Slovakian-style Beef Fattah

Ingredients

In this Slovakian adaptation of Fattah bi-al-lahm, we incorporate traditional Slovakian ingredients and flavors. Instead of using pita bread, we use toasted bread slices to add a rustic touch. The Levantine yogurt is replaced with creamy sour cream, which adds a tangy richness to the dish. Additionally, sauerkraut is added to provide a unique Slovakian twist, bringing a delightful sourness to complement the savory flavors of the beef. We alse have the original recipe for Fattah bi-al-lahm, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 4 slices of bread, toasted 4 slices of bread, toasted
• 4 boiled eggs, peeled and halved 4 boiled eggs, peeled and halved
• 200g (7 oz) sauerkraut 200g (7 oz) sauerkraut
• 200g (7 oz) sour cream 200g (7 oz) sour cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the paprika, caraway seeds, marjoram, salt, and pepper over the beef. Stir well to coat the meat with the spices.
4. 4.
   Pour enough water into the pot to cover the beef. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
5. 5.
   Remove the beef from the pot and shred it using two forks. Set aside.
6. 6.
   In a serving dish, arrange the toasted bread slices as the base layer.
7. 7.
   Spread the shredded beef evenly over the bread.
8. 8.
   Top the beef with the boiled egg halves and sauerkraut.
9. 9.
   Drizzle the sour cream over the dish and garnish with fresh parsley.
10. 10.
    Serve the Slovakian-style Beef Fattah warm and enjoy!

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef suitable for slow cooking, such as chuck or brisket.
• Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its sourness if desired.
• Bread — Use stale bread or toast it slightly before assembling the dish to ensure it holds its shape when layered.

Tips & Tricks

• To add a smoky flavor, you can sprinkle some smoked paprika over the dish before serving.
• Customize the spice level by adjusting the amount of paprika and pepper according to your preference.
• Serve the Slovakian-style Beef Fattah with a side of pickles or fresh vegetables for a refreshing contrast.
• If you prefer a creamier texture, you can mix the sour cream with a little milk before drizzling it over the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Slovakian-style Beef Fattah as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a glass of red wine or a traditional Slovakian beer.

Presentation advice

When serving, make sure to showcase the layers of the dish by arranging the ingredients in an appealing manner. Garnish with a sprig of fresh parsley for a pop of color.