Fattah bil Khall — Print Recipe

A layered Egyptian dish of crispy fried bread soaked in tangy vinegar-garlic sauce, topped with seasoned rice and braised beef, traditionally served during Eid al-Adha celebrations.

Ingredients

500g beef chuck, cubed
2 cups Egyptian rice
4 rounds baladi bread, torn and fried
1 head garlic, minced
1/2 cup white vinegar
2 cups beef broth
3 tbsp ghee
1 tbsp tomato paste
1 tsp cumin
1/2 tsp coriander
Salt and pepper to taste

Instructions

1 Boil the beef chuck in salted water with a bay leaf and whole onion for about 90 minutes until tender, reserving the broth for later use.
2 Cook the Egyptian rice in 2 cups of the reserved beef broth with a tablespoon of ghee until fluffy and fully absorbed, about 20 minutes.
3 Tear the baladi bread into pieces and deep-fry in hot oil until golden and crispy, then arrange as a base layer in a deep serving dish.
4 Prepare the garlic-vinegar sauce by sauteing minced garlic in ghee until golden, then adding vinegar, tomato paste, cumin, and coriander, simmering for 5 minutes.
5 Layer the fried bread with the vinegar-garlic sauce, top with the cooked rice, and arrange the tender beef pieces on top, garnishing with toasted nuts.

Did You Know?

Fattah bil Khall dates back to the Fatimid dynasty and was historically prepared as a communal feast dish to celebrate the end of Ramadan.