This recipe is of ultimate sentimental value. I know my late father would have been enthused 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 (flatbread) is an authentic recipe that originated in Southern Egypt.
The recipe is presented by and copied from Hala Abdou, @halaabdou_photographer, on the Instagram page, @elnamleya.egypt
According to Hala’, people in Southern Egypt usually prepare this meal on Thursday mostly because it’s the day of the weekly market, as well as the day 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 grinds the onions.
This recipe is much easier to make than it seems. Dipping the hot bread in the saucy stew to scoop up 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
- ½ kg beef, cubed
- ½ kg minced onions and ½ kg diced onions
- ½ kg tomatoes, juiced
- Salt and pepper for seasoning
For the Feteer (Flatbread)
- ½ kg all-purpose flour
- Pinch of salt
- Water as needed
Al Marak (The Beef Stew)
- Heat the ghee in 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.
- Add the meat cubes and brown them on all sides.
- Pour the tomato juice into the pot and season with salt and pepper as desired.
- Add a little bit of water initially and add more water if needed.
- After the meat is done and the tomato juice is reduced, you can either place it in the oven, under the broil to brown the top further, or serve it as is with the feteer (flatbread).
Al Feteer (The Flatbead)
- In a mixing bowl, add the flour, egg, and water. Knead everything well until a ball is formed. Let it rest for 20 minutes.
- Divide the dough to medium-sized balls (100 grams each), smooth the surface, and let them rest.
- 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 covered with a towel to remain soft.