Egyptian Meat Fattah with Garlic-Vinegar Sauce

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Simmer the meat with onion, salt, and pepper until tender; reserve the broth.

Ingredients quick view

1 pound beef or lamb stew meat

5 cups water or stock

1 onion, halved

2 cups cooked white rice

2 baladi breads, toasted and broken

5 garlic cloves, minced

1/3 cup vinegar

1 cup tomato passata

2 tablespoons ghee

1 teaspoon ground cumin

Salt and black pepper

Add broth just before serving so the bread retains texture.

Egyptian fattah uses vinegar and garlic rather than a yogurt-only topping.

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