• White rice
• Fried Bread Cubes
• 4 Medium tomatoes
• Tomato paste
• 1 Medium onion
• Sunflower Oil
• Salt and pepper
• 3 Garlic cloves
• 1/2 Tsp Garlic powder
• 1/2 Tsp Onion powder
• 1/2 Tsp Paprika
• 2 Cardamom cloves
• 2 Laura leaves
• 3 Tbsp vinegar
How to Make It
1. In a preheated pan, add 1 Tbsp of olive oil and ghee and fry the beef until its colors turns brown.
2. Using the same pan, on a low heat, add 3 minced garlic cloves along with the all the spices and 1 Tsp of tomato paste and stir.
3. Add another Tbsp of ghee and put back the beef in the pan.
4. Add 1 medium onion to the pan and stir.
5. Pour in the beef stock and let it boil over medium heat, then turn down the heat and let the beef cook for at least 2 hours.
6. Preheat a pan over medium heat with 1 Tbsp of ghee and 1 Tbsp of minced garlic.
7. Add 2 Tbsp of tomato paste and stir well with the minced garlic.
8. Add the tomato juice to the tomato paste and stir.
9. Leave it over medium to low heat to thicken.
10. When the sauce thickens, add 3 Tbsp of vinegar.
11. Season the sauce with salt and pepper.
12. Gather the Fattah ingredients in a serving plate.
- - Al Doha Egyptian White Rice - 1kg
- - Beef Shank Cubes - 1kg
- - Prepacked Oriental Tomatoes - 1kg
- - Fern Pure Butter Ghee - 1800g
- - Halla Sunflower Oil - 3/4l
- - Fresh Garlic Local - 1kg
- - Metro Garlic Powder Shaker - 75g
- - Metro Paprika Shaker - 75g
- - Metro Onion Powder Shaker - 75g
- - Metro Cardamom Shaker - 40g
- - Heinz Natural Vinegar - 1l
Al Doha Egyptian White Rice - 1kg
Beef Shank Cubes - 1kg
Fern Pure Butter Ghee - 1800g
Halla Sunflower Oil - 3/4l
Fresh Garlic Local - 1kg
Metro Garlic Powder Shaker - 75g
Metro Paprika Shaker - 75g
Metro Onion Powder Shaker - 75g
Metro Cardamom Shaker - 40g
Heinz Natural Vinegar - 1l