Ingrédients
Agneau1 kilogram
Riz Égyptien0.5 kilogram
Jus de tomate1 cup
Ail Écrasé2 clove
Vinaigre1 tablespoon
Beurre2 tablespoon
Huile3 tablespoon- Salt and spices0
- Bread cut into cubes and toasted in the oven1 loaf
Oignon1- Tomato, chopped1
Mesures
- 1
To boil the meat, in a pot over heat, add half water, then add the onion and tomato. Let it boil, then add the meat and let it cook for an hour or until fully tender.
60 minutesMatériel requis:
Marmite - 2
In another pot over heat, add two tablespoons of oil and butter, then add the washed rice and salt, stir a little, add about 4 cups of meat broth and let it cook.
30 minutesMatériel requis:Marmite - 3
To make the sauce, in a pot over heat, sauté the crushed garlic in a tablespoon of oil, then add the tomato juice and let it simmer. Add vinegar, salt, and spices, then let it cook for 2 minutes, turn off the heat and set aside.
2 minutesMatériel requis:Marmite - 4
In a serving dish, distribute the toasted bread, then pour half a cup of meat broth over it. Place the rice on top of the bread, then drizzle the sauce over the rice followed by the meat. Serve the Fatta hot.
5 minutes
Faits nutritionnels
Agneaupour 100gRiz Égyptienpour 100gJus de tomatepour 100gAil Écrasépour 100gVinaigrepour 100gBeurrepour 100gHuilepour 100gOignonpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.