Egyptian Fatteh

A luxurious Middle Eastern dish featuring tender meat, crispy bread, and fragrant rice, generously drizzled with a savory tomato sauce. A true celebration of flavor on a single plate!

Ingredients

• 454 g Beef
• 1 pcs Onion
• 1 pcs Chicken bouillon cube
• 2 pcs Fresh tomatoes
• 4 clove Garlic
• 1 tbsp Tomato paste
• 2 cup Rice
• 0.25 cup Vermicelli (fideo)
• 0.25 cup Butter
• 2 cup Olive oil
• 1 pcs Pita
• 1 tbsp Cumin
• 3 tbsp White wine vinegar
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the bread base. Tear the pita into bite-sized pieces. In a skillet, melt butter, add the bread pieces, and fry, stirring frequently, until golden brown and crispy. Transfer to a square glass baking dish and set aside.
2. In the same skillet, melt additional butter, add salt, 2 minced garlic cloves, and about one teaspoon of cumin. Stir until the aroma of the spices is released. Add the fried bread pieces, toss well to coat them in the spiced mixture, and return to the baking dish.
3. Prepare the meat. In a pot, melt butter and brown the meat on all sides. Add a quarter of the diced onion, salt, pepper, and the chicken bouillon cube. Cover the meat completely with water. Bring to a boil, then reduce heat, cover with a lid, and simmer for about 2 hours until the meat becomes very tender.
4. Once the meat has cooled, transfer the pieces to a separate bowl. Strain the broth in which the meat was cooked and set aside separately—you will need it later.
5. Prepare the rice. In a pot, melt butter, add the vermicelli (approximately a handful) and fry with constant stirring until it turns a deep golden color but does not burn. Add 2 cups of rice, stir until some of the grains turn matte white. Pour in 2¼ cups of water and season with salt to taste. Bring to a boil, cover with a lid, reduce heat, and simmer for about 35 minutes until the rice becomes tender.
6. Assemble the layers: generously pour the meat broth over the bread pieces in the dish so they are well soaked. On top, arrange the cooked rice in an even layer. Slowly pour in the remaining broth, watching the level through the sides of the glass dish—the liquid should reach approximately to the top of the rice. Don't worry if the level is not perfect.
7. Prepare the red sauce. In a skillet with a small amount of oil or butter, combine the tomatoes (crushed by hand or pressed), half a teaspoon of tomato paste, salt, pepper, 2 minced garlic cloves, and cumin. Add 3 tablespoons of white vinegar and stir over heat until you smell the aroma and the sauce thickens slightly. The consistency should be thick but not watery; if it thickens too much, add a little water. Distribute the sauce evenly over the rice surface with a wooden spoon.
8. Final searing of the meat. In a skillet with a small amount of oil, place the prepared meat, add a small piece of tomato paste, approximately one tablespoon of minced fresh garlic, salt, pepper, and one teaspoon of cumin. Fry over medium heat until the meat acquires a golden crust and is heated through.
9. Transfer the seared meat on top of the sauce in the dish and serve. Enjoy your meal!