Zutaten für Egyptian Faatah Rice Meat With Crispy Bread On Bottom
- Stew Meat
- 1 large onion, quartered
- Chicken Bouillon Cube
- Fresh Tomatoes
- Fresh Garlic Cloves
- 1/2 teaspoon tomato paste
- Short Grain White Rice
- Fideos
- 1/2 cup (1 stick) unsalted butter, divided
- 2 tablespoons olive oil or vegetable oil, divided
- 4 large pita breads, torn into bite-sized pieces
- 2 teaspoons ground cumin, divided
- Salt and freshly ground black pepper to taste
- White Vinegar
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Zubereitung von Egyptian Faatah Rice Meat With Crispy Bread On Bottom
- **Prepare the Bread:** Preheat oven to 350°F (175°C). Toss pita pieces with 2 tablespoons of butter. Spread in a single layer on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
- **Sauté Garlic and Cumin:** In a large skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of crushed garlic and 1 teaspoon of cumin. Sauté for 1 minute, until fragrant.
- **Coat the Bread:** Add the crispy pita pieces to the skillet and toss to coat with the garlic-cumin butter. Set aside.
- **Brown the Meat:** In a large pot or Dutch oven, brown the meat over medium-high heat. Add the quartered onion and cook for 5 minutes.
- **Simmer the Meat:** Add chicken bouillon, 4 cups of water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the meat is very tender.
- **Prepare the Rice:** While the meat simmers, melt 2 tablespoons of butter in a saucepan. Add the vermicelli and cook, stirring constantly, until golden brown.
- **Cook the Rice:** Stir in the rice and cook for 1 minute. Add 2 1/4 cups of water and salt. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until the rice is tender.
- **Assemble the Fatta:** Layer the crispy pita bread in a large baking dish (9x13 inch). Pour some of the meat broth over the bread to moisten it.
- **Add Rice and Broth:** Top with cooked rice. Slowly pour the remaining meat broth over the rice, ensuring the liquid reaches almost to the top of the dish.
- **Make the Tomato Sauce:** In a small saucepan, heat 1 tablespoon of olive oil. Add the crushed tomatoes, tomato paste, 3 cloves of crushed garlic, 1 teaspoon of cumin, salt, pepper, and vinegar. Simmer for 15 minutes, stirring occasionally, until slightly thickened.
- **Fry the Meat:** In a skillet, heat remaining 1 tablespoon of olive oil. Add the cooked, cooled meat. Cook for 5-7 minutes, or until lightly browned. Add a touch of tomato paste, 1 tablespoon of crushed garlic, salt, pepper, and cumin.
- **Final Touches:** Spread the tomato sauce evenly over the rice. Top with the fried meat.
- **Serve:** Let the Fatta rest for at least 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
79g
Carbs
21g
