Beef
Traditional Egyptian Fatteh Recipe
This version of Traditional Egyptian Fatteh Recipe is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
9 Min Prep
🔥
39 Min Cook
🍽️
5 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 pot, 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 pot, a little more shortening, seasoning, 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 shallot quartered, seasoning & pepper, 1 cube of chicken bouillon and liquid to wrap flesh.
8
Bring to a heat to boiling point, turn down to stew, wrap and fiery 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 bouillon 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 liquid and seasoning to taste.
14
Bring to a heat to boiling point, wrap and turn down to stew, fiery up until succulent.
15
Test the rice tenderness after about 35 moments.
16
Now take some of the bouillon 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
gradually spoon remainder of bouillon onto rice, looking at glass dish sides to see level of bouillon, 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 pot, mix in a little fat or shortening, crushed tomato, a half teaspoon of tomato paste, seasoning & pepper, 2 cloves of just-picked crushed garlic and cumin.
20
mix in also approximately 3 tablespoons of acidic solution, swirl around this until you smell aroma and it is a bit velvety.
21
It should be a bit thick, not watery, but if too thick you can mix in a bit of liquid.
22
Spread with a wooden spoon atop the rice to wrap.
23
To sauté flesh: In a pot mix in a bit of shortening or fat, the flesh, just a touch of tomato paste, about a tablespoon of just-picked crushed garlic, seasoning & pepper, a teaspoon of cumin.
24
fiery 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
48 mins
48 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
39 minsTotal Time
48 minsMaster Chef
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