Egyptian Fatteh
Egyptian Fatteh from Egypt. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 45 min
- Cook
- 2 hr 35 min
- Total
- 3 hr 20 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Egyptian Fatteh is listed as beef from Egypt. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Beef454 g
- Onion1
- Chicken1
- Tomatoes2
- Garlic4
- Tomato15 ml
- Rice473 ml
- Rice noodles59 ml
- Butter59 ml
- Olive oil473 ml
- Pita Bread1
- Cumin15 ml
- Vinegar44 ml
- Saltto taste
- Bell pepperto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp.
Step 2
Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.
Step 3
Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.
Step 4
To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours.
120 minStep 5
After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.
Step 6
To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white.
Step 7
Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender.
Step 8
Test the rice tenderness after about 35 minutes. Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces.
35 minStep 9
Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don’t worry, this doesn’t have to be exact. Now you’re ready to make the sauce and fry the meat to put on top.
Step 10
To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth.
Step 11
It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.
Step 12
To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.
Step 13
Spoon this atop the rice and serve.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Egyptian Fatteh take?
3 hr 20 min all in — 45 min prep, 2 hr 35 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Stockpot, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
How much vinegar?
3 tbsp of Vinegar.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.