Entree: Egypt – Central Culinary Region – فتّة ➤ Fattah (Layered dish of rice and toasted flatbread topped with vinegared tomato gravy and braised beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef chuck or shank, cut into large chunks
- 2 cups (370 g) long-grain rice, rinsed until water runs clear
- 6 pita breads, torn into rough pieces
- 4 cups (960 ml) water or beef broth, divided
- 2 cups (480 ml) crushed tomatoes
- 4 tbsp (60 ml) white vinegar
- 6 garlic cloves, minced
- 3 tbsp (45 ml) olive oil, divided
- 3 tbsp (45 g) butter or ghee
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (35 g) toasted slivered almonds or pine nuts
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 cup (120 g) plain yogurt mixed with 1 small crushed garlic clove (optional, for serving)

Instructions

1. In a large pot combine beef chunks, 1 sliced onion, 2 cups (480 ml) water or broth, 1 tsp (6 g) salt, and a few grindings of black pepper. Bring to a simmer, cover, and braise on low until very tender, about 1.5–2 hours. Reserve the braising liquid.
2. When beef is tender, remove meat and strain 3 cups (720 ml) of the braising liquid (add water if short); shred or cut the beef into bite-sized pieces and set aside.
3. In a skillet heat 2 tbsp (30 ml) olive oil and 3 tbsp (45 g) butter. Fry torn pita pieces, turning, until golden and crisp; transfer to a plate lined with paper towel and season lightly with salt.
4. In a saucepan heat 1 tbsp (15 ml) olive oil over medium heat, add remaining sliced onion and cook until soft and golden. Add minced garlic and cook 1 minute. Stir in crushed tomatoes, 4 tbsp (60 ml) vinegar, 1 tsp (5 g) ground cumin, and 1/2 tsp (2 g) salt; simmer until slightly thickened, about 8–10 minutes. Adjust vinegar to taste for brightness.
5. Cook rinsed rice with 2 cups (480 ml) of the reserved braising liquid (or broth) and a pinch of salt: bring to a boil, reduce heat, cover, and simmer until tender, about 15–18 minutes. Fluff with a fork.
6. To assemble, spread fried pita pieces on the bottom of a wide serving dish. Spoon the cooked rice over the bread in an even layer.
7. Arrange shredded braised beef over the rice. Spoon the warm tomato-vinegar sauce over the meat and rice so some soaks into the bread; pour a little reserved braising liquid if desired for extra moisture.
8. Scatter toasted nuts and chopped parsley over the top. Serve immediately with optional garlic yogurt on the side for guests to drizzle.