Fatta

Name: Fatta
Cook time: 130 min
Total time: 130 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 0.2 KG Beef Shank; 0.166667 large Onion; 0.333333 Bay Leaf; 0.666667 Cardamom Pods; 1 Black Peppercorns; 0.333333 TSP Salt; 0.333333 L Water; 63.3333 G Egyptian Short-Grain Rice; 0.333333 TBSP Ghee; 0.0833333 TSP Salt; 125 ML Beef Broth; 0.666667 large Arabic Pita Bread; 0.583333 TBSP Ghee; 20 ML Beef Broth; 1.33333 Garlic Clove; 0.333333 TBSP Ghee; 10 ML White Vinegar; 0.0833333 TSP Ground Cumin; 0.166667 TBSP Ghee; 0.333333 Garlic Clove; 41.6667 G Tomato Passata; 20 ML Beef Broth; 0.0416667 TSP Sugar; 0.166667 pinch Salt; 0 free Salt; 0 free Pepper (Black)

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 garlic-vinegar drizzl... Show more

3.8

•⏳2h•👨‍🍳Medium

high protein

low sugar

comfort food

holiday/special occasion

middle eastern

mediterranean

main/dinner

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.