Egyptian Beef Fatta
Layers of crispy pita bread, tender stewed beef, and creamy yogurt sauce topped with tangy tomato-vinegar drizzle. A showstopping Egyptian comfort dish that feeds a crowd.
- Total time
- 75 min
- Servings
- 4
- Calories
- 652
- Protein
- 42g
Ingredients
- 1.5 lb beef chuck, boneless, cut into 1.5-inch chunks
- 1 medium yellow onion, quartered
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 3 cups beef or chicken broth
- 4 pieces pita bread, cut into triangles
- 1.5 cups plain whole-milk yogurt
- 3 tbsp white or red wine vinegar
- 2 medium tomatoes, diced
- ½ cup fresh parsley, chopped
- 1 tsp cumin
- 4 tbsp olive oil
Instructions
- 1
Heat 2 tbsp olive oil in a large heavy pot over medium-high until shimmering.
- 2
Working in batches, sear beef until browned on all sides, ~8 minutes per batch. Transfer to a plate.
- 3
Add onion to the pot and cook until softened, stirring occasionally, ~4 minutes.
- 4
Add minced garlic and cook until fragrant, ~45 seconds.
- 5
Stir in tomato paste and cook for 1 minute, then add cumin.
- 6
Pour in broth, scraping up any browned bits from the bottom of the pot.
- 7
Return beef to the pot. Bring to a simmer, cover, and braise 60 minutes until beef is very tender.
- 8
While beef braises, heat remaining 2 tbsp olive oil in a skillet over medium-high.
- 9
Fry pita triangles until golden and crispy, ~2 minutes per side. Transfer to paper towels.
- 10
Whisk yogurt with 1 tbsp water until pourable. Season with salt and pepper.
- 11
In a small bowl, combine diced tomato, remaining 2 tbsp vinegar, and half the parsley.
- 12
Spread crispy pita on a large platter or shallow bowl.
- 13
Pour yogurt sauce evenly over the pita.
- 14
Top with beef and its cooking liquid, then drizzle with tomato-vinegar mixture.
- 15
Garnish with remaining parsley and serve immediately while pita is still crispy at the edges.
Tools you’ll need
- large heavy pot with lid
- 12-inch skillet
- paper towels
- medium bowl
- small bowl
- whisk
- wooden spoon
- large platter or shallow bowl
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