Egyptian Fatta (rice & bread with meat)

Name: Egyptian Fatta (rice & bread with meat)
Total time: 150 min
Yield: 6
Cuisine: Arab
Ingredients: For the meat and broth:; 1 kg bone-in lamb or beef; 1 large onion, quartered; 4 cardamom pods, 2 bay leaves, 1 cinnamon stick, salt and black peppercorns; 2 litres water; For the rice:; 2 cups Egyptian (short-grain) rice, washed and drained; 2 tbsp ghee; 2 cups of the hot meat broth (from above); For the bread:; 3 rounds of baladi bread (or tannour bread), torn into small pieces; 2 tbsp ghee to coat it; For the tomato, garlic and vinegar sauce:; 10 cloves garlic, crushed (divided in three batches); 2 cups tomato juice or tomato sauce; ¼ cup white vinegar (divided in two); 3 tbsp ghee, ½ tsp cumin, salt and black pepper; 2 more cups broth for soaking

Recipe No.: A-6

Arab150 minServes 6

Egyptian fatta is one of the best-known dishes for Eid and feasts: toasted bread soaked in broth and topped with rice, tomato sauce, then meat and a garlic and vinegar pour. Its name comes from "fatt", meaning to crumble or break, and in Egyptian homes it is tied to Eid al-Adha, when the sacrificial meat is cooked. Its secret is the garlic pour, whose garlic must never burn.

Ingredients for Egyptian Fatta

For the meat and broth
1 kgbone-in lamb or beef
1large onion, quartered
4cardamom pods, 2 bay leaves, 1 cinnamon stick, salt and black peppercorns
2 litreswater
For the rice
2 cupsEgyptian (short-grain) rice, washed and drained
2 tbspghee
2 cupsof the hot meat broth (from above)
For the bread
3rounds of baladi bread (or tannour bread), torn into small pieces
2 tbspghee to coat it
For the tomato, garlic and vinegar sauce
10 clovesgarlic, crushed (divided in three batches)
2 cupstomato juice or tomato sauce
¼ cupwhite vinegar (divided in two)
3 tbspghee, ½ tsp cumin, salt and black pepper
2more cups broth for soaking

Method

Simmer the meat in the water with onion, cardamom, bay leaves, cinnamon, salt and pepper for 1½ to 2 hours until tender, skimming the foam.
Lift out the meat, strain the broth and keep about 4 cups.
Toast the bread tossed with ghee in a 200°C oven until golden and crisp, 10 to 12 minutes.
Sauté the rice in the ghee 1 minute, add 2 cups broth and salt, cover and cook on low 15 to 18 minutes.
For the sauce: brown a third of the garlic in a spoon of ghee until light golden (do not burn), add the tomato juice, cumin, salt and pepper and simmer 10 to 15 minutes until thick.
For the first garlic pour: brown a third of the garlic in a spoon of ghee, add half the vinegar and 1½ cups broth and bring to a boil.
Put the toasted bread in a deep dish or tray, pour the first garlic mixture over to soak, spread the rice on top and cover with the tomato sauce.
For the final pour: brown the remaining garlic in a spoon of ghee, add the remaining vinegar, ½ cup broth, pepper and salt and boil 1 minute.
Brown the meat pieces in ghee for 5 minutes, arrange them on top, drizzle the final garlic mixture over and serve at once.

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