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Fattah – Egyptian rice, bread and meat
Dinner

Fattah – Egyptian rice, bread and meat

An Egyptian celebration dish with toasted bread, rice and meat in a light tomato and garlic sauce. The bread adds crunch, the rice softness, and the sauce brings it all together. A classic for weekends or guests.

TraditionalWeekendComfort foodCelebrationDinnerEgyptian
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Rate:
70 min total
4 servings
Easy

Ingredients

servings
Units
  • 3 stk pita bread or flatbread
  • 4 tbsp olive oil
  • 1¼ cup basmati rice
  • 2½ cup water
  • 1.3 lb diced lamb or beef
  • 1 stk onion
  • 6 fed garlic
  • 2 tbsp tomato paste
  • 14.1 oz chopped tomatoes
  • 2 tbsp vinegar
  • 1 tsp ground cumin
  • 2 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp fresh parsley

Instructions

  1. 1

    Toast the bread

    1. Cut the pita bread into squares.
    2. Toss it with 2 tbsp oil and bake at 200°C / 400°F for 10–12 minutes until golden and crisp.
    15 min
    200°C
    OvenBakingSheetKnife
  2. 2

    Cook the rice

    1. Rinse the rice until the water runs clear.
    2. Cook it in salted water according to the package directions until tender.
    3. Drain and keep the rice warm.
    20 min
    PotSieve
  3. 3

    Brown the meat

    1. Chop the onion.
    2. Heat 2 tbsp oil in a pot and brown the meat in batches.
    3. Add the onion and cook until soft.
    15 min
    PotKnifeCutting Board
  4. 4

    Make the sauce

    1. Finely chop the garlic.
    2. Add the tomato paste, chopped tomatoes, vinegar, cumin, salt and pepper.
    3. Simmer for 15–20 minutes until the meat is tender and the sauce tastes rounded.
    4. Stir in the garlic for the final 2–3 minutes so it does not burn.
    20 min
    PotSpoon
  5. 5

    Assemble the dish

    1. Place the toasted bread in the bottom of a serving dish.
    2. Spread the rice on top.
    3. Spoon the meat and sauce over the rice.
    4. Scatter with parsley and serve at once while the bread still has some crunch.
    5 min
    ServingDish

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Details

Nutrition

Calories

680kcal

Protein

38g

Fat

28g

Carbs

68g

Serving Size

450g

Dietary

Allergens

Gluten

Serving

Suggestions

  • • Serve warm in a deep dish so the layers remain visible.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Cucumber salad.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the rice, meat and bread separately in the fridge. Assemble only when serving.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze only the meat and sauce. Bread and rice do not freeze well together.

Reheating

  • • Pot: Heat the meat and sauce in a pot. Reheat the rice separately. Briefly toast the bread again in the oven. (Medium heat)

Tips

Preparation

  • • Toast the bread while the meat simmers so it does not sit and soften too early.

Cooking

  • • Cook the garlic only briefly in the sauce or it will turn bitter.

Serving

  • • Assemble the dish just before eating. The bread loses its crunch if it sits too long in the sauce.

Variations

Flavor

  • Add a touch of chili to the sauce if you want some heat.
  • Add a little more vinegar if the sauce should be sharper.
  • Boneless chicken thighs also work in place of lamb or beef.

Method

  • Brown the meat in two batches if the pot is small. This gives it a better crust.

Toppings

  • Serve with a simple yogurt sauce on the side.

Author

C

Camilla

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Author

C

Camilla