Egyptian Fatta with Tomato Sauce and Garlic-Vinegar Dakka

Ingredients

• •500 g beef (shank or kandoz cut)
• •1 large whole onion (unpeeled, uncut)
• 2 bay leaves
• •4-5 cardamom pods
• •2 cups white rice
• •3 tbsp ghee (1 for the rice, 1 for the sauce, 1 for the dakka)
• •8 slices bran toast (or an equivalent amount of whole-wheat bread)
• •4-5 large tomatoes, peeled, seeded, and pureed
• •8 garlic cloves, crushed to a smooth paste (4 for the sauce, 4 for the dakka)
• •2-3 tbsp cane vinegar (to taste)
• •Salt to taste
• •3 tsp cumin (for the broth, the sauce, and the dakka)

Steps

1. 1Rinse the beef and place it in a deep pot with the whole onion, bay leaves, cardamom pods, salt, and 1 tsp cumin. Cover with water and bring to a boil, then skim off the foam. Reduce to low and simmer for 1.5-2 hours until tender. Lift out the onion, bay leaves, and cardamom, then strain the broth.
2. 2In another pot, heat 1 tbsp ghee and add the washed rice, stirring for a minute. Pour in 4 cups of the strained broth and a pinch of salt. Bring to a boil, then cover and reduce to low. Cook for 18-20 minutes until the rice has absorbed the broth.
3. 3Cut the bran toast into small cubes and toast at 180°C for 10-15 minutes until golden and crisp.
4. 4Make the tomato sauce: heat 1 tbsp ghee in a pan, add 4 crushed garlic cloves, and stir for 30 seconds. Add the pureed tomato, salt, and 1 tsp cumin, and simmer over medium heat for 10-15 minutes until the sauce thickens and deepens in color. The longer it reduces, the deeper the flavor.
5. 5Make the dakka: heat 1 tbsp ghee in a small pan, add the remaining 4 crushed garlic cloves, and stir for 30 seconds only — don't let it burn. Add the vinegar quickly (it will hiss and release a sharp smell — that's normal), then the cumin and salt, and immediately pull off the heat.
6. 6Assemble: in a deep serving dish, layer the toasted bread cubes on the bottom. Moisten lightly with a splash of hot broth (just to soften — they shouldn't float). Pour the garlic-vinegar dakka over the bread, then spread the rice on top. Pour the tomato sauce over the rice and arrange the meat pieces on top. Finish with an extra drizzle of sauce or dakka if you like.

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