You are a savior....i don't know how to cooked fattah and yesterday was Eid my husband asked me to cook one for him and i just follow your video, that was the first time i cook Fattah and my husband says it was perfect..i just add some flavors and less some that he doesn't like much especially the vinegar part but he was inlove much with the outcome.
Egyptian have also a lot of types of bread like the sun bread (since pharoahnic era ) and Egyptian bread and fino bread and cesser bread ,we eat bread in meals .
May I make a suggestion? I peel large amounts of garlic, separate into individual cloves. Place in a slightly smaller metal bowl and top and shake vigorously. You can pull the whole cloves out of the bowl easily, then dump the skins into garbage or use them for compost.
I am really enjoying your channel. I like cooking at home and also like trying different flavor profiles. I have never had instruction in Middle eastern flavors. Thank you
Hey Khalid, good to see you here! Glad you enjoyed the video and hopefully it was straightforward so you can recreate the dishes at home. Do let me know if there are any dishes you'd love recipes for!
I love this recipe. Just a note for people wanting to do this with BONELESS meat, 1 hour is far too much cooking time you will end up with dry meat. Make sure to keep checking your meat after 30 min mark or use a probe themometer until 145 degrees for it to be perfect + succulent.
Thanks for the tip. It definitely depends which cut of meat you get though. Boneless shank would still take quite some time to go tender. I really recommend using the bones as they impart so much flavor to the stock.
Thank you very much, that's high praise. The detailed recipe should allow anyone to perfectly replicate it at home. Do let me know if you try it out. Yatekom el afya!
Hello, so this dish is always made with plain rice rather than vermicelli rice. I have a video for vermicelli rice if you're interested in making it for another dish. Thanks
There is Egyptian fattah, which gathers rice and bread, there is Lebanese fattah, there is Saudi Makkah Fattah, and there is Syrian fattah, each is completely different from the other, the only common thing among them is shredded fried or roast flat bread.
I haven't actually had it before, but have heard about it. I'm getting some books on Persian Cuisine soon and I'll definitely try to make it. If I find a great recipe, I'll be sure to share it!
You are a savior....i don't know how to cooked fattah and yesterday was Eid my husband asked me to cook one for him and i just follow your video, that was the first time i cook Fattah and my husband says it was perfect..i just add some flavors and less some that he doesn't like much especially the vinegar part but he was inlove much with the outcome.
Egyptian have also a lot of types of bread like the sun bread (since pharoahnic era ) and Egyptian bread and fino bread and cesser bread ,we eat bread in meals .
No words can describe how tasty this fatta is .I am Egyptian and I know what this fatta will taste like 👍 😋 😌 😏 🤪 😜 👍 😋 😌
Absolutely amazing. This lamb-infused rice with the sour notes and soggy-crispy bread was fantastic. Thank you so much for the clear instructions!
Thanks for teaching me the history of one of my favourite dishes - had no idea! Love the vinegary bread especially - yum!
No problem, glad you enjoyed it. I'll be trying to work more history and cultural context into future episodes. Fingers crossed you like it 🤞
This is really authentic brother,
My mom used to make it the same way but with extra garlic
Fantastic! This is my mother in law's recipe so it definitely has that home made touch.
May I make a suggestion? I peel large amounts of garlic, separate into individual cloves. Place in a slightly smaller metal bowl and top and shake vigorously. You can pull the whole cloves out of the bowl easily, then dump the skins into garbage or use them for compost.
I am really enjoying your channel. I like cooking at home and also like trying different flavor profiles. I have never had instruction in Middle eastern flavors. Thank you
Great video, thanks for taking the mystery out of the egyptian kitchen!!
Hey Khalid, good to see you here! Glad you enjoyed the video and hopefully it was straightforward so you can recreate the dishes at home. Do let me know if there are any dishes you'd love recipes for!
I love this recipe. Just a note for people wanting to do this with BONELESS meat, 1 hour is far too much cooking time you will end up with dry meat. Make sure to keep checking your meat after 30 min mark or use a probe themometer until 145 degrees for it to be perfect + succulent.
Thanks for the tip. It definitely depends which cut of meat you get though. Boneless shank would still take quite some time to go tender. I really recommend using the bones as they impart so much flavor to the stock.
My stew meat (beef) takes 2 hours minimum to get perfectly tender. It definitely depends on the cut.
