Ingredients: 2 kg lamb, in cubes – kha-roof 3 tbsp garlic, minced – toom 2 tbsp tomato paste – sal-sa ta-ma-tam 7 tbsp margarine – sam-na 3 cardamons – hab-ba-ha-ni 4 1⁄2 cups of water – ma-ya 1 cup of vinegar – khal 3 cups of rice – roz 8 loaves of Egyptian bread – a-eesh ba-la-di salt and pepper – malh and fil-fil
Directions Preparing the meat * Boil the meat for 30 -50 minutes or until tender in a deep pan. Strain and reserve two to three cups of the meat broth. Preparing the rice * While the meat is boiling, wash the rice well under running water and drain. * Melt two tbsp of margarine in a deep pan. Add the three cardamoms and stir for a minute. Add the rice and sir for another minute. * Add salt and three cups of water and cook until water is absorbed. Cover and move to low heat and leave to cook for about 25 minutes. Preparing the sauce * Melt two tbsp of margarine in a small saucepan. Add the garlic and stir until golden. * Add the tomato paste and stir. Add 1⁄2 cup water and 1⁄2 cup vinegar. Heat until boiling. Preparing the bread * Cut the bread into bite size squares. Heat two tbsp of margarine in a large skillet. Add the bread and stir until crispy. * Add gradually two to three cups of meat broth and stir until the bread is just soft and drain any unabsorbed broth. Preparing the fattah * Arrange the bread evenly on a large serving platter. Spread the rice over the bread and sprinkle some of sauce over the rice. Add the meat cubes on top and serve immediately. Note * For those who do not like lamb, the meat can be replaced by beef or veal. * If desired, fried nuts can be sprinkled over the fattah.
