RCI-RC.001.0080.001
Fattah
Fattah from the Recidemia collection
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- One kg of meat cut in cubes.1 unit
- One may use any type of meat but Lamb if preferred. Two cups of short rice.1 unit
- loafs of pita bread2-3 unit
- two small peeled onions1 unit
- 1 dash
- mastic1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Tear or cut flatbread into pieces and fry in a shallow layer of oil or toast in the oven at 375°F until golden and crisp. Set aside on a paper-towel-lined tray.
8 minutes
2
Prepare a seasoned broth by simmering water or stock with salt, pepper, cumin, and cardamom until fragrant. Use this broth to cook the rice according to standard absorption method.
20 minutes
3
In a separate pot, simmer the stewed meat in the seasoned broth with salt, pepper, and a pinch of cardamom until fully tender and falling from the bone. Reserve the cooking broth.
60 minutes
4
Prepare the tomato-vinegar sauce by sautéing minced garlic in ghee over medium heat until golden and fragrant, then stir in tomato paste and cook for two minutes.
5 minutes
5
Add vinegar, a ladle of the reserved meat broth, cumin, salt, and pepper to the garlic-tomato mixture and simmer until the sauce thickens slightly. Adjust seasoning to taste.
8 minutes
6
Arrange the toasted flatbread in a single layer on a large serving platter and ladle enough warm meat broth over the bread to soften it without making it soggy.
3 minutes
7
Spoon the cooked rice evenly over the soaked bread layer, then arrange the stewed meat pieces on top of the rice.
2 minutes
8
Pour the tomato-vinegar garlic sauce generously over the assembled dish and finish with a drizzle of warm ghee. Serve immediately.
2 minutes