Egyptian Fatteh
Egyptian Fatteh — an authentic Egyptian beef recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Egyptian
Ingredients
- 1 g beef
- 1 g onions
- 1 pcs chicken stock cube
- 2 g tomatoes
- 4 pcs garlic cloves
- 1 ml tomato puree
- 2 cup rice
- 0.25 cup noodles
- 0.25 g butter
- 2 g olive oil
- 1 pcs pita bread
- 1 g cumin
- 3 ml white wine vinegar
- 1 pcs to taste salt
- 1 pcs to taste pepper
Instructions
- Rip the pita into small, bite-sized pieces.
- Melt roughly a quarter stick of butter in a skillet, add the pita and sauté until they turn golden and crisp.
- Move the toasted pita into a glass baking dish (a square one is best) and set aside.
- Add a little more butter to the same pan, then toss in salt, about two crushed garlic cloves and roughly a teaspoon of cumin; cook while stirring until fragrant.
- Put the fried pita back into the pan, mix so they are coated with the butter-garlic-cumin mixture, then return them to the baking dish and set aside.
- Heat some butter in a pot and brown the meat, stirring as it cooks.
- Add a quartered onion, season with salt and pepper, crumble in one chicken bouillon cube and pour in enough water to cover the meat; bring to a boil, then reduce heat to a low simmer, cover and cook until the meat is very tender (about 2 hours).
- When cool enough to handle, lift the meat pieces into a bowl and keep the cooking liquid (soup) separate.
- Melt butter in a pot, add a handful of shareya (fideo noodles) and stir them until they turn a light golden color (avoid letting them go too dark).
- Add 2 cups of rice, stir until some grains look opaque, then pour in 2 1/4 cups water and salt to taste; bring to a boil, cover, lower the heat and simmer until the rice is cooked through (check at about 35 minutes).
- Ladle some of the reserved meat broth over the pita in the baking dish to soak them, then spread the cooked rice evenly over the soaked bread.
- Gradually spoon the remaining reserved broth over the rice until the liquid comes up just to the top of the rice when viewed through the glass dish.
- For the red sauce, heat a little oil or butter in a pan, add crushed tomato, 1/2 teaspoon tomato paste, salt and pepper, two crushed garlic cloves, cumin and about 3 tablespoons vinegar; cook, stirring, until fragrant and slightly reduced (add a splash of water if it thickens too much).
- Evenly spread the red sauce over the rice.
- In a pan, warm a bit of butter or oil, add the reserved meat with a touch of tomato paste, about 1 tablespoon freshly crushed garlic, salt and pepper and 1 teaspoon cumin; fry until the meat develops a golden crust.
- Spoon the fried meat over the sauced rice and serve.