Egyptian Fattah Recipe By Amira’s Pantry

This lovely, traditional fattah recipe is a spiced lamb or beef meal served over rice and toasted pita pieces, with garlic and tomato sauce. Fattah is usually served at all kinds of celebrations such as weddings, birthdays, and Ramadan or Eid.

Here’s what you’ll need:


For the broth:

● 1 Tablespoon ghee/unsalted butter.

2-3 mastic pieces.

2 pounds beef/lamb cut into 2-inch squares. See notes below for best cuts.

2 bay leaves.

1/4 teaspoon ground cardamom.

1/4 teaspoon sugar.

1/2 teaspoon black pepper.

1 medium onion quartered.

1 (100g) Roma tomato quartered.

2 (70g )celery stalks, cubes almost half a cup.

1 garlic clove.

1 large (60g) carrot cut into chunks.

Boiling water to cover.

1 teaspoon of salt.


For the rice:

1 Tablespoon ghee or unsalted butter.

1 Tablespoon olive oil.

2 cups (400g) short grain or jasmine rice.

2 1/4 cup hot water/beef broth or a mixture.

Salt to taste.


For the sauces:

1 Tablespoon ghee/unsalted butter.

1 Tablespoon olive oil.

5 large garlic cloves minced.

1/4 cup white vinegar.

2 cups tomato sauce.

2 Tablespoons tomato paste.

1 teaspoon 7-spice blend.

Salt and pepper to taste.

3 cups beef/lamb broth divided.

6 Pita bread loaves cut into 1 inch squares.


Here’s what you’ll need to do:


For the meat and broth:

In a deep pot melt butter over medium high heat, add mastic and stir until melted.

Add meat cubes and cook till brown.

Add the bay leaves, sugar, black pepper and cardamom, stir to combine.

Add onion, garlic, tomato, celery and carrots and mix well together.

Pour in hot boiling water to cover and bring the pot to a boil, reduce heat. Cover the pot and let it simmer until done.

Set aside to cool down, remove vegetables and bay leaves. Discard if you wish to or season the vegetables and eat.

Take the beef cubes out on a plate, cover and set aside.

Strain the broth and set aside as well.


For the rice:

In a pot over medium high, melt butter with oil.

Once the butter is melted, add the rice.

Stir the rice for 2-3 minutes until all covered with the butter and oil mixture.

Pour in water or broth, season with salt and bring to a boil.

Reduce heat, cover and let it cook for 13-15 minutes.


For the pita bread:

Preheat the oven to 350F.

Cut the bread into 1 inch squares and arrange on a sheet in a baking tray.

Place in your oven and bake for 10-12 minutes until edges and bottoms are crisp and golden brown.

Remove from the oven and set aside.


For the tomato sauce:

In a saucepan over medium heat, melt butter and olive oil.

Add garlic and stir for 1 minute max until the garlic is fragrant and lightly browned.

Add the vinegar and let the mixture cook for 3-4 minutes. Reduce heat.

Remove about half of the mixture and set aside in a bowl.

Increase heat to medium again, pour in tomato sauce, 7-spice blend, salt & pepper and mix.

Add the tomato paste and pour in one cup of the broth you have set aside.

Bring to a boil, reduce heat and simmer for 10 minutes until thick.


For the white sauce:

● In a separate saucepan, pour in the remaining broth and bring to a boil.

● Add the garlic-vinegar mixture that you set aside.

● Season with salt and pepper then turn heat off.


For the meat you set aside (This is optional):

● In a skillet over medium high heat melt one tablespoon of unsalted butter and add one tablespoon of olive oil.

● Add the meat cubes and brown from all sides.

● Cover the pan while browning the meat cubes so they do not get too dry.


How to assemble the Fattah:

Lay the toasted pita pieces at the bottom of the platter then drizzle with about 1 cup of the white sauce.

Add the rice and level.

Place the meat pieces on top or around the platter.

Drizzle some tomato sauce on top.

Pour the remaining white sauce and tomato sauce in bowls and serve on the side.


Serve and enjoy!