Fatta – Made Simple & Delicious
By shahdan • June 18, 2015
Tested by Cairo Cooking
This recipe was tested in the CairoCooking kitchen and it was absolutely delicious! The tomato sauce is garlicky and tangy with the crisp of the bread and the creaminess of the yoghurt tahini mix. It took us half hour to prepare (using leftover cooked rice), but utilising 2 pots, minimum 2 pans, the blender and a mixing bowl besides the acompanying utensils. While the dish washing is a bit of a pain after this recipe, it is all worth it when your guests rave about how special your Fatta is.
If you ever want to enter the world of Fatta, this is the recipe for you. It is simple and straightforward and lets you understand the essence of this dish. It might even get you inspired to get creative with additions to it, like hummus or aubergine.
This dish is great in big gatherings and next to any protein dish.
This recipe is by Dalia Allam from her article with www.cairocooking.com
- 3 shamy bread (opened and cut in squares) - خبز شامي
- 1/2 cup sunflower oil - زيت عباد الشمس
- 1 kg tomato (cut in chunks) - طماطم
- 12 garlic cloves (minced - for the tomato sauce) - فصوص ثوم
- 1/2 cup vinegar - خل
- salt - ملح
- 8 yoghurt - زبادي
- 5 garlic cloves (minced - for the yoghurt) - فصوص ثوم
- 2 tablespoon tahini - طحينة
- handful pine nuts (for garnish) - صنوبر
- 1 tablespoon olive oil - زيت زيتون
- 2-3 cup cooked rice - ارز مطبوخ
Step by step
- Fry the shamy bread until golden and leave aside.
- Boil the tomatoes in large pot until tender then blend them and sift to get the pure tomato juice without skin or pits.
- In a seperate pan, heat 2 tbsp oil, add minced garlic and fry for 30 seconds then add the vinegar to it. Stir this mix into the tomato juice, season with salt, lower the heat and cover. It should simmer for around 20 minutes until the sauce is thickened.
- Mix the yoghurt with the remaining minced garlic (about 5) and the tahini.
- Toast the pine nuts in the oil for 5 minutes on medium heat and set aside.
- To serve the Fatta, choose a round or an oval dish. Put a generous layer of crispy bread and cover it with a couple of ladle's of tomato sauce. Then add the rice layer to cover the bread (you can decide how thick you want it to be), followed by more tomato sauce to form a nice thick layer. Top it with the yoghurt tahini mix and sprinkle the toasted pine nuts.
Dill & Lemon Salmon Tagliatelle
Succulent and flaky salmon chunks are served on a bed of Italian tagliatelle and covered with a...
Butter & Garlic Roasted Carrots
Baby carrots are around all Egyptian farmers' markets and big supermarkets these days, inspiring...
Sweet Potato in Coconut Cream
From 7 months. Although, allergic reactions to coconut are very rare (according to the Food...
Quinoa Mahshi Mesh Mahshi
An Egyptian classic with a nutritious modern twist is the best way to describe Quinoa Mahshi Mesh Mahshi. It carries all the Mahshi Mesh Mahshi goodness, cooked with the gluten-free, high-protein, iron- & fiber-rich quinoa! The flavours in this wholesome dish are simply those of a typical Egyptian Mahshi pot with all its fragrant greens and colorful […]
Lentil & Beetroot Salad
This simple lentils & beetroot salad is wholesome and filling during winter and summer. It’s a great for post-workout or late night snack. The lentils also hold themselves well for your lunchbox in case you’re on the go.
This Kebda Baladi recipe is by far the easiest recipe ever! It takes less than 20 minutes and you won’t even need to chop onions for this dish.