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Egyptian Fatta

Name: Egyptian Fatta
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 10
Ingredients: For the Meat and Broth:; 2 1/4 pounds (1kg) boneless beef chuck, trimmed and cut into 1-inch cubes; Kosher salt; 2 tablespoons (30ml) ghee (see note); 3 bay leaves; 5 green cardamom pods, lightly crushed; 2 mastic resins, whole (optional; see note); 10 whole black peppercorns; 5 allspice berries; One 3-inch cinnamon stick; 1 medium yellow onion (8 ounces, 225g), unpeeled, halved lengthwise keeping root intact; 5 medium cloves garlic, unpeeled; 6 cups (1.4L) hot water, plus more if needed; 15-20 parsley stalks (about 1.4 ounces; 40g); 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon sweet paprika; 1/2 teaspoon cayenne (optional); 1 beef bouillon cube (optional; see note); For the Rice:; 2 tablespoons (30ml) ghee (see note); 2 bay leaves; 2 green cardamom pods; 1 mastic resin (optional; see note); 2 cups uncooked basmati rice (12.7 ounces; 360g), soaked for 30 minutes in room-temperature water, then drained and rinsed; 3 cups (710ml) warm meat broth (recipe above); Kosher salt and freshly ground black pepper; For the Toasted Pita:; 4 pita (roughly 17 ounces; 480g in total), cut in 1-inch squares (about 7 cups); 1/4 cup (60ml) extra-virgin olive oil or canola oil, plus more as needed

Prep 20m

Cook 3h 10m

Total 3h 30m

This Egyptian Fatta recipe is a rich and flavorful dish featuring tender beef, fragrant rice, toasted pita, and savory sauces. The meat is simmered in a blend of aromatic spices, while the rice is cooked in a warm, meaty broth. The dish is topped with toasted nuts for added texture and flavor.

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