Lean how to make Egyptian Fatta

Egyptian Fatta is a famous Egyptian dish that bears a special popular character and the special imprint of Egyptians that distinguishes it from any other types of fatta served in other countries. Egyptian fatta is characterized by a wonderful taste and an irresistible delicious aroma. The Egyptian fatta is associated with a number of occasions, such as vows and the new birth of a child. It is also served on Eid al-Adha, in addition to popular funerals and weddings.

We will present below how to make Egyptian fattah with various recipes, easy steps, and proven ingredients to obtain a successful result with a delicious taste.

Ingredients for Egyptian Fatta:

1 kilo of red meat pieces
3 cups of Egyptian rice
2 loaves of local bread
1 onion
4 garlic cloves
4 cups of water
1/2 cup tomato juice
2 tablespoons tomato sauce
1/2 cup vinegar
2 laura sheets
2 cloves of cardamom
1 teaspoon black pepper
1/2 teaspoon cumin
2 teaspoon salt
5 tablespoons ghee
1 liter of water

How to make Egyptian Fatta:

Wash the meat well, then drain the water.
Place water in a deep pot over medium heat until it boils, then boil the meat pieces, taking care to remove any foam that appears on the surface.
Cut the onion into medium pieces and place it on the meat, then add salt, black pepper, cardamom, and bay leaf.
Reduce the heat and leave the meat until it is cooked, then remove it from the soup and set it aside in a plate.
Cut the local bread into medium-sized pieces, spread it on a wide tray, and put it in the oven under the grill until the bread is toasted and crispy, then set it aside on a plate.
Put a spoonful of ghee in a deep pot over medium heat, then put the rice after washing and filtering it well, and stir it with the ghee for two minutes.
Pour three cups of filtered soup onto the rice, stir them together, and leave the rice on the fire until the soup boils.
Reduce the intensity of the heat and leave the rice for half an hour until it is cooked, then remove it from the heat.
Put a spoonful of ghee in a deep frying pan, then add the chopped garlic and stir until it wilts and its aroma appears, then add the vinegar to it.
Put tomato juice, tomato sauce, cumin, and salt on the vinegar and garlic and stir the ingredients well until the mixture boils, then reduce the intensity of the heat and leave the sauce until it thickens. Spread the toasted bread evenly on a tray or mold, then put two tablespoons of the sauce on it and stir them together.
Pour two scoops of soup over the bread layer and leave it for a while until the bread absorbs the soup and becomes soft to the touch.
Place the rice on top of the bread and spread it so that it covers the entire tray.
Arrange the meat pieces on top of the rice, spread them with a spoon of ghee, and place the tray in the oven and under the grill until the meat pieces are browned on all sides.
Take the tray out of the oven and spread the sauce on top to get a distinctive shape for the fattah. Serve the fattah hot, and good luck.

Ingredients for Egyptian fattah with vinegar and garlic ( Fatta marinated with vinegar and garlic ):

1 kilo red meat cubes
3 cups of Egyptian rice
2 loaves of local bread
1 onion
4 garlic cloves
4 cups of water
1/2 cup vinegar
1/4 cup water
2 laura sheets
2 cloves of cardamom
1 teaspoon black pepper
2 teaspoon salt
4 tablespoons ghee
1 liter of water

How to make Egyptian Fattah with vinegar and garlic:

Wash the meat well, then drain the water.
Place water in a deep pot over medium heat until it boils, then boil the meat pieces, taking care to remove any foam that appears on the surface.
Cut the onion into medium pieces and place it on the meat, then add salt, black pepper, cardamom, and bay leaf.
Reduce the heat and leave the meat until it is cooked, then remove it from the soup and set it aside in a plate.
Cut the local bread into medium-sized pieces, spread it on a wide tray, and put it in the oven under the grill until the bread is toasted and crispy, then set it aside on a plate.
Put a spoonful of ghee in a deep pot over medium heat, then put the rice after washing and filtering it well, and stir it with the ghee for two minutes.
Pour three cups of filtered soup onto the rice, stir them together, and leave the rice on the fire until the soup boils.
Reduce the intensity of the heat and leave the rice for half an hour until it is cooked, then remove it from the heat.
Put a spoonful of ghee in a deep frying pan, then add the chopped garlic and stir until it wilts and its aroma appears, then add the vinegar to it.
Add salt and water and stir the ingredients well until the mixture boils, then add the meat cubes, reduce the heat intensity, and leave the ingredients on the fire for 3 minutes.
Spread the toasted bread evenly on a tray or mold, then put two tablespoons of vinegar sauce on it and stir them together.
Pour two scoops of soup over the bread layer and leave it for a while until the bread absorbs the soup and becomes soft to the touch.
Place the rice on top of the bread and spread it so that it covers the entire tray.
Pour the vinegar sauce and the meat pieces over the rice.
Place the tray in the oven and under the grill until the meat pieces are browned on all sides.
Serve the Fatta hot.