Egyptian Beef Fatteh with Vinegar and Garlic– Chef Shadi Alsayouri
Ingredients
For the beef and broth
- 700 g beef, bone-in or boneless, cut into medium pieces
- 1.5 litres water
- 1 medium onion, quartered
- 2 bay leaves
- 4 cardamom pods
- 1 cinnamon stick
- 1 teaspoon salt
- ½ teaspoon black pepper
For the rice
- 300 g Egyptian short-grain rice
- 450 ml hot beef broth
- 30 g ghee
- ½ teaspoon salt
For the toasted bread
- 2 Arabic pita breads, cut into cubes
- 40 ml vegetable oil
For the vinegar, garlic and tomato sauce
- 30 g finely minced garlic
- 60 ml white vinegar
- 250 g tomato juice or crushed tomatoes
- 20 ml vegetable oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 150 ml beef broth
Preparation Method
Cooking the beef and preparing the broth
- Rinse and pat dry the beef. Place it in a pot with the water over medium-high heat until it begins to boil. Skim off any foam from the surface, then add the onion, bay leaves, cardamom, cinnamon, black pepper and salt. Reduce the heat and simmer gently for 90–120 minutes, or until the beef is completely tender. Remove the beef, strain the broth and keep it hot
Toasting the bread
Cut the Arabic pita bread into medium-sized cubes. Spread them on a baking tray, add the vegetable oil and toss until evenly coated. Toast in a preheated oven at 180°C for 10–15 minutes, until golden and crispy
Preparing the rice
Rinse the rice thoroughly and drain. Heat the ghee in a pot over medium heat, add the rice and stir for 2 minutes. Add 450 ml hot beef broth and the salt. Bring to a boil, then cover and reduce the heat. Cook for 15–20 minutes until the rice is tender and has absorbed the liquid. Allow it to rest for 5 minutes.
Preparing the vinegar and garlic sauce
Heat the vegetable oil in a frying pan over medium heat. Add the garlic and stir until fragrant and lightly golden, without burning. Carefully add the vinegar and stir. Add the tomato juice, cumin, salt, black pepper and 150 ml beef broth. Simmer gently for 10–15 minutes until the sauce thickens and the flavours combine.
Preparing the beef and assembling
Drain the beef from the broth and cut it into suitable serving pieces. Optionally, brown it in a hot pan with a little ghee until golden. Place the toasted bread in a deep serving dish and pour over enough hot beef broth to moisten it without completely losing its texture
Final presentation
Spread the hot rice over the bread, then distribute the vinegar, garlic and tomato sauce evenly. Arrange the beef pieces on top of the rice and drizzle with any remaining sauce as desired. Serve immediately while hot, preserving as much of the bread’s crispness as possible.
Chef’s Tips
a. For tender, flavourful beef, choose a suitable cut for simmering, such as beef shank or neck, and maintain a gentle simmer rather than a vigorous boil.
b. Add the vinegar gradually to the hot garlic, taking care to avoid splashing. Do not allow the garlic to turn dark brown, as this can give the sauce a bitter taste.
c. Do not pour too much broth over the bread at once. The aim is to absorb the flavour while retaining some of its crispness.
d. Maintain a balance between the acidity of the vinegar and the flavours of garlic, tomato and cumin. Serve the fatteh immediately after assembly for the best texture and flavour.
