This Egyptian Fattah recipe layers buttery rice, seasoned bread, tender beef and a garlicky tomato-vinegar sauce into one rich, comforting dish. The beef broth is used throughout the recipe to tie the components together, while the final browning of the meat adds extra flavor and texture.

Watch how to make Egyptian Fattah

Ingredients

For the beef and broth

• 750 g (1 lb 10 oz) beef, cut into medium cubes
• 4 tbsp (56 g / 2 oz) butter, divided
• 1/2 tsp whole black peppercorns
• About 10 green cardamom pods
• 1/2 tsp coriander seeds
• 2 bay leaves
• 1/2 tsp sugar
• 1 medium onion, quartered
• 1.5 litres (about 6 1/3 cups) hot water
• Salt, to taste

For the rice

• 1 1/2 cups short-grain rice, about 300 g (10 1/2 oz)
• 3 cups (720 ml / 24 fl oz) reserved beef broth
• 2 tbsp (28 g / 1 oz) butter

For the tomato sauce

• 1 tbsp (14 g / 1/2 oz) butter
• 5 garlic cloves, minced
• 1 tsp ground coriander
• 4 tbsp (60 ml / 2 fl oz) white vinegar
• 500 g (17 1/2 oz / about 2 cups) passata
• 1/4 cup (60 ml / 2 fl oz) reserved beef broth
• Salt, to taste

For the bread

• 2 pita breads, about 20 cm (8 inches) in diameter
• 1 tbsp (14 g / 1/2 oz) butter
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1/4 cup (60 ml / 2 fl oz) reserved beef broth
• 1/4 cup (60 ml / 2 fl oz) prepared tomato sauce

To garnish

• Fresh parsley leaves

Instructions

Cook the beef and make the broth

Prepare the components in the order below, since the beef broth will be used to cook the rice and flavor both the tomato sauce and bread.

Cut the beef into medium-sized cubes. Smaller cubes will cook more quickly and evenly.

Melt 2 tbsp (28 g / 1 oz) of the butter in a large pot over medium-high heat. Add the beef without overcrowding the pot, working in batches if necessary.

Leave the beef undisturbed until the underside is well browned, then turn the cubes to brown the remaining sides. This should take about 10 minutes in total.

Add the peppercorns, cardamom pods, coriander seeds, bay leaves, sugar and quartered onion. Stir briefly, then pour in 1.5 litres (about 6 1/3 cups) of hot water.

Bring to a gentle boil, then reduce the heat, cover and simmer until the beef is tender, about 1 hour. The exact time will depend on the cut of beef and the size of the cubes.

When the beef is nearly tender, season the broth with salt. Simmer for a few more minutes, then remove the beef and set it aside.

Strain the broth and discard the onion and whole spices. You will need about 3 1/2 cups (840 ml) of broth for the remaining components. If you have slightly less, top it up with hot water.

Prepare and cook the rice

Rinse the rice several times until the water runs mostly clear, then drain well.

Melt 2 tbsp (28 g / 1 oz) butter in a pot over medium heat. Add the drained rice and stir until every grain is coated with butter.

Add 3 cups (720 ml / 24 fl oz) of the reserved beef broth. Bring to a boil, then reduce the heat to low and cover.

Cook until the broth has been absorbed and the rice is tender. Cooking time and liquid requirements can vary by rice, so follow the package guidance if it differs significantly.

Make the tomato sauce

Melt 1 tbsp (14 g / 1/2 oz) butter in a saucepan over medium heat.

Add the minced garlic and cook just until fragrant. Add the ground coriander and stir for about 30 seconds.

Carefully pour in the white vinegar and stir well. Add the passata and bring to a gentle simmer.
Stir in 1/4 cup (60 ml / 2 fl oz) of the reserved beef broth. Simmer until the sauce has thickened slightly and the flavors have combined. Taste and season with salt as needed.

If using fresh tomatoes instead of passata, blend and strain about 500 ml (2 cups) of ripe tomatoes. Simmer the tomato purée longer, until its consistency resembles passata. Add the broth only if the finished sauce needs thinning.

Prepare the bread

While the beef cooks, cut the pita breads into roughly even squares using kitchen scissors, or tear them into pieces by hand. Egyptian baladi bread is traditionally used, but ordinary pita is a practical substitute outside Egypt.

Melt 1 tbsp (14 g / 1/2 oz) butter in a large pan. Add the minced garlic and cook until fragrant, then add the ground coriander and stir briefly.

Add the bread pieces and toss until evenly coated with the butter, garlic and coriander mixture.

Pour in 1/4 cup (60 ml / 2 fl oz) of the reserved beef broth. Once the bread has absorbed it, add 1/4 cup (60 ml / 2 fl oz) of the prepared tomato sauce. Toss until evenly coated.

Brown the beef and assemble the Fattah

Melt the remaining 2 tbsp (28 g / 1 oz) butter in a pan. Add the cooked beef and fry for a few minutes until reheated and nicely browned.

For the traditional assembly, begin with the bread and cover it with the rice. For the alternative presentation shown here, begin with the rice and add the bread as the second layer.

Arrange the browned beef over the bread, then spoon the tomato sauce over the dish.

Garnish with fresh parsley and serve immediately.

Recipe notes

Baladi bread or pita

Egyptian baladi bread is the traditional choice, but ordinary pita works well if baladi bread is not available. Tear or cut it into bite-sized pieces before seasoning.

Keep enough broth

After straining the beef broth, you will need about 3 1/2 cups (840 ml) for the rice, tomato sauce and bread. If you are slightly short, top it up with hot water.

Assembly

The traditional arrangement begins with the bread and adds the rice on top. The alternative presentation used here begins with the rice and places the bread above it before adding the beef and tomato sauce.

Learn more about Egyptian Fatta

Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Egyptian Fattah.