Egyptian Fatah

Ingredients for 4 servings:

• 1 kg beef, coarse pieces
• 1 large onion(s)
• 2 bay leaves
• 2 grains coriander, unground
• salt and pepper
• 500 g tomatoes, possibly from the can
• 1 tbsp tomato paste
• 6 cloves garlic
• 3 slice(s) of flatbread, Arabic bread or roll
• butter
• oil
• 2 cup(s) rice (short grain rice)
• n. B. water

Instructions

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

popular meat and rice dish

First, make the meat broth. Wash the meat, pat it dry, and place it in a preheated pot. Season with salt and pepper, then add water. Add the onion, coriander, and bay leaves. When it boils, skim off the foam so the broth stays clear. Let it simmer until it’s cooked to your desired consistency. I like it very soft, my husband prefers it firm to the bite. Wash the rice. Add butter (as desired, but more is better) to a pot. Add the rice and sauté briefly. Add salt and fill with water until about half a centimeter above the rice. When it starts to boil, reduce the heat to low, cover, and let it swell. Stir occasionally (cooking time: approx. 30 minutes). Blend the tomatoes with tomato paste, salt, and pepper with a little water. Peel and finely chop the garlic. Fry in oil. Be careful not to overcook it, or it will become bitter. Add the tomato puree and reduce until thickened. Crumble the bread and fry in butter until crispy. Now place the bread in a dish. Pour meat broth over it until the bread can absorb no more. Place the cooked rice on top. Spread the tomato sauce decoratively over the rice. Place the meat on top. If you like, you can brown it again in butter and a little salt. Serve with the remaining tomato sauce.