A magnificent layered dish of crispy toasted bread, seasoned rice, tender braised beef, and a tangy vinegar-garlic tomato sauce. This celebratory Egyptian dish is the centerpiece of Eid al-Adha feasts.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Simmer beef cubes in water with bay leaf, cinnamon stick, and salt for ninety minutes until very tender. Reserve the rich broth and set the meat aside.
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2
Cook the rinsed rice in beef broth with a tablespoon of ghee until fluffy and each grain is separate. The broth infuses the rice with deep savory flavor.
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3
Toast or bake the baladi bread pieces until completely crispy and golden. Briefly dip the toasted bread in warm broth to soften slightly without making soggy.
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4
Make the sauce by sauteing garlic in ghee until golden, adding crushed tomatoes, vinegar, and cumin. Simmer for ten minutes until thick and tangy.
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5
Layer the soaked bread on the bottom of a deep serving dish, then cover with the seasoned rice, and arrange the tender braised beef pieces on top.
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6
Pour the hot tangy garlic-tomato-vinegar sauce generously over the entire assembled dish. Serve immediately while all the layers are hot and aromatic.
Did You Know?
Fattah dates back to the Fatimid Caliphate, when it was distributed to the public during Eid celebrations as a symbol of generosity and communal joy.
Chef's Notes
Equipment Tips
- large stock pot
- baking sheet
- deep serving dish
- saucepan
The Story Behind Fattah
Fattah is Egypt's most important celebratory dish, deeply tied to Eid al-Adha and other major occasions. The dish traces its origins to the Fatimid dynasty, when elaborate layered rice and meat dishes were prepared for public feasts. The tangy vinegar-garlic sauce is uniquely Egyptian and distinguishes fattah from similar layered dishes across the Arab world.
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