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

Ingredients

(Servings: 10)

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)

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

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

1 teaspoon garlic powder

1/2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon sumac (optional)

Kosher salt and fresh ground black pepper

2 tablespoons (30ml) ghee (see note)

8 medium cloves garlic (26g), minced (about 2 tablespoons)

3 tablespoons (45ml) distilled white vinegar

1 cup (237ml) meat broth (recipe above)

Kosher salt and freshly ground pepper to taste

1/2 cup (118ml) garlic-vinegar sauce (recipe above)

2 tablespoons (30ml) tomato paste

Kosher salt and freshly ground pepper

1 tablespoon ghee (see note)

1/4 cup toasted nuts, such as almonds, pine nuts, walnuts, or cashews

Egyptian Fatta

Ingredients

For The Meat And Broth

For The Rice

For The Toasted Pita

For The Garlic-vinegar Sauce

For The Tomato Sauce

To Assemble

Steps

Nutrition Facts

Comments

Egyptian Fatta

Ingredients

For The Meat And Broth

For The Rice

For The Toasted Pita

For The Garlic-vinegar Sauce

For The Tomato Sauce

To Assemble

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts