Egyptian Fattah

Step 1

In a deep pot melt butter or ghee over medium high heat, add mastic and stir until mastic pieces are melted.

Step 2

Add meat cubes and brown all over.

Step 3

Add the bay leaves, sugar, black pepper and cardamom, stir to combine.

Step 4

Add onion, garlic, tomato, celery and carrots. Mix everything well together.

Step 5

Pour in hot boiling water to cover. Remove any foam rising at the surface.

Step 6

Bring the pot to a boil, reduce heat. Cover the pot loosely and let simmer until done.

Step 7

Set aside to cool down a bit, remove vegetables and bay leaves with a slotted spoon. Discard if you wish to or season the vegetables and eat.

Step 8

Take the beef cubes out in a plate, cover and set aside.

Step 9

Pour the broth through a sieve to strain and set aside as well.

Step 10

In a pot over medium high, add butter and oil.

Step 11

Wait for the butter to melt then add the rice.

Step 12

Stir the rice for 2-3 minutes until it is all covered with the butter and oil mixture.

Step 13

Pour in water or broth, season with salt and bring to a boil.

Step 14

Reduce heat, cover and let it cook for 13-15 minutes.

Step 15

Preheat oven to 350F.

Step 16

Cut the bread into 1 inch squares. Arrange on a baking sheet.

Step 17

Place the baking sheet in the center of your oven.

Step 18

Bake for 10-12 minutes until edges and bottoms are crisp and golden brown.

Step 19

Remove from oven and set aside.

Step 20

In a saucepan over medium heat, melt butter and olive oil.

Step 21

Add garlic and stir for 30 seconds to 1 minute until the garlic is fragrant and lightly browned.

Step 22

Add the vinegar and let the mixture cook for 3-4 minutes. Reduce heat.

Step 23

Remove about half the garlic on a small bowl and set aside.

Step 24

Increase heat to medium again, pour tomato sauce, 7-spice blend, salt & pepper and mix.

Step 25

Add the tomato paste and pour in one cup of the broth you have.

Step 26

Bring to a boil, reduce heat and simmer for 10 minutes to thicken.

Step 27

In another saucepan, pour in the remaining broth and bring to a boil.

Step 28

Add the garlic-vinegar mixture that we scooped out earlier.

Step 29

Season with salt and pepper then turn heat off.

Step 30

In a skillet over medium high heat melt one tablespoon unsalted butter and add one tablespoon olive oil.

Step 31

Add the meat cubes and brown from all sides.

Step 32

Cover the pan while browning the meat cubes so they do not get too dry.

Step 33

Place the toasted pita on the platter then drizzle with about 1 cup of the white sauce. Note3

Step 34

Add the rice and level then arrange the meat pieces on top or around the platter.

Step 35

Drizzle some tomato sauce on top.

Step 36

Pour the remaining white sauce and tomato sauce on bowls and serve on the side.