Egyptian Fatta with Vinegar and Garlic

حاتم العلانيCuisinier

Ingrédients

• Lamb, pieces
  1 kilogram
• Egyptian rice, washed
  0.5 kilogram
• Bread, local toasted
  2 loaves
• Medium onion, for boiling the meat
  1 piece
• Garlic cloves, crushed
  6 cloves
• Ghee
  2 tablespoons
• Vinaigre blanc
  0.5 cup
• Cardamom pods
  3 pods
• Salt and black pepper to taste
  0
• Garlic clove, crushed
  1 clove
• Jus de tomate
  2 cups
• Concentré de tomate
  1 tablespoon
• Ghee
  1 tablespoon
• Cannelle
  1 teaspoon
• Salt and black pepper to taste
  0

Mesures

1. 1

   In a large pot for boiling the meat, fill it halfway with water and bring it to a boil. Then add the meat, and when it starts boiling, add the onion, salt, black pepper, and cardamom. Let the pot simmer until the meat is fully cooked.

   Matériel requis:

   🍳

   Pot

   10 minutes
2. 2

   In a medium pot, add a tablespoon of ghee, then add the rice and a little of the meat broth until the rice is covered by about a finger's width. Bring it to a boil, then reduce the heat and let the rice cook until done.

   Matériel requis:

   🍳

   Pot

   10 minutes
3. 3

   Next, break the toasted bread into small pieces and place it in a large, deep dish.

   Matériel requis:

   🍳

   Dish

   5 minutes
4. 4

   In a medium frying pan, add the ghee, then add the garlic and sauté until golden. Carefully add the vinegar and let them boil together, then add 3 large ladles of the meat broth and let them boil together for two minutes. Then pour this mixture over the bread and let it soak up the broth. After that, layer the rice over the bread neatly.

   Matériel requis:

   Poêle à frire

   10 minutes
5. 5

   Prepare a small pot for the sauce, add a tablespoon of ghee, then add the crushed garlic until golden. Then add the tomato juice, tomato paste, salt, black pepper, and cinnamon, and let them boil together. Then add two ladles of the meat broth or half a cup of water until cooked. Finally, pour some of this sauce over the fatta as desired, and place the boiled meat pieces on top.

   Matériel requis:

   🍳

   Pot

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Gheepour 100g

Énergie900 kcal

Lipides totaux100 g

Vinaigre blancpour 100g

Énergie21 kcal

Glucides0.93 g

Jus de tomatepour 100g

Énergie30 kcal

Protéines1 g

Lipides totaux0.1 g

Glucides7 g

Sucres totaux4 g

Fibres alimentaires0.5 g

Eau91 g

Concentré de tomatepour 100g

Énergie100 kcal

Protéines1.5 g

Lipides totaux0.5 g

Glucides24 g

Sucres totaux20 g

Fibres alimentaires2 g

Gheepour 100g

Énergie900 kcal

Lipides totaux100 g

Cannellepour 100g

Énergie247 kcal

Protéines4 g

Lipides totaux1.2 g

Glucides81 g

Fibres alimentaires53 g

Sucres totaux2.2 g

* 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.

Caractéristiques et étiquettes diététiques