Egyptian Fatta with Vinegar and Garlic

حاتم العلانيChef

Ingredjenti

• 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
• Vinagre abjad
  0.5 cup
• Cardamom pods
  3 pods
• Salt and black pepper to taste
  0
• Garlic clove, crushed
  1 clove
• Ġuħ ta' tomat
  2 cups
• Pasta tat-tadam
  1 tablespoon
• Ghee
  1 tablespoon
• Kanella
  1 teaspoon
• Salt and black pepper to taste
  0

Passi

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.

   Għodda meħtieġa:

   🍳

   Pot

   10 min
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.

   Għodda meħtieġa:

   🍳

   Pot

   10 min
3. 3

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

   Għodda meħtieġa:

   🍳

   Dish

   5 min
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.

   Għodda meħtieġa:

   Pan

   10 min
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.

   Għodda meħtieġa:

   🍳

   Pot

   10 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Gheegħal kull 100g

Enerġija900 kcal

Xaħam Totali100 g

Vinagre abjadgħal kull 100g

Enerġija21 kcal

Karboidrati0.93 g

Ġuħ ta' tomatgħal kull 100g

Enerġija30 kcal

Proteini1 g

Xaħam Totali0.1 g

Karboidrati7 g

Zokkor Totali4 g

Fibri Dietetiċi0.5 g

Ilma91 g

Pasta tat-tadamgħal kull 100g

Enerġija100 kcal

Proteini1.5 g

Xaħam Totali0.5 g

Karboidrati24 g

Zokkor Totali20 g

Fibri Dietetiċi2 g

Gheegħal kull 100g

Enerġija900 kcal

Xaħam Totali100 g

Kanellagħal kull 100g

Enerġija247 kcal

Proteini4 g

Xaħam Totali1.2 g

Karboidrati81 g

Fibri Dietetiċi53 g

Zokkor Totali2.2 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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