EgyptianEgyptian Fatta with Beef
Toasted baladi bread soaked in beef broth with garlic and vinegar, covered with white rice and a garlic-vinegar tomato sauce, and topped with browned beef chunks. The feast dish of Egyptian Eid tables.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Cooking the beef
1 hour and 35 minutesGentle simmerPut the beef chuck in a pot with the water, onion, bay leaves and cardamom. Bring to a boil, skim the foam, then cover and simmer on low heat for 1 hour 30 minutes until the beef is tender.
Success cueThe beef is tender and breaks apart with a fork.
Watch outSimmer until the beef is fully tender, with no pink juices.
- 02
Broth
3 minutesLift out the beef and strain the broth. Keep 600 ml for the rice and 300 ml for the bread.
Success cueYou have 900 ml of clear broth.
- 03
Rice
22 minutesLow heatRinse the Egyptian rice and drain it. Melt 20 g of the ghee in a pot, stir the rice in it for 2 minutes, add the 600 ml of broth and a little salt, bring to a boil, then cover and cook on the lowest heat for 15 to 18 minutes.
Success cueThe broth is absorbed and the grains are soft.
- 04
Toasting the bread
10 minutesOven heatMeanwhile, heat the oven to 200°C. Cut the baladi pita into small squares, toss them with 30 g of the ghee and toast them for 8 to 10 minutes until golden and crisp.
Success cueThe bread is golden and crunchy.
- 05
Sauce
12 minutesGentle simmerFor the sauce, fry half of the garlic in 20 g of the ghee for 1 minute, add 40 g of the vinegar and let it bubble for 1 minute, then add the tomato passata and salt and simmer for 10 minutes.
Success cueThe sauce is smooth and smells of garlic and vinegar.
- 06
Browning the beef
5 minutesHigh heatBrown the beef in the remaining 20 g of ghee in a pan over medium-high heat for 5 minutes.
Success cueThe beef is browned on all sides.
- 07
Layering
5 minutesSpread the toasted bread in a deep serving dish and pour the 300 ml of hot broth over it. Mix the rest of the garlic with the rest of the vinegar and sprinkle it over the bread. Cover with the rice, spoon the sauce over the top and arrange the beef on it. Serve at once.
Success cueMoist bread, a layer of rice, red sauce and beef on top.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Frying the garlic before the vinegar goes in softens its bite and makes the sauce smell rich.
- • Pour the broth over the bread just before serving so it stays crisp in places.
- • Use plain white vinegar; it gives fatta its clean, sharp taste.
Common mistakes
- • Soaking the bread in broth too early, so it turns to mush.
- • Burning the garlic before adding the vinegar.
Serving ideasServe hot with pickles and a plain green salad.
Potential allergens
Wheat / gluten, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use lamb instead of beef?
Yes. Lamb is traditional at Eid; simmer it for about 1 hour 15 minutes, until tender.
Can I make the bread ahead?
Yes. Toast it up to 2 days ahead and keep it in an airtight box.
You May Also Love
