Egyptian Fatta with Garlic-Vinegar Sauce & Crispy Flatbread

Ingredients

• Boiled veal or beef shank with rich broth1 kg tender meat + rich broth
• Egyptian short-grain white rice2 cups rice cooked in broth
• Egyptian baladi flatbread toasted in ghee3 loaves cut into squares
• Minced fresh garlic1 whole head (8-10 cloves)
• Pure white vinegar1/3 cup white vinegar
• Egyptian baladi ghee3 tablespoons
• Concentrated tomato sauce2 cups strained tomato sauce
• Spices (black pepper, salt, dry coriander)Ground black pepper, salt, dry coriander

Allergens (inferred from ingredient names): cereals_gluten, milk

Nutrition per serving (modelled estimate, not measured): kcal 720, protein 40, fat 28, carbs 78, fiber 3, sugar 5

Original steps

1. Cut baladi bread into bite-sized squares, toss with baladi ghee and garlic, bake until deeply crisp and aromatic.
2. Cook short-grain white rice using rich meat broth until tender and gleaming.
3. Sauté minced garlic in ghee with dry coriander until pale golden, quench with white vinegar, then add a ladle of rich broth.
4. Divide garlic-vinegar sauce in half. To one half, add strained tomato sauce and simmer until rich and tangy.
5. Place crispy bread in serving platter, moisten with a few ladles of hot broth and clear vinegar-garlic sauce (bread should stay slightly crunchy), cover with hot white rice.
6. Crown with the tangy tomato sauce, drizzle remaining garlic-vinegar sauce, and arrange browned pieces of meat on top.