The joy of Eid al-Adha isn’t complete without this delicious dish that brings family together. Learn how to prepare the authentic Egyptian Fatta with meat, complete with ingredients and steps.
Ingredients:
For the toasted bread:
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Arabic bread (Baladi): 2 loaves
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Ghee (clarified butter): 2 tablespoons
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Salt: a pinch
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Black pepper: a pinch
For the tomato, garlic, and vinegar sauce:
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Garlic: 4 cloves (minced)
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Ghee: 2 tablespoons
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White vinegar: ½ cup
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Tomato juice: 1 cup
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Tomato paste: 2 tablespoons
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Ground cumin: ½ teaspoon
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Salt and black pepper: to taste
For the meat and rice:
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Lamb meat: 1 kg (cut and boiled)
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Egyptian rice: 2 cups
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Hot meat broth: 2 cups
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Ghee: 2 tablespoons
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Salt: a pinch
Instructions:
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Wash the rice well and drain.
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In a pot over medium heat, heat the ghee, add the rice, and stir for 1 minute. Add salt and hot meat broth.
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Let the rice boil, then reduce heat, cover, and cook for 15-20 minutes or until all the liquid is absorbed and the rice is fully cooked.
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Cut the Baladi bread into small cubes.
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In a large pan over medium heat, heat the ghee, add the bread cubes, and stir until they are toasted, golden, and crispy. Sprinkle with a little salt and black pepper. Remove from heat and set aside.
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In the same pan, heat the ghee, add the minced garlic, and sauté until golden and fragrant. Carefully add the white vinegar and let it boil for a few seconds to mellow its sharpness.
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Add the tomato juice, tomato paste, and cumin. Season with salt and black pepper. Let the sauce simmer over low heat for 10-15 minutes until it thickens slightly.
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Warm the boiled lamb pieces in the remaining meat broth.
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In a large deep serving dish, place a layer of white rice at the bottom.
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Spread a layer of toasted bread over the rice and drizzle the bread with some meat broth to soften it slightly.
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Add a layer of the tomato, garlic, and vinegar sauce on top.
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Repeat the layers (rice, toasted bread soaked in broth, tomato sauce).
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Garnish the top with the boiled or fried lamb pieces. Serve hot.
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