Sunday, November 6, 2011

Egyptian fattah

This is an Eid and Ramadan fav! Don't be put off by the vinegar. I promise, It's amazing!

What ya need, 

2 and a half pounds of good beef. I use a nice sized lean roast, cooked and shredded or cubed. SAVE THE MEAT JUICE FROM COOKING!
4-6 cloves of fresh garlic cooked in butter till golden
1 or 2 bay leaves
2 or 3 pita bread, I like the whole wheat for this but you can use the white.
2 cups cooked medium grain rice
3 tabls vinegar( I like to use a bit more)

What ya do,
Pour the meat drippings, vinegar, garlic and seasonings into a large sauce pan, cook on low for 1 hr. you may need to add a cup or so water if it cooks down too much

Cut up the pita bread into pieces, place it on a cookie sheet and bake it at 350 until it is toasted and crispy.  If you don't mind the extra calories brush it with a bit of butter, real butter not the fake stuff. toss it every once in a while to ensure even cooking
In a glass cake pan ( you can use any kind of pan)  cover the bottom in the toasted pita. spread the rice over, then the meat. and spoon over the the sauce pan of juice.  ENJOY!

Besides holidays I will make this if I cook a bunch of meat for dinner and end up with left overs. If you put the meat and drippings in the frig over night the fat is much more easy to remove from the drippings. If you forget to save the meat drippings you can improvise with a bit of beef brother or bullion but it's not as good.

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