Egyptian Meat Fattah

Name: Egyptian Meat Fattah
Yield: Serves 3 servings
Ingredients: 1.1 lbs (500 grams) beef or lamb; 1.1 lbs (500 grams) tomatoes; 1.1 lbs (500 grams) short-grain rice; 1 small onion; 1 red chili pepper; clarified butter (ghee); 1 tablespoon vinegar; 5 garlic cloves; 2 soft pita breads; black pepper, cayenne pepper, cumin, cardamom pods, bay leaves, and salt; 1 bouillon cube; 2 tablespoons oil; 1/4 small cup milk (about 2 tablespoons or 30 ml)

أم رانسي @cook_5690423

مصر

I love making fattah all the time—not just on holidays, but especially on Fridays.

أم رانسي @cook_5690423

مصر

I love making fattah all the time—not just on holidays, but especially on Fridays.

Saved

Ingredients

Serves 3 servings

1.1 lbs (500 grams)beef or lamb
1.1 lbs (500 grams)tomatoes
1.1 lbs (500 grams)short-grain rice
1small onion
1red chili pepper
clarified butter (ghee)
1 tablespoonvinegar
5garlic cloves
2soft pita breads
black pepper, cayenne pepper, cumin, cardamom pods, bay leaves, and salt
1bouillon cube
2 tablespoonsoil
1/4small cup milk (about 2 tablespoons or 30 ml)

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Steps

1

Boil the meat with cardamom pods, bay leaves, black pepper, the onion, and a small tomato. Add salt once the meat is cooked. Set the meat aside.
2

For the sauce, blend the tomatoes with the chili pepper in a blender.
3

Mince the garlic and sauté it in ghee until golden. Add the vinegar, then the blended tomatoes, salt, cayenne, cumin, black pepper, and bouillon cube. Let it boil for 15 minutes, then turn off the heat before it thickens too much. Add 1 cup of hot meat broth to the sauce and set aside.
4

To cook the rice, heat ghee and 2 tablespoons oil in a pot. Add enough water for the amount of rice you have. When it boils, add salt, then the washed rice. Once it boils again, reduce the heat to very low until the rice absorbs the water. Add 1/4 small cup milk (about 2 tablespoons or 30 ml) and let it finish cooking.
5

Cut the pita bread into small pieces and toast them in a skillet with 2 tablespoons ghee until they are darker than golden brown, or toast them under the broiler until crisp.
6

In a large serving dish, place the toasted bread and pour 1/2 cup hot meat broth over it while the bread is still hot. Cover and let it soak up the broth. Add a little sauce and some black pepper on top. Note: Don’t add too much broth so the bread doesn’t get mushy.
7

Add the rice on top, then pour more sauce over the rice as much as you like.
8

In the same skillet used for the bread, heat 2 tablespoons ghee and brown the meat if you like, or leave it boiled. Place the meat on top of the rice.
9

Optional step: Sauté some minced garlic in ghee until golden, then add 2 tablespoons vinegar and 2 tablespoons broth. Turn off the heat immediately and drizzle this mixture over the fattah just before serving.