Hearty Egyptian Meat Faten – Ready in 45 Minutes

Egyptian Meat Fatteh — A Hearty, Layered Lunch

Imagine a warm bowl stacked with golden toasted flatbread, fluffy rice, tender braised beef, and a bright, tangy garlic‑vinegar sauce. This classic Egyptian dish, perfect for a Sunday gathering or a festive celebration, brings comforting flavors and a satisfying mix of textures right to your table.

Ingredients

• • 1 lb (≈ 450 g) beef, sliced thick (southern or sirloin)
  • 1 large carrot, diced
  • 1 medium tomato, diced
  • 1 small onion, diced
  • 2 cloves garlic, smashed
  • 3 bay leaves and 3 whole cloves
  • 2 tsp mastic (crushed)
  • 1 Tbsp olive oil
  • Salt & black pepper to taste
  • 2 Tbsp ghee (clarified butter)

<li½ tsp black pepper

• 2 Tbsp “feteh paste” (spice blend)
• For the rice:
  • 2 Tbsp ghee
  • 2 Tbsp olive oil
  • 2 cloves mastic
  • ½ lb Egyptian rice (≈ 0.5 kg)
  • 1 cup beef stock
  • 1 L water
  • Salt to taste
• For the sauce:
  • • 1 head garlic, minced finely

  <li½ cup vinegar (white or apple cider)

  • • 2 Tbsp ghee
    • 2 cups prepared stock

  <li½ lb strained tomato juice (≈ 0.5 kg)

  • 2 Tbsp tomato sauce
  • 1 tsp sugar
  • Salt & pepper to taste
• For toasted bread:
  • 3 slices of local flatbread (cut into cubes)
  • 1 Tbsp ghee
  • Pinch black pepper
  • Parchment paper (for baking sheet)

Instructions

1. Simmer the Broth: In a large pot, heat the olive oil over medium heat. Add the mastic and let it bloom, then toss in the beef slices and brown them on all sides. Add the carrot, tomato, onion, smashed garlic, bay leaves, cloves, salt, and pepper. Cover, reduce heat, and simmer until the meat is tender (about 20‑25 min). Remove the meat and keep the broth aside.
2. Toast the Bread: Preheat your oven to 375 °F (190 °C). Mix bread cubes with ghee, a pinch of pepper, and spread them on parchment paper on a baking sheet. Bake for 10–12 min, turning once, until crisp and lightly golden.
3. Cook the Rice: In a pot, melt ghee and add olive oil. Toss in the mastic and stir until fragrant. Add the rice and toast it until it turns a pale amber. Season with salt, pour in the stock, then add the water. Bring to a boil, reduce to low heat, cover, and simmer until the rice is fluffy and liquid is absorbed (~20 min).
4. Prepare the Sauce: Heat ghee in a saucepan over medium heat. Sauté minced garlic until just golden. Add vinegar and stir. Pour in the stock, salt, and pepper, bringing to a gentle boil. Reduce heat and simmer for 5 min. Add tomato juice, tomato sauce, and sugar; stir and simmer another 5 min until thickened. Adjust seasoning and set aside.
5. Finish the Meat: In a skillet, melt ghee and sprinkle black pepper. Add the browned beef, stir to combine. Fold in the fethe paste and cook a few minutes to allow the flavors to meld. Keep warm.
6. Assemble the Fatteh: In a large shallow bowl, layer the toasted bread cubes at the bottom. Spread a generous portion of rice over the bread, then pour the warm sauce evenly across. Top with the seasoned beef, sprinkle a final pinch of black pepper, and gently toss everything together. Garnish with a splash of fresh lemon juice if desired.
7. Serve: Present the Fatteh alongside a small bowl of the leftover broth and a side of boiled meat. It’s delicious with a slice of fresh lemon on the side and a drizzle of extra ghee if you like.

Nutrition (per serving)

Approx. 650 kcal, 35 g protein, 10 g fat, 90 g carbs.