Fatta
Beef, cooked rice and toasted Baladi bread with a measured garlic-vinegar sauce.
Preparation: 25 min · Cooking: 1 hr 25 min · Total: 2 hr · 4 servings
Ingredients
- 600 g raw beef shank chunks
- large Baladi bread loaves — 3
- 12 cloves garlic cloves
- 600 g hot already-cooked plain Egyptian rice
- 80 ml food-grade white vinegar, 5% acidity
- 3 tbsp tomato paste
- 4 tbsp ghee
- 2 tsp salt
- onions — 1
- whole cardamom pods — 4
- 1500 ml water
- 800 ml measured strained broth derived from the beef pot, not an extra addition
- conditional boiling-water top-up, only as needed — Unmeasured process allowance; use only as the step directs, not a fixed retained addition.
Instructions
Measure retained and reserved broth
For 4 portions, measure 600 g raw beef, 600 g already-cooked rice, 3 large Baladi loaves and the remaining ingredients. From the beef pot measure 800 ml available broth: 300 ml bread + 100 ml Dakka + 400 ml reserved separately. Fourfold is 3200 = 1200 + 400 + 1600 ml, not 800 ml poured on the bread.
Prepare broth aromatics
Put unwashed raw beef in a pot with 1500 ml water, 1 onion, 4 cardamom pods and 1 tsp of the salt. Bring to a boil, then lower to a gentle simmer. Extra boiling water is conditional, only to keep meat covered and obtain the measured broth.
Simmer until tender
Start checking after about 1 hour; continue until beef is fully tender and at least 71°C in thick pieces. This is this recipe’s chosen target, not a universal whole-cut minimum. Strain out onion and cardamom. Measure 800 ml broth and reserve 400 ml for another use; keep the meat and remaining broth covered hot at 60°C or warmer.
Simmer until tender: 3600 seconds
Brown beef and toast bread
Preheat the oven to 200°C. Brown the cooked beef in 1 tbsp ghee over medium heat, then keep hot. Toss bread squares with another 1 tbsp ghee. Bake from about 10 minutes until crisp; retain the other 2 tbsp ghee for Dakka.
Brown beef and toast bread: 600 seconds
Make the garlic Dakka
Warm the remaining 2 tbsp ghee over medium-low heat. Sauté all 12 minced garlic cloves for about 1 minute without burning. Briefly remove from fierce heat before cautiously adding 80 ml white vinegar. Stir in 3 tbsp tomato paste, 100 ml measured broth and the remaining 1 tsp salt; simmer about 3 minutes.
Make the garlic Dakka: 180 seconds
Assemble the layers
Arrange the crisp bread on a platter. Pour only 300 ml hot measured broth over it. Spread all 600 g hot cooked rice above the bread, then add all Dakka and the hot beef. The separate 400 ml reserved broth is not part of these layers. Serve immediately.
Arrange the crisp bread on a platter. Pour only 300 ml hot measured broth over it. Spread all 600 g hot cooked rice above the bread, then add all Dakka and the hot beef. The separate 400 ml reserved broth is not part of these layers. Serve immediately.
Chill rice and beef promptly
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- Beef, cooked rice and toasted Baladi bread with a measured garlic-vinegar sauce.
Common mistakes
- Do not wash raw meat. Keep cooked meat and rice hot at 60°C or warmer until immediate assembly.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
Reheating
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
About this recipe
Beef, cooked rice and toasted Baladi bread with a measured garlic-vinegar sauce.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.