Egyptian food; Fattah

One of our favorite Egyptian food recipes in this Egyptian fattah. Spiced boiled lamb/beef served over a bed of rice and toasted pita bread then served with garlicky warm tomato sauce. A feast in your mouth.

This is a traditional Egyptian food to celebrate any occasion, especially in Eidul Adha when lamb recipes are in full swing like these lamb chops. Fattah is also served at weddings, gatherings, Ramadan and celebrating a new baby. Fatteh is very popular in the middle east with different names and ingredients like chicken shawarma fatteh or this eggplant fatteh.

Fattah Ingredients

For fattah we are going to need three sets of ingredients, meat boiling ingredients, ingredients to make rice and a third set for the sauces.

For poaching or boiling the meat we will need:

• Beef/lamb: usually this is done with tough cuts like shank, brisket, neck, round or chuck cuts.
• Vegetables to give the broth a fantastic flavor. We will need onion, garlic, carrots, tomato, and celery.
• Sugar: do not freak out, this will not make your broth sweet. It is added in a small amount to help with tenderizing the meat.
• Cardamom, bay leaves, salt, and pepper are my favorite spices for the broth.
• Mastic gum: we are going to need 3-4 little drops of mastic gum. In the middle east, we are very much used to using mastic gum in cooking especially when boiling meat. It gives the broth a delicate aroma and color as well. Do not be tempted to use too much mastic as it can make the broth bitter.
• Butter: or oil or ghee to melt the mastic in and to help with browning the meat.

• Rice: use short grain rice as this is the traditional Egyptian rice used in most Egyptian food recipes. Here I've used Jasmine rice simply because this is what I had. I do not recommend using Basmati or long grain rice.
• Salt for the rice.
• Butter or ghee along with oil, we will need to roast the rice a little bit before adding the cooking liquids. You do not want the rice to change color we just want to make sure that all rice is well coated with butter and oil.
• Water or broth as the cooking liquid.

For the sauces, we have two kids of sauces here one is called red sauce made with tomato and the other is called white sauce for soaking the bread and rice.

• Butter or ghee and oil as the cooking fats.
• Garlic and vinegar are the main flavoring agents here in both sauces, and this is what really makes fattah, tastes like fattah and not just rice bread and meat.
• Tomato sauce and paste for the red sauce that we are going to make.
• Broth, we will use about 3 cups of the broth we will get from broiling the meat.
• Salt and pepper and the 7-spice blend for spicing up the sauces. If you do not have the 7-spice blend, it is ok you can add some allspice or skip it altogether.
• Pita bread, it is better to use thick and chewy pitas bread. Homemade pita bread works great.

How to make Egyptian fattah

1. In a deep pot melt butter or ghee over medium-high heat, add mastic, and stir until mastic pieces are melted.
2. Add meat cubes and brown all over.
3. Add the bay leaves, sugar, black pepper and cardamom, stir to combine.
4. Add onion, garlic, tomato, celery, and carrots. Mix everything well together. Pour in hot boiling water to cover. Remove any foam rising at the surface. Bring the pot to a boil, reduce heat. Cover the pot loosely and let simmer until done. Add salt in the last 5 minutes of cooking. Strain broth and take the meat out with a slotted spoon and cover with plastic wrap as we will need them later.

1. In a pot over medium-high, add butter and oil.
2. Wait for the butter to melt then add the rice. Stir the rice for 2-3 minutes until it is all covered with the butter and oil mixture.
3. Pour in water or broth, season with salt, and bring to a boil. Reduce heat, cover and let it cook for 13-15 minutes.
4. Meanwhile, cut the pita bread into 1-inch squares, arrange in a baking sheet, and toast in a350F oven until edges are crispy and lightly browned.

