Egyptian Fattah

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1. 1Step 1: In a pan, add the ghee; when hot, add the lamb meat. Fry the meat until it has brown patches on all sides.
2. 2Step 2: Add the spices, the onion, and the garlic. Mix the ingredients on medium heat for 1 minute. Pour enough water to cover the meat—season with salt.
3. 3Step 3: It will take one hour to cook the meat until tender, but if you are using beef, it will take longer.
4. 4Step 4: Remove the meat from the stock and keep it aside. Strain the stock and discard the spices, onion, and garlic. Keep it aside.
5. 5Step 5: In a pan, add the ghee; when hot, add the minced garlic and cook on medium-low heat for a minute. Pour the tomato puree and stir for 2 minutes.
6. 6Step 6: Add the spices and stir for a minute, then add the tomato paste and the stock. Add the vinegar. You can use 1 cup of stock and 1 ½ cup of water if you don’t have enough stock left. Cook the sauce until some oil comes to the surface.
7. 7Step 7: Wash the rice until the water runs clear. Soak the rice for 15 to 20 minutes.
8. 8Step 8: In a pan, add the ghee, and when hot, add the rice and stir for 2 minutes on medium-low heat.
9. 9Step 9: Pour the stock over the rice. You can use half stock and half regular water if you don’t have enough stock, but make sure they both are boiling, or the rice won’t cook evenly.
10. 10Step 10: Increase the heat to medium-high, season the rice with salt. Cover the rice tightly when it comes to a boil and let it cook on the lowest heat for 17 minutes.
11. 11Step 11: Uncover the rice and fluff with a fork.
12. 12Step 12: In a hot pan, add the oil, and when hot, add the pita bread cubes and fry until golden brown.
13. 13Step 13: Place some fried pita bread on a plate and pour a few spoons from the sauce. Add a layer of the cooked rice, add a layer of the cooked meat, pour a little sauce around the meat, and sprinkle some of the fried bread around the meat.