Fatta

Name: Fatta
Cook time: 130 min
Total time: 130 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1.2 kg Beef Shank, or Lamb Shoulder; bone-in pieces; 1 large Onions, quartered; 2 Bay Leaves; 4 Cardamom Pods, lightly crushed; 6 Black Peppercorns, whole; 2 tsp Salt, plus more to taste; 2 l Water; 380g Egyptian Short-Grain Rice, or Calrose; rinsed and drained; 2 tbsp Ghee; 1/2 tsp Salt; 750ml Beef Broth, hot, from the pot; 4 large Arabic Pita Breads, cut into 2–3 cm squares; 3 1/2 tbsp Ghee, for frying/toasting; 120ml Beef Broth, hot, for moistening; 8 Garlic Cloves, finely minced; 2 tbsp Ghee; 60ml White Vinegar; 1/2 tsp Ground Cumin; 1 tbsp Ghee; 2 Garlic Cloves, minced; 250g Tomato Passata, strained tomatoes; 120ml Beef Broth, from the pot; 1/4 tsp Sugar; 1 pinches of Salt; Some Salt, to taste; Some Pepper (Black), to taste

Fatta is a comforting Egyptian dish of tender braised beef layered over crisped pita and buttery rice, all finished with a tangy garlic-vinegar drizzle and a rich tomato sauce. The combination of crunchy bread soaked in fragrant beef broth and succulent shredded shank makes every bite satisfying and homey. It’s a hearty, celebratory meal perfect for feeding a family or guests.

Fatta is a comforting Egyptian dish of tender braised beef layered over crisped pita and buttery rice, all finished with a tangy g... Show more

Traditional Egyptian Recipe

Health Grade

C+ · Balanced

Time

2 hrs

Price

2,28 €

Calories

1046 kcal

high protein

low sugar

comfort food

holiday/special occasion

Method

Simmer the meat

Pat the Beef Shank or Lamb Shoulder bone-in pieces dry and place them in a large heavy pot with the quartered Onion, Bay Leaf, lightly crushed Cardamom Pods, whole Black Peppercorns, 2 tsp Salt, and 2 liters Water. Bring it to a boil over high heat, skim off any foam, then lower the heat to a gentle simmer. Cook, partly covered, for 90–120 minutes, until the meat is very tender and pulls away from the bone. Lift out the meat, pull it off the bone into large pieces, keep it warm, and strain the cooking liquid; taste it and add a little more salt if needed.

Toast the pita

While the meat simmers, cut the Arabic Pita Bread into 2–3 cm squares. Melt 3.5 tbsp Ghee in a skillet over medium heat, then fry the pita in batches, tossing often, for 6 to 8 minutes until the pieces are crisp and deep golden. Tip the toasted bread into a bowl and pour over 120 ml hot Beef Broth, tossing gently so the edges soften but the centers stay a little chewy.

Cook the rice

Rinse the Egyptian Short-Grain Rice under cold water until the water runs mostly clear, then drain well. In a saucepan, melt the remaining 2 tbsp ghee, stir in the rice and 1/2 tsp Salt, and toast for about 1 minute until the grains look glossy. Add 750 ml hot broth, bring it to a simmer, cover, and cook on low for 15 minutes. Take it off the heat and let it stand, covered, for 10 minutes before fluffing with a fork.

Make the ta'leya

Warm the remaining 2 tbsp ghee in a small saucepan over low heat. Add the 8 finely minced Garlic Cloves and stir constantly for 1 minute, just until fragrant and pale gold; do not let them brown. Pull the pan off the heat and carefully stir in White Vinegar, Ground Cumin, and a pinch of salt — the vinegar will hiss and steam. Let the mixture settle for a few seconds, then keep it warm.

Reduce the sauce

In another small saucepan, melt the last 1 tbsp ghee and stir in the remaining 2 minced garlic cloves for 30 seconds until fragrant. Add the Tomato Passata, 120 ml hot broth, and about 1/4 tsp Sugar, then season with salt and Black Pepper to taste. Simmer gently for 10 minutes, stirring now and then, until the sauce is smooth and slightly thickened.

Assemble the fatta

Spread the toasted pita in a wide serving dish, spoon the rice over it, and top with the meat. Spoon on the tomato sauce and drizzle over the garlic-vinegar ta'leya, letting a little of each run into the layers. Serve right away with a splash of the reserved broth if you want it looser and juicier.