Beef
Egyptian Fatteh Made Simple
Learn how to prepare Egyptian Fatteh Made Simple with this simple recipe. Perfect for Beef and ideal for Egyptian lovers....
⏱️
15 Min Prep
🔥
14 Min Cook
🍽️
6 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, mix in about a 1/4 stick of shortening, mix in 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 mix in to same wok, a little more shortening, table salt, approximately 2 cloves of crushed just-picked garlic, and a teaspoon or so of cumin swirl around around a bit until you can smell aroma, then mix in fried bread pieces to this mixture, swirl around to coat bread and put back into glass baking dish.
6
Set aside.
7
To prepare flesh: put some shortening in a pot, swirl around sauté flesh until brown, mix in 1 bulb produce quartered, table salt & pepper, 1 cube of chicken bouillon and aqua to seal flesh.
8
Bring to a bubble, turn down to stew, seal and burning up until succulent, approximately 2 hours.
9
After flesh has cooled, take out chunks of flesh and put in a mixing bowl, set aside.
10
Reserve broth from the flesh separately.
11
To prepare the rice: Put some shortening into a pot, mix in shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden.
12
Then mix in two cups of rice, swirl around a little bit until some of the rice turns an opaque white.
13
mix in 2-1/4 cups of aqua and table salt to palate.
14
Bring to a bubble, seal and turn down to stew, burning up until succulent.
15
Test the rice tenderness after about 35 moments.
16
Now take some of the broth from flesh and mix in to the top of the bread pieces in baking dish to saturate.mix in cooked rice on top of bread pieces.
17
bit by bit spoon remainder of broth onto rice, looking at glass dish sides to see level of broth, 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 coulis and sauté the flesh to put on top.
19
To prepare red coulis: In a wok, mix in a little shortening or shortening, crushed tomato, a half teaspoon of tomato paste, table salt & pepper, 2 cloves of just-picked crushed garlic and cumin.
20
mix in also approximately 3 tablespoons of acetic liquid, swirl around this until you smell aroma and it is a bit seamless.
21
It should be a bit thick, not watery, but if too thick you can mix in a bit of aqua.
22
Spread with a wooden spoon atop the rice to seal.
23
To sauté flesh: In a wok mix in a bit of shortening or shortening, the flesh, just a touch of tomato paste, about a tablespoon of just-picked crushed garlic, table salt & pepper, a teaspoon of cumin.
24
burning up 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
29 mins
29 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
14 minsTotal Time
29 minsMaster Chef
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