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Egyptian Fatta

Meat | Lunch | Beef & Veal | African | Casseroles


2 Packs Gourmet Young Angus Beef Cubes 2 Cups Egyptian Rice 3 Tbsp. Tomato Paste
2 Loaves Baladi Egyptian Bread  1 Tbsp. Bay Leaves 1 Tsp. Cardamom
1/2 tsp. Mastic 10 Garlic Cloves, crushed 1/2 Cup Vinegar 
1 Whole Golden Onion, peeled 2 Tbsp. Unsalted Butter Salt & Pepper
Select Ingredients
  • El Doha Egyptian Rice
    1 Kg
  • Wadi Food Tomato Paste
  • El Doha Bay Leaves
  • EL Doha Cardamom
  • Belco Golden Onions
  • Lurpak Unsalted Butter
  • Wadi Food Natural Vinegar
    1 Liter
+ Add Selected Ingredients to Cart  EGP195.00

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  • In a large saucepan, bring water to a boil over medium-high heat & add bay leaves, cardamom, mastic, whole onion, salt & pepper
  • Add cubes to the stock, turn the heat down, cover with a lid and let the beef simmer until very tender. This may take up to 2 hours.
  • Once cooked, remove the meat and reserve the remaining stock.
  • Wash and rinse the rice. Place in a saucepan with double the amount of water and a pinch of salt and stir once. Bring to the boil, then turn the heat down and cover the pan tightly with a lid. Cook on the lowest heat possible for 10-15 mins.
  • Cut up the loaves of bread into squares and arrange the into a single layer on a half-sheet pan. Bake for 8-10 minutes, or until the bread is toasted and dried out.
  • In a pan, melt butter over low-medium heat and add crushed garlic, stirring till the garlic turns yellow.
  • Add tomato paste to the garlic and ½ cup of vinegar


Serving Suggestion:

Spread layer of bread at the base of a serving dish  

Add a ladle of the reserved stock liquid  

Top with a layer of tomato sauce

Add Meat Cubes

Cover with rice

Add the remaining tomato sauce

Garnish with raw shaved almonds and parsley 

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