Your directions are impeccable! I make fattah several times a year (my husband is Egyptian) and your video is one of the better I've seen.
Thanks so much for the simplified and vividly detailed instructions.
No problem, glad you enjoyed. Let me know how it turns out if you make it!
@@MiddleEats I just bought all the ingredient now. So excited to see the results!! thanks guys really making our lives easier.
Can't wait to see some photos!
Thank you so much !
My Egyptian husband is happy 🎉
Only follows yours. Result is so deliciously amazing. Keep on posting. You are my Number 1👍👍👍👍👍👍👍
Thank you 😊 I love the way you explain. I will try to make this for my husband tomorrow.
Definitely one of my favourite dishes, here perfectly executed with lots of care and attention to details. Sahha w afya!
Thank you very much, that's high praise. The detailed recipe should allow anyone to perfectly replicate it at home. Do let me know if you try it out. Yatekom el afya!
that looks nice, I grew up in Egypt and we always had this Fattah in Eid , I have to check your way out, very nice video
Yes we always eat it too, it's one of my favourite foods ever. I would eat it once a week I'd I could.
Great receipt beautiful meal also as good as when we were Egypt!@
أكلة الشيوخ المفضلة الهبر المسلوقة لحم بتلو أو ضاني والفته . المقادير 3 كيلو لحمه مشفيه و10 أرغفة عيش بلدي طري أو محمص كام فص توم بصل خل صلصة متسبكة من الطمام ملح فلفل أسود جزر حلقات بيدي طعم حلو للشوربه كوبايتين أرز الرز البلدي العادي مش البسمتيgo on and help yourselves وألف هنا وشفا مطرح ما يسري يمري .وكلوا واشربوا ولا تسرفوا .
This looks absolutely delicious, and there’s something about this dish that says “I’m home”. I can’t wait to try it someday.
This look delicious! Can't wait to make this.
Also, thank you for giving the measurements in imperial and metric! Appreciate it!
It's my favourite food, I could eat it every day of the year, and the flavor even develops overnight. Hope you enjoy it!
This looks delicious!! Can’t wait to try & cook it!
Thanks, be sure to send me some photos on Instagram!
Cooked the recipe several times now. It is soooo good. Afterwards all you can do is sleep 😂
oh this such yummy oh thank you for the recipe Chef !! much love
My mother would make the best Lamb Fattah😊 during Ramadan..
u r tooo gooood!!!! Bravo! Thank you so much!
Thanks! My wife is a big fan of your work too!
very good dish thank you
Glad you like it, thanks for watching!
Wow. Number one
Delicious. Thanks for the recipe
No problem, let me know how it turns out!
I made it too.
00:48 when I saw you use fork with rice/fattah 🤦 bruh you know the rules 😉😅
Love this recipe!
Personal preference really, I've always used a fork.
Rest of the world: this is our national dish, invented in the 1890s!
Egypt: Tomatoes were "only" added in the 19th century
4:40
😂
Hi! So excited to make this! Is it common to make the rice with vermicelli also? Thanks so much!
Hello, so this dish is always made with plain rice rather than vermicelli rice. I have a video for vermicelli rice if you're interested in making it for another dish. Thanks
Looks yummy:)
Thank you, this is my favourite food in the whole world.
@@MiddleEats 한국에는 양고기가 그렇게 흔하지 않아요. 다음에 이집트 갈 기회가 되면 이 음식 꼭 먹어봐야겠어요!
There is Egyptian fattah, which gathers rice and bread, there is Lebanese fattah, there is Saudi Makkah Fattah, and there is Syrian fattah, each is completely different from the other, the only common thing among them is shredded fried or roast flat bread.
I did not know the history of this plate !
what would you eat along side of this?
Do you know how to make Khoresht-e-ghormeh Sabzi?
I haven't actually had it before, but have heard about it. I'm getting some books on Persian Cuisine soon and I'll definitely try to make it. If I find a great recipe, I'll be sure to share it!
Can I use beef instend of motton
Yes of course! Beef shank is occasionally used. Just adjust the cooking time until the meat is tender.
I honestly had no clue that egyptians use butter
We mostly use clarified butter, but regular butter is a good substitute for it.
Are you a chef
No, I'm just an amateur home cook. I don't think I'd be able to put up with the pressure of a professional kitchen 😁
@@MiddleEats And neither can a lot of them, as is now coming out in the news!
Too much butter.... At each and every step butter butter butter. Not very appetising.