Fatta with Beef
A traditional Egyptian festive dish, Fatta features layers of toasted bread, fluffy rice, and tender beef, all brought together with a tangy garlic-vinegar sauce. It's a celebratory meal often prepared for Eid al-Adha.
🧂 Ingredients
- 1.5 kg Beef shank or bone-in beef cuts (like oxtail or short ribs)(Choose cuts with good marbling for tenderness and flavor.)
- 5 rounds Egyptian flatbread (Aish Baladi) or pita bread(Stale bread works best for crisping.)
- 500 g Medium-grain rice(Egyptian rice is preferred, but any medium-grain white rice will work.)
- 12 cloves Garlic(Peeled and finely minced.)
- 5 tbsp White vinegar(Adjust to your preferred tanginess.)
- 3 tbsp Ghee or unsalted butter(For toasting bread and sautéing garlic.)
- as needed Water(For boiling beef and cooking rice.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the Beef Broth: Place the beef shank in a large pot. Cover generously with cold water (about 2-3 inches above the meat). Add a pinch of salt and a few black peppercorns if desired. Bring to a rolling boil over high heat, then immediately reduce heat to low, cover, and simmer gently for at least 2 to 2.5 hours, or until the beef is exceptionally tender and easily pulls away from the bone. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. Once tender, remove the beef from the broth and set aside. Strain the broth through a fine-mesh sieve into a clean pot or bowl and reserve it for cooking the rice and for the sauce. You should have about 1.5 to 2 liters of rich broth.
⏱️ 2 hours 30 minutes - 2
Cook the Rice: Rinse the rice under cold running water until the water runs clear. In a medium saucepan, combine 2 cups of the reserved beef broth with the rinsed rice. Add salt to taste. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for about 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Let it rest, covered, for 5 minutes off the heat.
⏱️ 20 minutes - 3
Prepare the Bread: While the beef is cooking or rice is resting, cut the Egyptian bread rounds into bite-sized pieces (about 1-inch squares). In a large skillet, melt the ghee or butter over medium heat. Add the bread pieces and toast them, stirring frequently, until they are golden brown and crispy. This should take about 10-15 minutes. Be careful not to burn them. Remove from skillet and set aside.
⏱️ 15 minutes - 4
Make the Garlic-Vinegar Sauce: In the same skillet used for the bread (or a clean one), add a tablespoon of ghee or butter if needed. Add the minced garlic and sauté over medium-low heat for about 1-2 minutes until fragrant, being careful not to brown or burn the garlic. Stir in the vinegar and about 1 cup of the reserved beef broth. Bring to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld. Season with salt and pepper to taste. Some prefer to add a pinch of cumin to this sauce.
⏱️ 5 minutes - 5
Assemble the Fatta: In a large, shallow serving dish, spread the toasted bread pieces evenly across the bottom. Spoon the cooked rice over the bread layer. Arrange the tender beef pieces on top of the rice. Finally, ladle the warm garlic-vinegar sauce generously over the entire dish, ensuring all layers are moistened.
⏱️ 10 minutes - 6
Serve: Serve the Fatta immediately while hot. The layers will soften slightly as they absorb the sauce, creating a rich and comforting texture.
⏱️ N/A
💡 Pro Tips
- ✓Fatta is a quintessential dish for Eid al-Adha celebrations in Egypt, symbolizing abundance and togetherness.
- ✓Ensure the beef is cooked until it is fall-apart tender for the best texture.
- ✓The garlic-vinegar sauce is crucial for the characteristic tangy flavor of Fatta. Adjust the vinegar to your preference.
- ✓For a richer flavor, you can add a tablespoon of tomato paste to the beef broth during the last hour of cooking.
- ✓Some families add a layer of fried onions or toasted nuts (like pine nuts or almonds) as a garnish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use lamb shanks or lamb shoulder instead of beef for a different flavor profile.
- Increase the amount of bread or rice according to personal preference.
- Add a layer of cooked chickpeas for extra texture and protein.