Egyptian Fatteh

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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. 2

   Pour the first measure of water over the beef, ensuring it is fully submerged.

3. 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.

   Ongeveer 1 uur

   Tip van de kok: Skim any foam that rises to the surface during the initial boiling.

4. 4

   While the beef is simmering, preheat your oven to 180°C (350°F).

   Ongeveer 5 min

5. 5

   In a bowl, toss the pita bread squares with the olive oil and the minced garlic for the pita.

   Ongeveer 2 min

6. 6

   Spread the seasoned pita bread in a single layer on a baking sheet.

   Ongeveer 1 min

7. 7

   Bake for 8-10 minutes, or until golden brown and crispy. Set aside.

   Ongeveer 10 min

   Tip van de kok: Watch carefully to prevent burning, as pita can brown quickly.

8. 8

   In a medium saucepan, combine the rinsed white rice, the second measure of water, and the second measure of salt.

9. 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.

   Ongeveer 18 min

   Tip van de kok: Do not lift the lid while the rice is cooking to ensure even steaming.

10. 10

    While the rice cooks, prepare the tomato sauce: In a small saucepan, heat the olive oil for the sauce over medium heat.

11. 11

    Add the minced garlic for the sauce and sauté for 30 seconds until fragrant.

    Ongeveer 1 min

    Tip van de kok: Be careful not to burn the garlic.

12. 12

    Stir in the tomato paste, crushed tomatoes, white vinegar, ground cumin, and the third measure of salt.

13. 13

    Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.

    Ongeveer 7 min

14. 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.

    Ongeveer 2 min

15. 15

    To assemble the fatteh, drain the cooked beef, reserving the cooking broth. Shred or cut the beef into smaller pieces if desired.

    Ongeveer 2 min

    Tip van de kok: The broth is essential for moistening the pita.

16. 16

    In a large serving dish, spread a layer of the crispy pita bread on the bottom.

    Ongeveer 1 min

17. 17

    Ladle some of the reserved beef broth over the pita to lightly moisten it.

    Ongeveer 1 min

    Tip van de kok: Don't over-saturate; you want it slightly softened but still with some bite.

18. 18

    Spread the cooked rice evenly over the moistened pita layer.

    Ongeveer 1 min

19. 19

    Arrange the cooked beef over the rice.

    Ongeveer 1 min

20. 20

    Spoon the tomato sauce over the beef and rice layers.

    Ongeveer 1 min

21. 21

    Finally, spoon the garlic-yogurt sauce generously over the top.

    Ongeveer 1 min

22. 22

    Garnish with fresh chopped parsley, if using, and serve immediately.

    Ongeveer 1 min