Photograph of the finished Fatta Egyptian

Middle East · Cơm bánh mì thịt bò Fatta Ai Cập

Fatta Egyptian

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.6 lb
  • Photograph of Rice Rice 1.1 lb
  • Photograph of Bread Bread 11.3 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Thick tomato passata Thick tomato passata 7.1 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Boil the beef shank with salt and pepper for 80 minutes, then reserve the broth to cook the rice.
  2. 2 Cooking rice with meat broth instead of plain water is the foundation of the fatta flavor profile.
  3. 3 Toast or fry the diced bread until crispy and dry, then arrange them at the bottom of the tray.
  4. 4 Sauté minced garlic in butter, then add vinegar and simmer for 60 seconds. Add tomato paste and cook for 6 minutes to make daqqa sauce.
  5. 5 Pour half of the sauce over the crispy bread, arrange the rice on top, then add the diced beef.
  6. 6 Pour the remaining sauce over the bread and sprinkle with cumin, then serve immediately to retain some crispness.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 1: high-pressure boil the beef shank for 35 minutes, then release the pressure naturally; the resulting broth is richer, so add 100 ml of water when cooking the rice.

Start cooking