| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Egyptian | Mcrecipe, Meats, Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean beef |
| Or lamb, cut | ||
| Into small pieces | ||
| 6 | c | Water |
| Salt and pepper | ||
| 1 | Onion | |
| 3 | T | Butter |
| 5 | Cloves garlic, crushed | |
| 1 | t | Vinegar |
| 1 | Loaf pita bread, crisped | |
| 2 | c | Cooked rice |
| 15665 | 90 |
INSTRUCTIONS
Simmer the meat in the water with salt, pepper and whole onion until the meat is tender; then skim off the scum and discard the onion. Remove the meat from the broth with a slotted spoon, and drain on paper towels. Set aside. Melt 1 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned; then remove to a serving bowl and keep warm. Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into broth; then bring to a boil. Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and rice separately, allowing each person to serve themselves. *Hanneman > "Fatta," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN NOTES: This soup is traditionally served by Egyptian Christians as the first meal after the Lenten fast. Dry the Pita bread in an oven until crisp. Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
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