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Egyptian Fataah
Rice and Meat with Crispy Bread
Stew meat
1 onion
1 Magi or any brand, Chicken bouillon
1 or 2 fresh tomatoes blended in blender to make smooth
Fresh garlic crushed
Tomato paste
2 cups white short grain rice (or Egyptian style rice)
Shareya, a handful or so (fideo noodles)
Butter and/or oil
1 white pita bread (you can use wheat)


Take pita bread and rip into bite size pieces.

In a frying pan, put some butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.

Let bread pieces cool. Then add to a pan, a little butter, salt, approximately 2 Tbls. or so of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.

To prepare meat, put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt and pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approx. 2 hours.

After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.

To prepare the rice, put some butter into a pot, add shareya, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.

Take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate. Then add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don’t worry, this doesn’t have to be exact.

Now you’re ready to make the sauce and fry the meat to put on top.

To prepare red sauce, in a pan add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt and pepper, 2 tablespoons of fresh crushed garlic and cumin. Add also approx. 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.

To fry meat, in a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt and pepper, a teaspoon of cumin. Cook until meat is golden fried.

Spoon this atop the rice and serve.


Preparation Time: 45 minutes Serves: 6
Recipe Origin: Egypt
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