Egyptian Faatah Rice Meat with Crispy Bread on Bottom
Indulge in the rich and hearty flavors of Egyptian Faatah Rice Meat with Crispy Bread on Bottom, a beloved Middle Eastern dish that’s perfect for festive gatherings or a comforting family dinner. This layered masterpiece begins with a base of golden, fried pita bread squares drizzled with a tangy garlic and vinegar mixture, offering a delightful crunch. Fluffy short-grain rice is spread over the bread, followed by tender, spiced beef or lamb cubes simmered to perfection with aromatic whole spices like cardamom, bay leaves, and cloves. The dish is crowned with a luscious tomato sauce made with garlic, tomato paste, and warm cumin, tying all the elements together. Serve this showstopping dish piping hot, letting the vibrant layers shine as they meld into an unforgettable harmony of textures and flavors. Perfect for lovers of traditional Egyptian cuisine, this faatah is a must-try recipe that brings authentic tastes to your table.
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Recipe Information
Ingredients
- 2 cups Short-grain rice
- 2.5 cups Water
- 3 tablespoons Ghee or clarified butter
- 2 teaspoons Salt
- 3 pieces Pita bread
- 1 cup Vegetable oil
- 1.5 pounds Beef or lamb cubes
- 1 piece Onion, large, quartered
- 1 tablespoon Whole spices (bay leaf, cardamom pods, black peppercorns, cloves)
- 6 pieces Garlic cloves, minced
- 0.25 cup White vinegar
- 3 tablespoons Tomato paste
- 0.5 cup Tomato purée (optional, for sauce)
- 3 cups Beef broth or cooking liquid
- 1 teaspoon Cumin powder
- 1 teaspoon Black pepper
Instructions
1. Rinse and soak the rice for 15 minutes, then drain.
2. In a medium pot, heat 2 tablespoons of ghee and add the soaked rice. Stir for 2-3 minutes, then add 2.5 cups of water and 1 teaspoon of salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Fluff with a fork and set aside.
3. Cut the pita bread into small squares (1-inch). Heat vegetable oil in a pan and fry the bread until golden and crispy. Drain on a paper towel-lined plate.
4. In a large pot, add the meat cubes, quartered onion, whole spices, and enough water to cover the meat. Bring to a boil and skim any foam that rises. Reduce the heat to medium, cover, and simmer for 1.5 hours or until the meat becomes tender.
5. Once the meat is cooked, remove the meat from the broth and strain the broth. Reserve 3 cups of broth for the sauce.
6. In a small pan, heat 1 tablespoon of ghee and sauté the minced garlic until fragrant and light golden. Add the vinegar and stir for 30 seconds. Remove half of this garlic-vinegar mixture and set aside for the bread.
7. Add the tomato paste and optional tomato purée to the remaining garlic-vinegar mixture in the pan. Cook for 2-3 minutes, then add 3 cups of reserved broth, cumin, and black pepper. Simmer for 10 minutes to thicken.
8. In a serving dish, layer the fried pita bread at the bottom. Drizzle with a few spoonfuls of the plain garlic-vinegar mixture to moisten.
9. Add a layer of the cooked rice over the bread, spreading it evenly.
10. Place the cooked meat cubes over the rice. Optionally, lightly pan-fry the meat in a bit of ghee for extra flavor.
11. Pour the tomato sauce over the dish, ensuring it coats the meat and rice layers.
12. Serve immediately with a side of extra broth or a green salad, if desired.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
