Marak We Feteer: Southern Egyptian Meat Stew & Flatbread

This recipe is of an ultimate sentimental value.  I know my late father would have been enthralled seeing this recipe on my blog.

He was enamored with any dish that originates from where his roots are. God bless his soul.

Marak (meat stew) and Feteer (Flat Bread) is an authentic recipe that originated in Southern Egypt.
The recipe is presented by and copied from Hala Abdou @halaabdou_photographer on the platform @elnamleya.egypt

According to Hala’, people in Southern Egypt usually prepare this meal on Thursday because mostly it’s the day of the weekly market as well as the day the members of the family gather.

What makes this recipe unique is that it’s cooked in a special clay pot called Beram and specifically a deep clay pot called ‘Morkosia’. Cooking it in the clay pot gives it a special flavor.

In this recipe, women traditionally minced the onions using a wooden tool called Mefrak.  It has a long handle and a disc at the end that grind the onions.

This recipe is much easier to make than what it looks.  Dipping the hot bread in the saucy stew to scoop tender parcels of meat and the caramelized sauce is a treat in itself.


Marak and Feteer (Beef Stew and Flatbread)

Serves 4-6 people


For the Marak (beef stew)

  • 3 tablespoons ghee
  • 1/2 kg beef, cubed
  • 1/2 kg minced onions and 1/2 kg diced onions
  •  1/2 kg tomatoes, juiced
  • Salt and pepper for seasoning

For the Feteer (Flat Bread)

  • 1/2 kg of all-purpose flour
  • pinch of salt
  • water as needed


Al Marak (The Beef Stew)

  1. Heat the ghee to the beram (clay pot) until it sizzles. Add the minced and diced onions, keep stirring until they collapse into a golden-hued and caramelized sauce.
    2- Add the meat cubes and brown them on all sides.
    3- Pour into the pot the tomato juice and season with salt and pepper as desired.
    4-Add a little bit of water initially and add more water if needed.
    5- After the meat is done and the tomato juice is reduced, you can either place it in the oven, under the broil to brown further the top or serve as it is with the feteer (flatbread).

Al Feteer (The flat bead) 

  1. In a mixing bowl, add the flour, the egg, and the water. Knead everything well until a ball is formed. Let it rest for 20 minutes.
  2. Divide the dough to medium-sized balls (100 grams each), smooth the surface, and let them rest.
  3. Roll the dough to very thin discs, transfer to a hot stove grill or preheated baking sheet to 180°C. Bake or grill until the edges start to curl and the center bubbles. Remove immediately and keep it covered with a towel to remain soft. 


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