How to Make Fatteh and Kawareh for Eid al Adha | فتة كوارع | The Egyptian Cook

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped almonds

Sunflower seeds provide a nutty flavor at lower cost.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and similar in texture.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are more affordable and ready to use.

In a large pot, combine beef hooves, yellow onion, dried bay leaves, cardamom, cloves, sea salt, black pepper, and water.

Bring it to a boil, and skim any foam off the top.

Turn the heat down, and keep this at a medium low simmer for 4 hours.

Set the pita bread in the oven at 400°F for only 2 minutes.

Turn off the oven, and keep the pita bread in there for about 30 minutes until dry and crispy.

Combine rice with water and a splash of broth.

Once it reaches a boil, turn the heat to low.

Keep the rice at a low simmer for 40 minutes with the lid on.

Mince garlic and fry it until golden brown.

Add broth and white vinegar to the garlic.

Layer the dry pita in a deep dish.

Add enough broth to nearly cover the bread.

Add rice on top of the pita.

Pour the garlic mixture over the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens