Egyptian Fatta with Garlic-Vinegar Dakka (No Tomato)

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
• •2 tbsp ghee (1 for the rice, 1 for the dakka)
• •8 slices bran toast, toasted (or an equivalent amount of whole-wheat bread)
• •4 garlic cloves, crushed to a smooth paste (no chunks)
• •1 tsp cane vinegar (or to taste)
• •Salt to taste
• •2 tsp cumin (for the broth and the dakka)

Steps

1. 1Rinse the beef well 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 over high heat, then skim off the foam that rises to the surface. Reduce to low and simmer for 1.5-2 hours until the meat is tender.
2. 2Lift out the onion, bay leaves, and cardamom pods (this is why the onion went in whole). You'll have a rich, aromatic broth. Set the meat aside and strain the broth for use in the rice and the assembly.
3. 3In another pot, heat 1 tbsp ghee and add the washed rice, stirring for a minute. Pour in 4 cups of the strained broth (twice the rice volume) 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 fully.
4. 4Cut the bran toast into small cubes and toast in a 180°C oven for 10-15 minutes until golden and crisp.
5. 5Make the dakka: crush the garlic to a completely smooth paste (this matters — in nizam al-tayyibat garlic is used crushed, never in chunks). Heat 1 tbsp ghee in a small pan, add the garlic paste and stir for 30 seconds only — don't let it burn. Add the vinegar quickly (it will hiss), then the cumin and salt, and immediately remove from the heat.
6. 6In a deep serving dish, layer the toasted bread cubes on the bottom. Ladle 1-2 cups of hot broth over them so they soften slightly without floating. Spread the rice on top, then pour the dakka over the rice. Arrange the meat pieces on top and finish with a final splash of warm broth. Serve hot.

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