Egyptian Fatta

seriouseats.com

PDK87

subheading: For the Meat and Broth:

2 ¼ pounds (1kg) boneless beef chuck, trimmed and cut into 1-inch cubes

Kosher salt

2 tablespoons (30ml) ghee (see note)

3 bay leaves

5 green cardamom pods, lightly crushed

2 mastic resins, whole (optional; see note)

10 whole black peppercorns

5 allspice berries

One 3-inch cinnamon stick

1 medium yellow onion (8 ounces, 225g), unpeeled, halved lengthwise keeping root intact

5 medium cloves garlic, unpeeled

6 cups (1.4L) hot water, plus more if needed

15 to 20 parsley stalks (about 1.4 ounces; 40g)

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon sweet paprika

½ teaspoon cayenne (optional)

1 beef bouillon cube (optional; see note)

subheading: For the Rice:

2 tablespoons (30ml) ghee (see note)

2 bay leaves

2 green cardamom pods

1 mastic resin (optional; see note)

2 cups uncooked basmati rice (12.7 ounces; 360g), soaked for 30 minutes in room-temperature water, then drained and rinsed

3 cups (710ml) warm meat broth (recipe above)

Kosher salt and freshly ground black pepper

subheading: For the Toasted Pita:

4 pita (roughly 17 ounces; 480g in total), cut in 1-inch squares (about 7 cups)

¼ cup (60ml) extra-virgin olive oil or canola oil, plus more as needed

1 teaspoon garlic powder

½ teaspoon sweet paprika

½ teaspoon ground cumin

½ teaspoon sumac (optional)

Kosher salt and fresh ground black pepper

subheading: For the Garlic-Vinegar Sauce:

2 tablespoons (30ml) ghee (see note)

8 medium cloves garlic (26g), minced (about 2 tablespoons)

3 tablespoons (45ml) distilled white vinegar

1 cup (237ml) meat broth (recipe above)

Kosher salt and freshly ground pepper to taste

subheading: For the Tomato Sauce:

½ cup (118ml) garlic-vinegar sauce (recipe above)

2 tablespoons (30ml) tomato paste

Kosher salt and freshly ground pepper

subheading: To Assemble:

1 tablespoon ghee (see note)

¼ cup toasted nuts, such as almonds, pine nuts, walnuts, or cashews

Note: Ingredients may have been altered from the original.

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