[ Sacred Mothers and Goddesses ][ Uncategorized ]

Traditional Egyptian Fattah Inspired by Bastet

Bastet

Egyptian cat goddess, Bastet, used to be known in relation to the lioness and the sun, but overtime became both the cat and moon goddess. She is the daughter of the sun god Rah, being the most favorite daughter, resulting in possessing the all-seeing Eye of Horus. Bastet is similar to a cat in how fast and protective she is. She protects not only the cats but also all domesticated animals and women and children.

If Bastet ever grew angry, she became a strong warrior. She is so fierce that images and statues of the Goddess have been used to prevent evil spirits, thieves, illness, and fire. While being a fierce warrior and protectress, Bastet is also known for enjoying music, dancing and physical pleasure. She enjoys seeing us enjoy life and where we are in our earthly bodies. We call on Bastet while having fun and making this Traditional Egyptian Fattah! Turn on the music and dance as we create this recipe! 

Egyptian Fattah

Ingredients

  • 1 Tbsp unsalted butter
  • 2-3 Mastic pieces
  • 2 Pounds Beef cut into squares
  • 2 Bay leaves
  • 1/4 Tsp ground cardamom
  • 1/4 Tsp sugar
  • 1/2 Tsp pepper
  • 1 Onion
  • 1 Tomato
  • 2 Celery stalks (cubes)
  • 1 Garlic clove
  • 1 Carrot (cut into chunks)
  • 1 Tsp salt

Rice Ingredients

  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 2 Cups jasmine rice
  • 2 1/4 Cup hot water or beef broth
  • Salt to taste

Sauce Ingredients

  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 5 Garlic cloves, minced
  • 1/4 Cup white vinegar
  • 2 Cups tomato sauce
  • 2 Tbsps tomato paste
  • 1 Tsp 7-spice blend
  • Salt and pepper to taste
  • 3 Cups beef broth
  • 6 Pita bread loaves

Instructions

  1. Melt the butter over medium heat and add mastic. Stir until mastic pieces are completely melted and then add the meat cubes and cook until they are brown. 
  2. Add bay leaves, sugar, pepper and cardamom and stir until well combined.
  3. Add onion, garlic, tomato, celery and carrots and mix together. 
  4. Bring a pot of water to a boil and pour just enough in the above mixture until covered. Remove any foam that is rising at the surface.
  5. Bring the pot to a rolling boil and then reduce the heat to low. Cover the pot and allow it to simmer for about 3 minutes.
  6. Remove from heat and allow to cool down before removing the vegetables and bay leaves. You can dispose of the leaves or eat them. 
  7. Remove the beef cubes and set aside. 
  8. Pour the broth through a sieve to strain and also place off to the side. 
  9. Cook the rice by adding the butter and oil to a pot over medium heat.
  10. Once the butter has melted completely, add the jasmine rice and stir for about 2-3 minutes until the rice is completely covered in the butter and oil.
  11. Pour in the water or broth, whichever was used, and season with salt before bringing to a boil.
  12. Once it has started to boil, lower heat to low and cover while it cooks for 13 minutes.
  13. Preheat the oven to 350 degrees to toast the bread. Cur the bread into about 1 inch squares and place on a baking sheet. 
  14. Bake for 10 minutes and then remove and set to the side.
  15. To make the tomato sauce, melt the butter and olive oil over medium heat and add garlic. Stir for 30 seconds until the garlic has slightly browned.
  16. Add vinegar and let it cook for 3 minutes before reducing heat to low. Remove half of the garlic and place in a bowl and set aside.
  17. Turn the heat back up to medium and pour the tomato sauce, 7-spice blend, salt & pepper and thoroughly mix.
  18. Add the tomato paste and then add about a cup of the broth. Bring to a boil and then reduce heat to allow to simmer for 10 minutes to grow to a thicker consistency. 
  19. For the white sauce, pour the remaining broth in a saucepan and bring to a boil. Add the garlic-vinegar mixture that was scooped out earlier. Season with salt and pepper and then turn off the heat.
  20. Place the toasted bread on a plate and then drizzle with 1 cup of the white sauce before adding the rice. 
  21. Add the meat pieces on top of the rice and around the plate, if desired and then drizzle tomato sauce on top.
  22. Pour the rest of the white sauce and tomato sauce in dipping bowls to serve on the side of the Fattah.
  23. Enjoy!

Recipe obtained from amiraspantry.com 

By Alexis Peltier