1. In a saucepan over medium heat, melt butter and olive oil.
2. Add garlic and stir for 30 seconds to 1 minute until the garlic is fragrant and lightly browned.
3. Add the vinegar and let the mixture cook for 3-4 minutes. Reduce heat. Remove about half the garlic-vinegar mixture on a small bowl and set aside.
4. Increase heat to medium again, pour tomato sauce, 7-spice blend, salt & pepper, and mix. Add the tomato paste and pour in one cup of broth. Bring to a boil, reduce heat and simmer for 10 minutes to thicken.
5. Make the white sauce by bringing two cups of broth to a boil in a saucepan. Add the garlic-vinegar mixture that we scooped out earlier. Season with salt and pepper then turn heat off.
6. In a skillet over medium-high heat melt one tablespoon unsalted butter and add one tablespoon olive oil and brown the meat cubes from all sides. Cover the pan while browning the meat cubes so they do not get too dry.

To assemble fattah: this is the traditional way to do it. Please check out the recipe card below for more options.

1. Place the toasted pita on the platter then drizzle with about 1 cup of the white sauce.
2. Add the rice and level.
3. Arrange the meat pieces on top or around the platter.
4. Drizzle some tomato sauce on top. Pour the remaining white sauce and tomato sauce on bowls and serve on the side.

Egyptian fattah

I know you are probably thinking this is a lot of work, another Egyptian food recipe that has lots of steps like koshari. But really it does worth it, the outcome is so rewarding.

Make-ahead tips

You can make everything ahead of time, except for the pita chips. I like to prepare the meat one night, as it is the step that takes a lot of time especially if you do not have an instant pot. You can also let the meat cook throughout the night in your slow cooker, wake up the next day and prepare the rest of your fattah.

I also like making the rice ahead of time and just reheat before serving. Sauce can be made 2 days in advance. The one thing that I really like making it the same day is the toasted pita bread. Everything else can be reheated.

Leftovers:

If you have leftovers, place them in an air-tight container and refrigerate. The bread will not be crispy the next day though, although many people say that fattah bread should be soggy and soft, my family liked it crispy. So to avoid that I take out the bread from any leftovers and place them separately on another container. When ready to use I reheat them in the oven to retain dome of the crunch.

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Egyptian Fattah

A traditional Egyptian dish to celebrate almost any occasion. A center piece of layered toasted pita chips, rice and meat cubes with an amazingly garlicky sauce on top.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Egyptian, Middle East

Prep Time: 30 minutes

Cook Time: 3 hours

Servings: 6

Calories: 674kcal

Author: Amira

Ingredients

For the meat:

• ▢ 1 Tablespoon ghee/unsalted butter.
• ▢ 2-3 mastic pieces.
• ▢ 2 pounds beef/lamb cut into 2-inch squares. See notes below for best cuts.
• ▢ 2 bay leaves.
• ▢ 1/4 teaspoon ground cardamom.
• ▢ 1/4 teaspoon sugar.
• ▢ 1/2 teaspoon black pepper.
• ▢ 1 medium onion quartered.
• ▢ 1 (100g) Roma tomato quartered.
• ▢ 2 (70g )celery stalks, cubes almost half a cup.
• ▢ 1 garlic clove.
• ▢ 1 large (60g) carrot cut into chunks.
• ▢ Boiling water to cover.
• ▢ 1 teaspoon salt I’ve used pink salt.

For the rice:

• ▢ 1 Tablespoon ghee or unsalted butter.
• ▢ 1 Tablespoon olive oil.
• ▢ 2 cups (400g) short grain or jasmine rice.
• ▢ 2 1/4 cup hot water/beef broth or a mixture.
• ▢ Salt to taste.

For the sauces:

• ▢ 1 Tablespoon ghee/unsalted butter.
• ▢ 1 Tablespoon olive oil.
• ▢ 5 large garlic cloves minced.
• ▢ 1/4 cup white vinegar.
• ▢ 2 cups tomato sauce.
• ▢ 2 Tablespoons tomato paste.
• ▢ 1 teaspoon 7-spice blend.
• ▢ Salt and pepper to taste.
• ▢ 3 cups beef/lamb broth divided.
• ▢ 6 Pita bread loaves. more or less depending on your liking. cut into 1 inch squares.

