Name: Egyptian Fatteh Step By Step
Prep time: 12 min
Cook time: 19 min
Total time: 31 min
Yield: 6 servings
Cuisine: Egyptian
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

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

To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces.

In a frying skillet, empty in about a 1/4 stick of shortening, empty in bread pieces and skillet-fry until golden brown and crisp.

Put these pieces in a glass baking dish, preferably a square sized dish.

Set aside.

Then empty in to same skillet, 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 empty in fried bread pieces to this mixture, swirl around to coat bread and put back into glass baking dish.

Set aside.

To prepare protein: put some shortening in a pot, swirl around skillet-fry protein until brown, empty in 1 bulb produce quartered, table salt & pepper, 1 cube of chicken bouillon and moisture to put a lid on protein.

Bring to a heat to boiling point, turn down to stew, put a lid on and prepare until succulent, approximately 2 hours.

After protein has cooled, take out chunks of protein and put in a mixing bowl, set aside.

Reserve chowder from the protein separately.

To prepare the rice: Put some shortening into a pot, empty in shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden.

Then empty in two cups of rice, swirl around a little bit until some of the rice turns an opaque white.

empty in 2-1/4 cups of moisture and table salt to puckerish profile.

Bring to a heat to boiling point, put a lid on and turn down to stew, prepare until succulent.

Test the rice tenderness after about 35 mins.

Now take some of the chowder from protein and empty in to the top of the bread pieces in baking dish to saturate.empty in cooked rice on top of bread pieces.

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.

Now you’re ready to make the gravy and skillet-fry the protein to put on top.

To prepare red gravy: In a skillet, empty in a little fat or shortening, crushed tomato, a half teaspoon of tomato paste, table salt & pepper, 2 cloves of just-picked crushed garlic and cumin.

empty in also approximately 3 tablespoons of acetic liquid, swirl around this until you smell aroma and it is a bit creamy.

It should be a bit thick, not watery, but if too thick you can empty in a bit of moisture.

Spread with a wooden spoon atop the rice to put a lid on.

To skillet-fry protein: In a skillet empty in a bit of shortening or fat, the protein, just a touch of tomato paste, about a tablespoon of just-picked crushed garlic, table salt & pepper, a teaspoon of cumin.

prepare until protein is golden fried.

Spoon this atop the rice and dish up.

Enjoy!.

Egyptian Fatteh Step By Step

12 Min Prep

19 Min Cook

6 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Egyptian Fatteh Step By Step

12 Min Prep

19 Min Cook

6 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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