Egyptian Fatteh

Pasos

1. 1

   Prepare the bread: tear pita into bite-size pieces and fry in butter until golden and crisp. Transfer to a glass baking dish and set aside.

2. 2

   In the same pan, melt a bit more butter, add salt, crushed garlic, and cumin; cook until fragrant, then coat the fried bread pieces and return them to the baking dish. Set aside.

3. 3

   Prepare the meat: brown the beef in butter, add onion, salt, pepper, chicken bouillon cube, and enough water to cover. Bring to a boil, then simmer, covered, until tender (about 2 hours). Cool and chop the meat into chunks; reserve the broth separately.

4. 4

   Prepare the rice: melt butter in a pot, add noodles and brown briefly, add rice, stir until some grains turn opaque. Add water and salt to taste, bring to a boil, then simmer until tender (about 35 minutes).

5. 5

   Build the moisture: add some of the meat broth to the top of the bread in the baking dish to saturate. Layer cooked rice on top, then slowly spoon the remaining broth over the rice so it reaches just to the top of the rice.

6. 6

   Prepare the red sauce: in a pan, heat oil or butter, add crushed tomatoes, tomato paste, salt, pepper, garlic, and cumin. Add vinegar and cook until slightly thickened.

7. 7

   Fry the meat: in a pan, cook the meat with a bit of butter or oil, a touch of tomato paste, garlic, salt, pepper, and cumin until golden.

8. 8

   Assemble and serve: spoon the sauce over the rice, top with the fried meat, and serve.