Instructions

Boil the meat: Note1

• In a deep pot melt butter or ghee over medium high heat, add mastic and stir until mastic pieces are melted.
• Add meat cubes and brown all over.
• Add the bay leaves, sugar, black pepper and cardamom, stir to combine.
• Add onion, garlic, tomato, celery and carrots. Mix everything well together.
• Pour in hot boiling water to cover. Remove any foam rising at the surface.
• Bring the pot to a boil, reduce heat. Cover the pot loosely and let simmer until done.
• Set aside to cool down a bit, remove vegetables and bay leaves with a slotted spoon. Discard if you wish to or season the vegetables and eat.
• Take the beef cubes out in a plate, cover and set aside.
• Pour the broth through a sieve to strain and set aside as well.

Cook the rice:

• In a pot over medium high, add butter and oil.
• Wait for the butter to melt then add the rice.
• Stir the rice for 2-3 minutes until it is all covered with the butter and oil mixture.
• Pour in water or broth, season with salt and bring to a boil.
• Reduce heat, cover and let it cook for 13-15 minutes.

Toast the bread: Note2

• Preheat oven to 350F.
• Cut the bread into 1 inch squares. Arrange on a baking sheet.
• Place the baking sheet in the center of your oven.
• Bake for 10-12 minutes until edges and bottoms are crisp and golden brown.
• Remove from oven and set aside.

Make the tomato sauce:

• In a saucepan over medium heat, melt butter and olive oil.
• Add garlic and stir for 30 seconds to 1 minute until the garlic is fragrant and lightly browned.
• Add the vinegar and let the mixture cook for 3-4 minutes. Reduce heat.
• Remove about half the garlic on a small bowl and set aside.
• Increase heat to medium again, pour tomato sauce, 7-spice blend, salt & pepper and mix.
• Add the tomato paste and pour in one cup of the broth you have.
• Bring to a boil, reduce heat and simmer for 10 minutes to thicken.

Make the white sauce:

• In another saucepan, pour in the remaining broth and bring to a boil.
• Add the garlic-vinegar mixture that we scooped out earlier.
• Season with salt and pepper then turn heat off.

Brown the meat: (Optional)

• In a skillet over medium high heat melt one tablespoon unsalted butter and add one tablespoon olive oil.
• Add the meat cubes and brown from all sides.
• Cover the pan while browning the meat cubes so they do not get too dry.

Assemble Fattah:

• Place the toasted pita on the platter then drizzle with about 1 cup of the white sauce. Note3
• Add the rice and level then arrange the meat pieces on top or around the platter.
• Drizzle some tomato sauce on top.
• Pour the remaining white sauce and tomato sauce on bowls and serve on the side.

Notes

Note1: If you have an instant pot it will save you some time.

Note2: Some people toss the pita squares in two tablespoons of olive oil before baking. You can also fry them.

Note3: This is the traditional way of serving the Egyptian fatal however, in my little family we prefer the bread less soaked in white sauce to stay crunchy. So I start by placing the bread, cover it with rice then I ladle white sauce over both of them.

Beef/lamb cuts to use: usually fattah is made with tough cuts like shank, brisket, neck, round or chuck meat.

Leftovers: If you have leftovers, place them in an air-tight container and refrigerate. The bread will not be crispy the next day though, although many people say that fattah bread should be soggy and soft, my family liked it crispy. So to avoid that I take out the bread from any leftovers and place them separately on another container. When ready to use I reheat them in the oven to retain dome of the crunch.

Serve fattah with:

A bowl of molokhia is very common to serve with fattah. Serve it with a side of green salad.

Please check the nutrition disclaimer policy.

Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition

Calories: 674kcal | Carbohydrates: 41.9g | Protein: 37.9g | Fat: 25.7g | Saturated Fat: 7.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 9.3g | Sodium: 891.8mg | Potassium: 865mg | Fiber: 2.3g | Sugar: 4.3g | Vitamin A: 12.4IU | Vitamin C: 13.1mg | Calcium: 5.7mg | Iron: 30.3mg

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