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Meat Soup With Rice (egypt)

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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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