Main CourseDinner

Egyptian Fatteh

Name: Egyptian Fatteh
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: egyptian
Ingredients: 500 g beef stew meat cut into 1-inch cubes; 2 pcs bay leaf; 3 pcs cardamom pod; 0.5 tsp black peppercorn; 1.5 tsp salt; 6 cup water; 3 pcs pita bread cut into 1-inch squares; 2 tbsp olive oil; 1 clove garlic minced; 1.5 cup white rice rinsed; 3 cup water; 0.5 tsp salt; 2 tbsp tomato paste; 1 cup crushed tomato; 2 tbsp white vinegar; 2 clove garlic minced; 1 tbsp olive oil; 0.5 tsp cumin ground; 0.25 tsp salt; 1 cup plain yogurt; 1 clove garlic minced; 0.25 tsp salt; 2 tbsp parsley fresh, chopped (optional)

This traditional Egyptian fatteh features layers of crispy pita bread, fluffy rice, and tender beef, all brought together with a tangy tomato sauce and a garlic-yogurt dressing. It's a comforting and hearty dish, perfect for a satisfying meal.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 835 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gbeef stew meat, cut into 1-inch cubes
2 pcsbay leaf
3 pcscardamom pod
0.5 tspblack peppercorn
3 pcspita bread, cut into 1-inch squares
1.5 cupwhite rice, rinsed

beef stew

1.5 tspsalt
6 cupwater

pita

2 tbspolive oil
1 clovegarlic, minced

rice

3 cupwater
0.5 tspsalt

sauce

2 tbsptomato paste
1 cupcrushed tomato
2 tbspwhite vinegar
2 clovegarlic, minced
1 tbspolive oil
0.5 tspcumin, ground
0.25 tspsalt

yogurt sauce

1 cupplain yogurt
1 clovegarlic, minced
0.25 tspsalt

garnish

2 tbspparsley, fresh, chopped(optional)

Equipment

serving dish · large pot · baking sheet · small saucepan · medium saucepan · whisk · small bowl

The method

Step by step

1
Place the beef stew meat in a large pot and add the bay leaves, cardamom pods, black peppercorns, and the first measure of salt.
2
Pour the first measure of water over the beef, ensuring it is fully submerged.
3
Bring the water to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beef is very tender.
About 1 hr
Cook’s note: Skim any foam that rises to the surface during the initial boiling.
4
While the beef is simmering, preheat your oven to 180°C (350°F).
About 5 min
5
In a bowl, toss the pita bread squares with the olive oil and the minced garlic for the pita.
About 2 min
6
Spread the seasoned pita bread in a single layer on a baking sheet.
About 1 min
7
Bake for 8-10 minutes, or until golden brown and crispy. Set aside.
About 10 min
Cook’s note: Watch carefully to prevent burning, as pita can brown quickly.
8
In a medium saucepan, combine the rinsed white rice, the second measure of water, and the second measure of salt.
9
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is cooked.
About 18 min
Cook’s note: Do not lift the lid while the rice is cooking to ensure even steaming.
10
While the rice cooks, prepare the tomato sauce: In a small saucepan, heat the olive oil for the sauce over medium heat.
11
Add the minced garlic for the sauce and sauté for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
12
Stir in the tomato paste, crushed tomatoes, white vinegar, ground cumin, and the third measure of salt.
13
Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.
About 7 min
14
Prepare the yogurt sauce: In a small bowl, whisk together the plain yogurt, the minced garlic for the yogurt sauce, and the fourth measure of salt.
About 2 min
15
To assemble the fatteh, drain the cooked beef, reserving the cooking broth. Shred or cut the beef into smaller pieces if desired.
About 2 min
Cook’s note: The broth is essential for moistening the pita.
16
In a large serving dish, spread a layer of the crispy pita bread on the bottom.
About 1 min
17
Ladle some of the reserved beef broth over the pita to lightly moisten it.
About 1 min
Cook’s note: Don't over-saturate; you want it slightly softened but still with some bite.
18
Spread the cooked rice evenly over the moistened pita layer.
About 1 min
19
Arrange the cooked beef over the rice.
About 1 min
20
Spoon the tomato sauce over the beef and rice layers.
About 1 min
21
Finally, spoon the garlic-yogurt sauce generously over the top.
About 1 min
22
Garnish with fresh chopped parsley, if using, and serve immediately.
About 1 min

Per serving

Nutrition

53%Score

Calories: 835.4kcal
Protein: 38.4g
Carbs: 82.9g
Fat: 38g
Fibre: 2.9g
Sugar: 7.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or oven, though the pita may lose some crispness.