Fatta - Egyptian Meat Soup

Time

Prep 15 min · Cook 120 min · 135 min total

Difficulty

medium

1. 1

   Cube lamb into 1 inch cubes and put with 6 cups water into a stock pot. Add onions, salt and pepper to taste and bring to a slow boil.

2. 2

   Let simmer for 1 1/2 hours until meat is tender but does not fall apart. While meat is cooking, bring rice with 1 cup water, 1 tablespoon ghee and 1/4 teaspoon salt to a boil. Cover and turn heat to lowest, let rice simmer until it is done, ca. 15-20 minutes.

3. 3

   With a slotted spoon, get meat out of the broth, drain. In a skillet, heat 1 tablespoon ghee and fry drained meat for some minutes.

4. 4

   Take meat out of the skillet and keep warm. Add 1/4 cup ghee to the skillet and let melt at medium heat.

5. 5

   Add garlic, fry until lightly coloured. Remove skillet from stove, add vinegar. From here, there are two variations:.

6. 6

   First, put one slice of roasted bread into large pot. Top with half of the sauteed garlic and half of the rice. Add some broth, then top with second slice of bread and remaining rice. Top with fried meat cubes and remaining garlic. Pour remaining broth on top and garnish with parsley.

7. 7

   Second: Combine broth and sauteed garlic, bring to a boil. Tear bread into pieces and add just before serving. Serve soup, rice and meat seperately.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.