until the water in the tomato sauce vaporises.

18

In a separate small pan, put two tablespoons of ghee and wait until it melts.

19

Add the garlic and let it cook until it becomes golden in colour.

20

Next add the vinegar, tomato sauce, salt, pepper, nutmeg, cardamom, coriander and mix well.

21

Once heated and mixed well, set aside.

The crispy bread:
22

Heat two tablespoons of ghee in a medium-large pan and add the bread cut into small squares.

23

Mix well over average heat and leave the pieces of bread till they become crispy and golden.

24

Once ready, switch off the heat and add half of the meat broth to the bread.

25

Let the bread soak in the broth, then add half of the tomato sauce onto the bread and set aside.

Preparing the dish:
26

Place the bread on a large serving plate.

27

Add a layer of the cooked rice.

28

Add the remaining tomato sauce on top of the rice.

29

Place the meat on top and enjoy.

Egyptian Fattah: Meat, rice, crispy bread and garlicy tomato sauce

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