Egyptian Fatta

Ingredients for 4 servings:

• 1 kg diced veal
• 3 cups rice
• Bread(s) as desired, dry
• 2 cloves garlic
• 2 onions
• some vinegar
• Butter (ghee would be better)
• 1 can of tomato paste
• salt and pepper
• Water as needed
• some oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the rice in a pot with a little butter. In another pot, add salt, pepper, and an onion to the boiling water. Cook the meat in it until tender (takes about 1 hour). Set aside. Finely chop the other onion and fry it in oil, then mix the tomato paste with 3 cups of broth and add it to the onions. Season with salt and pepper and cook until the oil floats to the top. Place the crushed bread in a large casserole dish. Add the cooked rice. Spread the rice over the bread. Then, using the handle of a wooden spoon, make small holes in the rice and pour some of the broth over it. Pour the cooked tomato sauce over it (not too much, just enough to cover the rice), and serve the rest of the tomato sauce at the table. Finally, heat a little butter in a pan and fry the crushed garlic. Then deglaze with vinegar (careful, it has a strong smell). Pour this garlic sauce over the filled dish with the bread, rice, and tomato sauce. Arrange the meat on top and serve. Tip: You can brown the meat in a little oil once it’s cooked.