Fattet El Eid
Recipe Overview
A festive layered fatta — slow-braised beef shanks over stock-cooked rice and crispy baladi bread, finished with a garlicky tomato sauce.
For the Meat
- 400g FAM Beef Shanks
- 1 tbsp ghee
- ½ tsp mastic (mistika)
- 2 bay leaves
- 1 cinnamon stick
- 2–3 cardamom pods
- 1 whole white onion
- 1 tsp peppercorns
- Salt, to taste
- 1 cup water
- 1 white onion, julienned
For the Sauce
- 1 tbsp oil
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup stock
- 1 tbsp vinegar
- Salt & pepper, to taste
Preparation Method
Bloom the Mastic
In a pot over medium-high heat, add the ghee, then stir in the mastic until it melts.
Brown the Shanks
Add the shanks and stir until they change color.
Add the Aromatics
Add the whole onion, salt, peppercorns, cardamom, cinnamon stick, and bay leaves.
Simmer
Add the water, bring to a boil, then cover and simmer on low heat for 1 hour.
Strain & Braise
Strain the soup from the beef. Heat more ghee and cook the julienned onions until golden, then add the beef and some of the stock and simmer on low heat for another hour.
Make the Sauce
Meanwhile, prepare the sauce: in a small saucepan, heat the oil and cook the garlic until golden, then add the tomato paste, vinegar, salt, and pepper.
Simmer the Sauce
Add the stock, bring to a boil, then simmer for 15 minutes.
Assemble the Fatta
Layer the fatta: crispy baladi bread infused with the red sauce, then rice cooked in stock, then the shanks and sauce.
