Pairs well with Egyptian Meat Fattah
Show only recipes from Egypt
Egyptian Meat Fattah
128.6K views • 21d ago
4.4K
193
3.4% engagement
Traditional Egyptian Fattah made with meat, bread, rice, vinegar, and garlic sauce, served with grilled melted bananas. A flavorful layered dish with tender meat, crispy bread, and aromatic rice.
03:30:00 total
Serves 6
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- meat (beef or lamb) - 1 kg (about 1 kg, cut to preference)
- salt - to taste (for seasoning meat and rice)
- coarse black pepper - to taste (for seasoning meat and rice)
- ghee - about 4 tablespoons (for browning meat and cooking rice)
- mastic cloves - few cloves (few cloves for flavoring)
- bay leaves - 3-4 leaves (for meat broth and rice)
- whole black peppercorns - few (for meat broth)
- cardamom pods - 2-3 pods (crushed, small amount for broth)
- onions - 2 medium (for meat broth and roasting vegetables)
- tomatoes - 3 medium (for broth and roasting vegetables)
- carrots - 3 medium (for broth and roasting vegetables)
- garlic cloves - about 10 cloves (for broth, sauce, and marinade)
- celery sticks - 2 sticks (small amount for broth)
- olive oil - about 4 tablespoons (for marinade and roasting vegetables)
- soft butter - 4 tablespoons (for marinade and finishing rice)
- mustard paste - 1 teaspoon (optional, for marinade)
- chili powder or paprika - 1/2 teaspoon (for marinade)
- grape vinegar or balsamic vinegar - about 8 tablespoons total (for marinade and sauce)
- cinnamon stick - 1 stick (for roasting vegetables)
- rosemary - small sprig (for roasting vegetables)
- thyme - small amount (for roasting vegetables)
- potatoes - watch the video to see (optional, for roasting vegetables)
- Egyptian rice - 2 cups (for rice layer)
- tomato sauce - 1 tablespoon (for garlic vinegar sauce)
- tomato juice - 1 liter (freshly squeezed from peeled tomatoes)
- sugar - 1/2 teaspoon (for sauce)
- vegetable stock cube - 1 cube (optional, for sauce)
- caraway seeds - 2 seeds (from broth, for sauce)
- baladi bread or Shami bread - watch the video to see (cut into pieces for toasting)
Instructions
- Marinate and Brown the Meat: Season the meat with salt and coarse black pepper on both sides. Marinate in the fridge for 30 minutes. Heat a pot with a spoonful of ghee and a few mastic cloves. Brown the meat on all sides without overcrowding to develop a golden color.
- Prepare Meat Broth: Add bay leaves, whole black peppercorns, crushed cardamom pods, onions, tomatoes, carrots, garlic cloves, and celery sticks to the pot. Cover with hot water and bring to boil. Skim off any foam. Lower heat, cover, and simmer until meat is tender. Strain broth and reserve 1 liter for later use.
- Prepare Grilled Bananas (or Lamb): Mix marinade: soft butter, minced garlic, mustard paste (optional), salt, black pepper, chili powder or paprika, olive oil, and grape or balsamic vinegar. Coat bananas or lamb pieces thoroughly. Place on a tray with onions, carrots, tomatoes, (optional potatoes), bay leaves, cinnamon stick, rosemary, and thyme. Add half a cup of water under vegetables. Cover with foil and roast in a preheated oven at 180°C (356°F) for 2.5 hours, basting occasionally.
- Cook the Rice: In a pot, heat 2 tablespoons ghee with mastic cloves. Add 2 cups Egyptian rice and sauté on low heat until grains are coated. Season with salt, black pepper, and 2 bay leaves. Add 1.25 cups broth and stir. Cook on low heat, stirring occasionally until liquid is absorbed. Add a small spoon of ghee or butter, cover, and let steam until fully cooked. Keep covered with a towel to prevent drying.
- Make Garlic Vinegar Sauce: Sauté a large spoon of ghee with minced garlic on low heat until light golden. Add 4 tablespoons vinegar and stir until vinegar steams. Add 1 tablespoon tomato sauce and sauté well. Add 1 liter fresh tomato juice, salt, black pepper, sugar, vegetable stock cube (optional), and 2 caraway seeds. Simmer gently for 10 minutes without covering. Remove from heat and set aside.
- Prepare Toasted Bread: Cut baladi or Shami bread into pieces. Spread with a little oil or ghee. Toast in the oven until golden and crispy, turning occasionally.
- Finish Meat and Combine Bread: Lightly brown the cooked meat in a pan with ghee or butter. Add a small spoon of minced garlic and sauté until golden. Add 2 tablespoons vinegar and stir. Add toasted bread pieces and mix well to absorb flavors. Add 2 tablespoons of the garlic vinegar sauce and some broth to desired bread consistency (soft or crunchy).
- Assemble the Fattah: Place a layer of rice on the serving dish. Pour some broth over the rice. Add the bread mixture on top. Pour additional garlic vinegar sauce over the bread. Top with browned or grilled meat. Serve immediately.
