Egyptian Fattah with Beef, Crisp Bread and Garlic-Vinegar Tomato Sauce

What you need

• 1 kg (2 1/4 lb) beef chuck, or lamb shoulder, cut into 5 cm (2 in) cubes
• 4 tbsp ghee, or unsalted butter, divided
• 2 bay leaves
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick, small
• 1 tsp black peppercorns
• 1 onion, halved
• 10 garlic cloves, 4 left whole, 6 minced
• 2 tsp salt, plus more to taste
• 400 g (2 cups) short-grain rice, Egyptian or Calrose
• 1 tbsp olive oil
• 4 pita breads, or Egyptian baladi bread, cut into 2.5 cm (1 in) squares
• 60 ml (1/4 cup) white vinegar
• 480 ml (2 cups) tomato sauce, plain passata
• 2 tbsp tomato paste
• ground black pepper, to taste

Method

Restated from the original video

1. 1

   Melt 1 tbsp of the ghee in a large heavy pot over medium-high heat. Brown the beef in batches on all sides, 6-8 min per batch.

2. 2

   Return all the beef to the pot with the bay leaves, cardamom, cinnamon stick, peppercorns, onion and the 4 whole garlic cloves. Pour in boiling water to cover by 2-3 cm (1 in) and add the salt.

3. 3

   Bring to a boil and skim off the foam. Cover loosely and simmer over low heat until the beef is fork-tender, 1 1/2-2 hours.

4. 4

   Lift out the beef and set it aside covered. Strain the broth and discard the aromatics. You need about 1.5 l (6 cups); top up with water if short.

5. 5

   Heat the oven to 180 °C (350 °F). Spread the bread on a baking sheet and toast until crisp and golden at the edges, 10-12 min.

6. 6

   Wash the rice in several changes of water, leave it in fresh water for 20 min, then drain. Heat 1 tbsp ghee with the olive oil in a saucepan over medium heat and stir the rice in it for 2-3 min until every grain is coated.

7. 7

   Add 540 ml (2 1/4 cups) of hot broth and a pinch of salt. Bring to a boil, cover tightly and cook on the lowest heat until the liquid is absorbed, 15-17 min. Fluff with a fork.

8. 8

   For the garlic-vinegar base, melt 1 tbsp ghee in a saucepan over medium heat and fry the minced garlic until fragrant and just golden, about 1 min.

9. 9

   Add the vinegar and let it bubble for 2-3 min. Scoop out half of the garlic-vinegar mixture into a small bowl.

10. 10

    To the garlic left in the pan, add the tomato sauce, tomato paste and 240 ml (1 cup) of broth. Season with salt and ground pepper and simmer until slightly thickened, about 10 min.

11. 11

    Bring the remaining broth to a boil in another pan, stir in the reserved garlic-vinegar mixture, season and turn off the heat.

12. 12

    Brown the boiled beef in the last 1 tbsp ghee in a frying pan over medium-high heat, 3-4 min.

13. 13

    Spread the toasted bread over a large platter and soak it with about 240 ml (1 cup) of the garlic broth.

14. 14

    Cover the bread with the rice, set the beef on top and spoon the tomato sauce over. Serve with the remaining garlic broth and tomato sauce on the side.

Imported from amiraspantry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.