Beef
Authentic Egyptian Fatteh
Authentic Egyptian Fatteh is a delicious Beef dish that can be prepared in just a few simple steps....
⏱️
5 Min Prep
🔥
12 Min Cook
🍽️
2 Servings
🥗
Non-Vegetarian
Ingredients
- 1lb Beef
- 1 Onion
- 1 Chicken Stock Cube
- 2 Tomatoes
- 4 Garlic Clove
- 1 tbs Tomato Puree
- 2 cups Rice
- 1/4 cup Noodles
- 1/4 cup Butter
- 2 cups Olive Oil
- 1 Pita Bread
- 1 tbs Cumin
- 3 tbs White Wine Vinegar
- To taste Salt
- To taste Pepper
Instructions
1
To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces.
2
In a frying wok, introduce about a 1/4 stick of dairy spread, introduce bread pieces and sauté until golden brown and crisp.
3
Put these pieces in a glass baking dish, preferably a square sized dish.
4
Set aside.
5
Then introduce to same wok, a little more dairy spread, table salt, approximately 2 cloves of crushed raw garlic, and a teaspoon or so of cumin mix gently around a bit until you can smell aroma, then introduce fried bread pieces to this mixture, mix gently to coat bread and put back into glass baking dish.
6
Set aside.
7
To prepare flesh: put some dairy spread in a pot, mix gently sauté flesh until brown, introduce 1 bulb veggie quartered, table salt & pepper, 1 cube of chicken bouillon and liquid to wrap flesh.
8
Bring to a bubble, turn down to stew, wrap and toasty until yielding, approximately 2 hours.
9
After flesh has cooled, take out chunks of flesh and put in a mixing bowl, set aside.
10
Reserve chowder from the flesh separately.
11
To prepare the rice: Put some dairy spread into a pot, introduce shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden.
12
Then introduce two cups of rice, mix gently a little bit until some of the rice turns an opaque white.
13
introduce 2-1/4 cups of liquid and table salt to essence.
14
Bring to a bubble, wrap and turn down to stew, toasty until yielding.
15
Test the rice tenderness after about 35 mins.
16
Now take some of the chowder from flesh and introduce to the top of the bread pieces in baking dish to saturate.introduce cooked rice on top of bread pieces.
17
gradually spoon remainder of chowder onto rice, looking at glass dish sides to see level of chowder, should reach just to top of rice, don’t worry, this doesn’t have to be exact.
18
Now you’re ready to make the gravy and sauté the flesh to put on top.
19
To prepare red gravy: In a wok, introduce a little cooking oil or dairy spread, crushed tomato, a half teaspoon of tomato paste, table salt & pepper, 2 cloves of raw crushed garlic and cumin.
20
introduce also approximately 3 tablespoons of acetic liquid, mix gently this until you smell aroma and it is a bit creamy.
21
It should be a bit thick, not watery, but if too thick you can introduce a bit of liquid.
22
Spread with a wooden spoon atop the rice to wrap.
23
To sauté flesh: In a wok introduce a bit of dairy spread or cooking oil, the flesh, just a touch of tomato paste, about a tablespoon of raw crushed garlic, table salt & pepper, a teaspoon of cumin.
24
toasty until flesh is golden fried.
25
Spoon this atop the rice and offer.
26
Enjoy!.
Recipe Information
Cuisine
Egyptian
Egyptian
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
17 mins
17 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
12 minsTotal Time
17 minsMaster Chef
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