Egyptian fatteh — layers of crisp fried pita, fragrant rice and slow-cooked beef, soaked in savoury broth and topped with a garlicky tomato-vinegar sauce.
Egyptian fatteh is a glorious layered dish of crisp fried bread, fluffy rice and tender slow-cooked beef, all bound together with a garlicky tomato-vinegar sauce. It's a celebration centrepiece built in stages, each layer soaking up the rich beef broth. Hearty and deeply savoury, it's the kind of meal that brings everyone to the table.
Prep 30 min
Cook 150 min
Total 180 min
Hard
- 1lb Beef
- 1 Onion
- 1 Chicken Stock Cube
- 2 Tomatoes
- 4 Garlic Clove
- 1 tbs Tomato Puree
- 2 cups Rice
- 1/4 cup Noodles
- 1/4 cup Butter
- 2 cups Olive Oil
- 1 Pita Bread
- 1 tbs Cumin
- 3 tbs White Wine Vinegar
- To taste Salt
- To taste Pepper
Video
Preparation
- For the bread base, tear the pita into bite-sized pieces and fry in about ¼ stick of butter until golden and crisp, then put in a glass baking dish and set aside. Add a little more butter to the same pan with salt, 2 crushed garlic cloves and a teaspoon of cumin, stir until fragrant, then return the fried bread, stir to coat, and put back in the dish.
- For the meat, melt some butter in a pot, stir-fry the beef until browned, then add 1 quartered onion, salt and pepper, the chicken stock cube and water to cover. Bring to the boil, then simmer, covered, until tender, about 2 hours. Once cooled, lift out the meat chunks into a bowl and reserve the broth separately.
- For the rice, melt some butter in a pot, add a handful of fideo noodles, and stir until golden. Add the 2 cups of rice and stir until some grains turn opaque white, then add 2¼ cups water and salt. Bring to the boil, cover, and simmer until tender, testing after about 35 minutes.
- Spoon some of the reserved broth over the bread in the dish to saturate it, then add the cooked rice on top. Slowly spoon over more broth until it reaches just to the top of the rice.
- For the red sauce, heat a little oil or butter in a pan with the crushed tomatoes, ½ tsp tomato paste, salt, pepper, 2 crushed garlic cloves, cumin and about 3 tablespoons vinegar. Stir until fragrant and slightly thickened, adding a little water if too thick, then spread over the rice.
- To finish, fry the reserved meat in a little butter or oil with a touch of tomato paste, a tablespoon of crushed garlic, salt, pepper and a teaspoon of cumin until golden, then spoon over the top and serve.
Tips from the ZestyPlate Kitchen
- Toast the torn pita in butter until properly crisp; it needs to hold up under the broth without turning to mush instantly.
- Don't rush the beef — a low, slow simmer for a couple of hours is what makes it fall-apart tender.
- Spoon the warm broth over the bread and rice gradually, letting each layer drink it in before adding more.
- The sharp garlic-vinegar tomato sauce is essential — it cuts the richness, so be generous with it.
Frequently Asked Questions
Yes — lamb is traditional and excellent here, and chicken makes a lighter version. Adjust the simmering time to suit the cut.
Classic pita or any flatbread. Day-old bread fries up especially crisp, so it's a great way to use it up.
Its sharp, garlicky tang balances the richness of the broth-soaked bread and rice. It's the signature flavour of fatteh.
Yes — cook the beef and broth a day ahead, then assemble and warm everything through just before serving so the bread keeps some texture.
