EgyptianMain course
Egyptian Fatteh
Egyptian Fatteh is a layered dish featuring crispy pita bread, tender spiced beef, and fluffy rice, all brought together with a tangy tomato-garlic sauce. The pita is fried in butter until golden, then seasoned with garlic and cumin for an extra aromatic kick. Beef is slow-cooked until it's fork-tender, and the rich broth is used to moisten the bread and rice layers. A quick-fried beef topping and a bright red sauce finish the dish.
49 minServes 4
Method
6 steps · 49 min total
- 01
Crisp the Pita Bread
Rip the pita bread into bite-sized pieces. In a frying pan, melt about a 1/4 stick of butter, then add the bread pieces and fry them until they're golden brown and crisp. Transfer these to a glass baking dish, ideally a square one. In the same pan, melt a little more butter, then add salt, about 2 cloves of crushed fresh garlic, and roughly 1 teaspoon of cumin. Stir until fragrant, then return the fried bread to the pan, tossing to coat. Put the coated bread back into the baking dish and set it aside. - 02
Stew the Beef
In a pot, melt some butter and stir-fry the beef until it's browned all over. Add the 1 quartered onion, salt, pepper, 1 chicken bouillon cube, and enough water to just cover the meat. Bring it to a boil, then reduce the heat to a simmer, cover, and cook until the beef is tender, which should take about 2 hours. Once the meat has cooled slightly, remove the chunks and place them in a bowl, setting them aside. Reserve the cooking liquid (the soup) separately.
