Veal fattah

Veal fattah

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

There are many variations of fattah throughout the region. The Cairo Kitchen version is made with veal and the typical ingredients of rice, fried bread, sauce and lots of garlic and vinegar.

Ingredients

Quantity Ingredient
1kg veal shank, off the bone
1 red onion, chopped
2 garlic cloves, crushed
2 whole cardamoms
1 bay leaf
salt
freshly ground black pepper

For the fattah sauce

Quantity Ingredient
1 tablespoon vegetable oil
4 garlic cloves, crushed
3 tablespoons white vinegar
500g pureed tomatoes

For the fried bread

Quantity Ingredient
250ml vegetable oil
2 white pitta breads, cut into 2 cm cubes

For the rice base

Quantity Ingredient
500g short-grain rice
2 tablespoons vegetable oil
1/2 onion
salt

Method

  1. Cut the veal into medium-size pieces, about 30 to 35 g each piece. Heat 2 litres water in a large pot and bring up to the boil, then add the veal pieces.
  2. Add the red onion, garlic, cardamoms, bay leaf and a pinch of pepper. Leave on the heat and simmer for about 45 minutes to 1 hour until the veal is tender and completely cooked through. Season generously with salt.
  3. To make the fattah sauce, heat the oil, add the garlic and fry until it is a dark golden colour. Add the vinegar and puréed tomato. Bring the mixture up to the boil, then simmer for about 10 to 15 minutes over a low heat.
  4. To make the fried bread, heat the oil in a large frying pan until very hot. Add the bread cubes to the oil, in batches if necessary to prevent the pan from overcrowding, and keep stirring for 2 to 3 minutes until they are a dark golden colour. Remove the bread with a slotted spoon and drain the bread well on paper napkins.
  5. To make the rice base, wash the rice under cold running water, then soak in fresh water for half an hour.
  6. Into a medium-sized pot, add the oil, drained rice and some salt and stir for 5 minutes over a high heat. Add the half onion in one piece and 600 ml boiling water, stir and cover the pot. Reduce the heat to a simmer and cook for 20 to 25 minutes over a low heat until the rice is tender and has absorbed the water, adding more water if the pan appears to be boiling dry. Remove the onion.
  7. To assemble, in a deep dish place the fried bread drizzled with some fattah sauce. Spoon over a portion of rice and top with the veal shank. Pour more fattah sauce on the top.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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