Fatta (Thareed) with Rice and Garlic-Tomato Sauce

Ingredients

• Baladi Bread2 loaves
• Rice1 cup
• broth2 cups
• Salt and pepperto taste
• minced garlic½ head
• Tomato paste2 tbsp
• vinegar2 tbsp
• ghee or oil2 tbsp

Allergens (inferred from ingredient names): cereals_gluten, milk

Nutrition per serving (modelled estimate, not measured): kcal 380, protein 9, fat 10, carbs 62, fiber 3, sugar 3

Original steps

1. Cook the white rice using the standard method.
2. Cut the bread into small pieces and toast them in oil or ghee, or bake them in the oven.
3. Heat the oil or ghee and sauté the garlic until golden, then add the vinegar and stir well over medium heat.
4. Add the tomato paste diluted with a little broth and stir well with salt and pepper.
5. Set aside a portion of this sauce in a small bowl to garnish the top of the rice later.
6. Add the salted broth to the remaining sauce and bring to a boil, then pour it over the toasted bread until it is fully soaked.
7. Prepare a large serving platter; layer half of the bread, followed by half of the rice, then the remaining bread, and finally the rest of the rice, topping it with the reserved sauce for garnish.