EgyptianEgyptian Fattet Kawareh (Beef Trotters Fatta)
Beef trotters cleaned and simmered for hours until the meat and skin are meltingly soft, served over toasted baladi bread moistened with their broth, white rice and a garlic-vinegar tomato sauce. A feast dish for Ramadan and Eid.
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.
Saucepan or pot, Oven and tray, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Cleaning
20 minutesRub the beef trotters with the flour and 50 ml of the vinegar, scrape off any hairs with a knife, then rinse them well.
Success cueClean, pale skin with no hairs.
- 02
Blanching
10 minutesHigh heatCover the trotters with fresh water, boil for 5 minutes, then drain and rinse them and the pot.
Success cueClean trotters with no scum.
- 03
Simmering
4 hours and 5 minutesGentle simmerReturn them to the pot with the 3 liters of water, the quartered onion, bay leaves, cardamom, black pepper and 10 g of the salt. Bring to a boil, skim, cover and simmer for 4 hours, until the meat and skin are very soft and come away from the bone.
Success cueSoft, gelatinous meat that slides off the bone.
- 04
Rice
22 minutesLow heatWhen the trotters are almost done, rinse the Egyptian rice, stir it in 20 g of the ghee for 2 minutes, add 600 ml of the trotter broth and cook it covered on low heat for 20 minutes.
Success cueTender rice with separate grains.
- 05
Sauce
12 minutesMedium heatFry the crushed garlic in 20 g of the ghee for 1 minute, add the remaining 50 ml of vinegar and let it bubble for 1 minute, then add the tomato passata and the rest of the salt and simmer for 10 minutes.
Success cueA thick red sauce smelling of garlic and vinegar.
- 06
Bread
10 minutesOven heatCut the baladi pita into pieces, toast them in the oven at 200°C for 8 minutes, then toss them with the rest of the ghee.
Success cueCrisp, golden bread.
- 07
Assembling
5 minutesSpread the bread on a serving platter and moisten it with 2 ladles of hot trotter broth. Cover it with the rice, spoon over the tomato sauce and arrange the trotters on top.
Success cueLayers of bread, rice and sauce under soft trotters.
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
The quick first boil and rinse removes the scum and the strong smell, so the broth stays clean.
- • Ask the butcher to clean and cut the trotters; it saves most of the work.
- • Keep the rest of the broth: it is rich and set like jelly when cold, and makes a warming soup.
Common mistakes
- • Skipping the first boil, so the broth is cloudy and smells strong.
- • Taking the trotters off too early, so the skin stays tough.
- • Pouring too much broth on the bread, which turns it to mush.
Substitutions
- • Instead of beef trotters: lamb trotters, simmered for 2 hours 30 minutes
- • Instead of baladi pita: any flatbread, toasted
- • Instead of tomato passata: the same amount of grated fresh tomatoes
Serving ideasServe hot with garlic vinegar and lemon wedges on the side.
Potential allergens
Wheat / gluten, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use a pressure cooker?
Yes. After the first boil, cook the trotters under pressure for about 1 hour 30 minutes, then check that the meat is very soft.
How is it different from regular fatta?
The base is the same: bread, rice and garlic-vinegar sauce. Here the meat is beef trotters, cooked much longer until gelatinous, and their broth is richer.
How do I know the trotters are done?
The skin is soft and sticky and the meat comes away from the bone with a spoon.
Can I make it ahead?
Cook the trotters a day ahead and keep them in their broth in the fridge. Make the rice, sauce and bread just before serving.
