Entree: Egypt – Alexandria & Mediterranean – فتّة ➤ Fattah (Layered rice and bread with meat and garlic–vinegar sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) boneless beef chuck or brisket, cut into large chunks
- 1 large onion, halved — about 8 oz (225 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns
- 6 cups (1.4 L) water or beef broth (for cooking meat and rice)
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) vegetable oil or ghee
- 4 pita breads (6–7 in / 15–18 cm rounds), torn into pieces
- 1/4 cup (60 ml) vinegar (white or red wine vinegar)
- 6 cloves garlic, minced for sauce
- 1/2 tsp (2.5 g) salt (for garlic sauce), plus more to taste
- 1/4 cup (60 ml) hot vegetable oil for tempering the garlic sauce (or 2 tbsp / 30 ml)
- 1 can (6 oz / 170 g) tomato paste
- 1 1/2 cups (360 ml) reserved meat broth
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground allspice
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 1/4 cup (30 g) toasted slivered almonds or pine nuts (optional)

Instructions

1. Place beef chunks, halved onion, smashed garlic, bay leaf and peppercorns in a large pot; cover with 6 cups (1.4 L) water or broth. Bring to a boil, skim foam, reduce to a simmer and cook until beef is tender, about 1.5–2 hours. Remove meat, strain and reserve 1 1/2 cups (360 ml) of the cooking broth for the tomato sauce and rice; shred or cut meat into bite-size pieces.
2. While the meat cooks, heat 2 tbsp (30 ml) oil in a skillet over medium-high heat. Fry torn pita pieces until crisp and golden; drain on paper towels and set aside.
3. Rinse rice and cook: in a medium pot, heat 1 tbsp (15 ml) oil, add rice and stir for 1 minute. Add 1 1/2 cups (360 ml) reserved broth (or water plus a little salt), bring to a boil, reduce heat, cover and simmer until rice is tender and liquid absorbed, about 15–18 minutes. Fluff with fork.
4. Make the tomato sauce: heat 1 tbsp (15 ml) oil in a saucepan, add tomato paste and toast 1–2 minutes, then add the reserved meat broth (about 1 1/2 cups / 360 ml), cumin, cinnamon, allspice, salt and pepper. Simmer 8–10 minutes to a saucy consistency. Add shredded meat and warm through; adjust seasoning.
5. Prepare the garlic–vinegar dressing: crush or finely mince 6 garlic cloves with 1/2 tsp (2.5 g) salt into a paste. In a small heatproof bowl, mix garlic paste with 1/4 cup (60 ml) vinegar. Heat 1/4 cup (60 ml) oil until very hot and carefully pour over the garlic–vinegar mixture to mellow and bloom the flavor. Taste and adjust salt or vinegar.
6. To assemble: arrange a layer of crispy pita pieces on a large shallow serving platter. Spoon the hot rice evenly over the bread layer. Pour the tomato-meat mixture over the rice so it soaks into the bread and rice. Drizzle the garlic–vinegar dressing over the top (use less or more to taste).
7. Garnish with chopped parsley and toasted almonds or pine nuts if using. Serve immediately while the bread is still slightly crunchy and the sauces are hot.