Name: Egyptian fattah recipe
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Yield: 6
Cuisine: italian
Ingredients: 60g butter; 500g diced beef, cut into 3cm pieces; 3 dried bay leaves; 4 cardamom pods, bruised; 1 brown onion, halved crossways; 3 small pitta bread, cut into 2cm squares; 75g dried egg vermicelli pasta; 60ml extra virgin olive oil; 300g long-grain rice; 5 garlic cloves, crushed; 2 tsp ground cumin; 400g can tomato puree; 30.00 ml white vinegar; Chopped fresh continental parsley, to serve

by Amira Georgy Last updated on 08/09/2022

This traditional Egyptian dish is a labour of love, but the combination of textures is well worth the effort. The crunchy pita crisps and fluffy rice teamed with the slightly sour tomato sauce and crispy beef equates to a feast for the senses with every mouthful. - Amira Georgy

Ingredients

60g butter
500g diced beef, cut into 3cm pieces
3 dried bay leaves
4 cardamom pods, bruised
1 brown onion, halved crossways
3 small pitta bread, cut into 2cm squares
75g dried egg vermicelli pasta
60ml extra virgin olive oil
300g long-grain rice
5 garlic cloves, crushed
2 tsp ground cumin
400g can tomato puree
1 1/2 tbs white vinegar
Chopped fresh continental parsley, to serve

Method

Step 1

Melt 40g butter in a medium saucepan over medium-high heat. Add beef and cook, stirring occasionally, for 5 minutes or until browned all over. Add bay leaves, cardamom, onion and 1.5L (6 cups) water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 1 hour 30 minutes or until beef is tender. Strain beef mixture over a bowl. Discard onion, bay leaves and cardamom.
Step 2

Meanwhile, preheat oven to 200C/180C fan-forced. Place bread on a baking tray and bake for 10 minutes or until bread is golden and crisp. Cool.
Step 3

Crush vermicelli with your hands to break up. Heat 1 tbs of the oil in a medium saucepan over high heat. Add vermicelli and cook, stirring occasionally, for 2-3 minutes or until pasta is golden. Add rice and cook, stirring, for 1 minute or until well combined. Add 2⅓ cups of the reserved beef stock and bring to a simmer. Reduce heat to low and simmer, covered, for 13-14 minutes or until rice is tender. Stand, covered, for 5 minutes. Fluff rice with a fork.
Step 4

Meanwhile, heat remaining butter and 1 tbs of the remaining oil in a small saucepan over medium-high heat. Add garlic and cumin, and cook, stirring, for 30 seconds or until fragrant. Reserve half the garlic mixture in a small heatproof bowl. Add tomato puree and ½ cup water to pan and bring to a simmer. Simmer, uncovered, over medium-low heat for 10-12 minutes or until thickened slightly. Stir in 3 tsp vinegar. Season.
Step 5

Heat remaining oil in a medium frying pan over medium-high heat. Add beef and cook, turning occasionally, for 5 minutes or until beef is crisp.
Step 6

Add reserved garlic mixture to remaining beef stock (there should be about 1 cup leftover) and reheat in the microwave on high in a microwave-safe jug for 1-2 minutes or until hot. Stir in remaining vinegar.
Step 7

Place half the pitta in a large shallow serving bowl. Top with rice mixture and remaining pita. Pour over ½ cup of the hot beef stock. Top with beef and ½ cup tomato mixture. Sprinkle with parsley. Serve with remaining tomato mixture and remaining beef stock.