Fatta is one of my favorite Egyptian foods. My stepmother Hala makes it and it’s seriously, probably the only thing I look forward to when I visit Egypt (just kidding, Daddy!) Fatta is a rice casserole with several different components: there is a layer of beef stock-soaked pita bread cubes at the bottom of the casserole, then topped with layers of rice and beef smothered in a tangy garlic and vinegar tomato sauce. Hala gave me the recipe for it two years ago, but I couldn’t really understand her translations for some of the spices, so I’m just going to wing it for you.
Recipe:
2 rounds of stale or crispy pita bread (or substitute with stale French or sourdough bread)
15 cloves of garlic, smashed and minced
2 c. brown rice, cooked
1 can tomato sauce
1/2 package stewing beef
2 onion, chopped in half
10 peppercorns
1 bay leaf
6 cardamom seeds
2 dashes cinnamon
1 beef bouillon cube
2 tbs white vinegar
Fill a pot with about 6 c. of water. Add the stewing beef, onions, bay leaf, cardamom, peppercorns, and cinnamon, and bring to a boil. Once it’s boiling, add the bouillon cube and dissolve. Simmer for about 30-40 minutes until the meat is really tender. Meanwhile, saute garlic until golden brown in a bit of butter. Add in the vinegar and simmer for about 5-7 minutes. Add in the tomato sauce, turn up the heat and bring to a boil. Season with salt and pepper and set aside. Tear up the bread and lay it at the bottom of a square baking dish. When the beef broth is done, strain out the cardamom seeds, bay leaf, peppercorns and the onions (or if you want, you can leave it in) and pour enough liquid over the bread in the baking dish to cover. Arrange the meat in the dish. Spoon in half of the cooked rice and pack it very firmly over the bread. Pour half of the tomato sauce over it. Repeat with another layer. Bake in the oven for about 30-40 minutes and serve with a salad…it’s very good!
Pictures to come later!
