Rich with contrasting flavours and textures, our beef fatteh is a showstopping twist on the much-loved original. In this complex-tasting, beautiful looking recipe toasted, broth-drenched bread is topped with fluffy rice, rich tomato sauce and tender, saffron-yogurt coated grilled beef for a knockout, celebration dish.
Recipe by: Goody Kitchen
In a deep pot over the heat, stir the beef with a spoon of shortening and 5 mastics, until the beef’s color changes; and then add the cardamom, bay leaves, nutmeg, and cinnamon; stirring constantly. Afterwards, add the onion, and stir well; and then pour the boiled water and add the salt and black pepper, and leave it on the heat until the beef is cooked.
Wash the rice, then place it in a pot over the heat, while adding a spoon of the shortening and 2 mastics; stir them and add a teaspoon of salt. Leave the mixture to boil for a couple of minutes; then lower the heat and leave it for 30 minutes until it is cooked.
To prepare the red sauce: In a pot over the heat, heat a spoon of shortening and fry the garlic. Add the vinegar, followed by the soft sieved tomatoes, salt and black pepper; and then leave them for 15 minutes until the mixture is cooked.
Cut the bread into squares and toast them in the oven; afterwards, in a pot over the heat, heat the shortening and add the garlic; then stir them together with the bread and pour the beef’s broth. Put a spoon of the ready-made red sauce on the bread mixture and mix them together for a minute.
To prepare the garnish: In a pot over the heat, heat the shortening and fry the garlic; then add the vinegar and a spoon of the red sauce; stir them together for a bit.
You can coat the beef with saffron and yoghurt; and grill it in the oven before serving.
In the serving dish, place the bread layer first, followed by the rice; then the red sauce, and finally the beef shanks, and serve hot.
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