Egyptian Fatteh: A Taste of Home

Some of the best dishes aren't found in fancy restaurants, but in the humble kitchens of our homes, passed down through generations. This recipe for Egyptian Fatteh is one of those treasures. It’s a labor of love, a bit of a project for a weekend, but the result is so incredibly comforting and layered with flavor. It’s a symphony of textures and tastes—crispy bread, tender rice, savory meat, and a tangy tomato sauce. Don't be intimidated by the steps; it’s mostly about building one simple, delicious layer upon another.

The Foundation: Toasted Bread Base

It all starts with the bread. There's something almost therapeutic about tearing the pita into rustic, bite-sized pieces. Frying them in butter is the secret, transforming simple bread into a golden, crispy foundation that will soak up all the wonderful juices to come.

• Pita bread, ripped into bite-size pieces
• 1/4 stick of butter (plus a little more for later)
• 2 cloves of fresh garlic, crushed
• 1 teaspoon cumin
• Salt

Melt the butter in a pan and fry the bread pieces until they're golden and crisp. Scoop them into your glass baking dish. In the same pan, add another little knob of butter, the garlic, cumin, and a pinch of salt. Let it sizzle until the aroma fills your kitchen, then toss the toasted bread back in to coat it in that fragrant spiced butter. Return it all to the baking dish and set it aside.

The Heart: Simmered Meat & Fluffy Rice

While the meat braises until it's fall-apart tender, your house will smell absolutely incredible. This slow cooking is what builds the deep flavor for the entire dish. The broth from this pot is liquid gold—we'll use it to cook the rice and moisten our layers.

• Beef or lamb, cut into chunks
• 1 onion, quartered
• Salt & pepper
• 1 cube chicken bouillon
• Water to cover

Brown the meat in a pot with a little butter. Add the onion, seasonings, bouillon, and enough water to cover everything. Bring it to a boil, then cover and let it simmer gently for about 2 hours, until the meat is perfectly tender. Remove the meat and reserve the broth.

For the rice, toast a handful of shareya (fideo noodles) in butter until golden. Add two cups of rice, stir to coat, and then pour in 2 ¼ cups of that reserved meat broth (add water if you need to make up the amount). Season with salt, bring to a boil, then cover and simmer until the rice is tender.

Bringing It All Together

Now for the fun part: assembly. First, spoon some of the reserved meat broth over the toasted