Fatta Egyptian Meat Soup Food

FATTA

Steps:

• Clean well the Lamb Tongues, heads, and pigs feet with water.
• take off fat of the lamb Tongues.
• Put lamb heads, tongues, and pig feet in stock pot with clean water.
• Add Salt and let it boil. after it boils , take froth out of top.
• Add diced onions Black Pepper, and Allspice and put in low heat.
• When almost done, add one head of Garlic with mint. both Garlic and mint are minced (grounded). add the vinegar in the stock pot. Cook until meat is fully cooked.
• Cut Arabic bread into small pieces and put in a flat pan. Add the broth, and add yogurt. Add lamb heads, tongues, pigs feet on top. then add more broth.
• Ready to service.

EGYPTIAN FAATAH (RICE & MEAT WITH CRISPY BREAD ON BOTTOM)

Steps:

• To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.
• Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.
• To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.
• To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.
• Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don't worry, this doesn't have to be exact. Now you're ready to make the sauce and fry the meat to put on top.
• To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.
• To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.
• Spoon this atop the rice and serve. Enjoy!

FATTA - EGYPTIAN MEAT SOUP

Steps:

• 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.
• 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.
• 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.
• Take meat out of the skillet and keep warm.
• Add 1/4 cup ghee to the skillet and let melt at medium heat.
• Add garlic, fry until lightly coloured.
• Remove skillet from stove, add vinegar.
• From here, there are two variations:.
• 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.
• 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.