Egyptian Fatta (Festive Meat-Rice Dish)

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1. 1Step 1: Season beef with salt all over and set aside. In a large heavy bottomed pot or Dutch oven, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, mastic resin (if using), black peppercorns, allspice, and cinnamon, and cook, stirring constantly, until fragrant, about 30 seconds. Working in batches to avoid crowding the pot, add beef in a single layer (you can leave the whole spices in the pot). Increase heat to medium-high and cook, turning occasionally, until beef is browned all over, about 8 minutes. Transfer to a plate with the whole spices and repeat with remaining beef.
2. 2Step 2: Add onion and garlic to the pot and cook over medium-high heat until beginning to blister, about 1 minute.
3. 3Step 3: Return beef and whole spices to the pot along with any accumulated juices. Stir in hot water (the water should cover the beef by about 1 inch; if necessary, add additional water) along with the spices. Bring the broth to a boil over medium-high; let it boil for 5 minutes.
4. 4Step 4: Reduce heat to medium-low and let the broth simmer gently, uncovered, until the beef is fork-tender and the broth becomes fragrant and laden with flavors, about 2 hours; occasionally skim and discard any fat that rises to the surface. Season with salt and add beef bouillon cube, if desired. Remove from heat and let cool slightly, about 5 minutes.
5. 5Step 5: Strain the broth through a fine-mesh strainer set over a large heatproof bowl. Transfer the cooked beef cubes to a separate plate, discarding onion, garlic, parsley stalks, and whole spices, then cover broth loosely to keep warm. Transfer the broth to a clean medium saucepan, skimming and discarding any fat on the surface; you should have 4 cups of broth (if necessary, add additional water to reach 4 cups). Cover to keep warm.
6. 6Step 6: In a large saucepan, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, and mastic resin (if using) and cook, stirring constantly, until fragrant and mastic has melted, about 1 minute.
7. 7Step 7: Add the rinsed and drained rice and cook, stirring constantly, until the rice is very lightly toasted and evenly coated with the ghee, 2 minutes.
8. 8Step 8: Stir in the meat broth (see note), cover, and bring to a boil over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, following timing on rice bag instructions.
9. 9Step 9: Remove from heat, uncover rice, and fluff with a fork, seasoning to taste with salt and pepper; discard cardamom pods and bay leaves. Let stand, uncovered, for 5 minutes (this allows excess steam to escape so the rice remains fluffy). Then cover rice with a clean tea towel to keep it warm until you assemble the fatta.
10. 10Step 10: Preheat oven to 400°F (200°C). On a rimmed baking sheet, drizzle pita squares all over with oil. Bake seasoned pita, tossing once halfway through, until crispy and golden, 10 to 15 minutes. Set aside and cover loosely with aluminum foil to keep warm until you assemble the fatta.
11. 11Step 11: In a small saucepan, heat ghee over medium heat until shimmering. Add minced garlic and cook, stirring constantly, until garlic becomes fragrant and starts to turn golden, 1 to 2 minutes. Immediately whisk in the vinegar, then whisk in the broth and remove from heat. Season to taste with salt and pepper, then set aside.
12. 12Step 12: In a small saucepan, heat the 1/2 cup of the garlic-vinegar sauce over medium heat until nearly simmering. Whisk in tomato passata and tomato paste until fully dissolved. Season with salt and pepper and set aside.
13. 13Step 13: On a large serving platter, arrange the toasted pita chips in an even layer. Spoon the hot rice on top in an even layer. Drizzle 1/2 cup of hot garlic-vinegar sauce over the rice.
14. 14Step 14: In a large skillet, heat ghee over medium-high heat until shimmering. Add cooked beef and sear, stirring occasionally, until heated through and shimmering, 3 to 5 minutes. Remove from heat and arrange the cooked beef over the rice.
15. 15Step 15: Drizzle the entire dish with the tomato-garlic sauce.