Egyptian Fattah

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Step 1

Heat ghee in a large pot and sear the meat until browned.

Step 2

Add the bay leaves, black pepper, cardamom pods, and a pinch of ground nutmeg to the pot and stir.

Step 3

Add the quartered onion and sauté everything together until the onion starts to take on a golden color. Pour in enough water to completely submerge the meat and bring it to a boil. Skim off and discard any foam or scum that rises to the surface of the boiling water.

Step 4

Cut and lightly squeeze tomato directly into the broth to add flavor. Cover the pot, lower the heat, and let it simmer until the meat is completely tender and cooked through. Proceed with the other steps until the meat js cooked through. Remove the cooked meat from the broth and place it in a covered container so it stays moist.

Step 5

Heat oil in a saucepan over medium heat.

Step 6

​Add minced garlic and sauté just until it becomes fragrant.

Step 7

​Stir in coriander powder and sugar. Mix well. Pour in vinegar to deglaze the pan.

Step 8

Add tomato puree, season with salt and black pepper to taste, and let it simmer on low heat until thickened.

Step 9

Cut Lebanese bread into small squares using a knife or kitchen scissors. Place the bread pieces on a tray in the oven at a high temperature until they are thoroughly toasted and crunchy. You can proceed with other components while the bread is in the oven

Step 10

In a large pan, heat oil and ghee, then toss the oven-toasted bread to crisp it up further.

Step 11

Make a small well in the center of the bread in the pan, add minced garlic, and stir until fragrant. Pour vinegar directly over the bread and garlic mixture. Add small ladles of the prepared tomato sauce to the bread and stir. Add large ladles of hot meat broth and stir until the bread absorbs the liquid while still keeping some texture.

Step 12

Heat ghee and oil in a pot. Add 4 cups of washed and well-drained Egyptian rice to the pot. Stir the rice continuously for a few minutes until all the grains are thoroughly coated in the fats and dried out.

Step 13

Pour the hot, salted meat broth over the rice until the liquid sits about half a finger-joint (half an inch) above the rice level. Cover the pot and cook on high heat until the rice absorbs most of the liquid. Give the rice a quick stir, reduce the heat to the lowest setting, and let it steam until perfectly fluffy.

Step 14

Spread the seasoned, moistened toasted bread evenly across the bottom of a large serving platter.

Step 15

Layer the cooked fluffy rice evenly completely covering the bread layer.

Step 16

Drizzle one final ladle of hot meat broth evenly over the top of the rice layer.

Step 17

Melt a small piece of butter or ghee with a splash of oil in a pan and lightly sear the cooked meat pieces just to coat them with flavor. ​Arrange the seared meat pieces neatly on top of the bed of rice.

Step 18

Spoon the remaining warm tomato sauce decoratively over the top of the rice and meat before serving.

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