How to make Egyptian Lamb Fattah

Instructions

Stock:

1. Melt the butter in a pot and add the mastic, let it melt into the butter
2. Add the meat to the pot and sear on all sides till evenly browned
3. Crush garlic cloves and add to the pot
4. Cut onions in half and add along with the whole spices
5. Mix well then pour enough water to submerge the meat
6. Bring to a boil then skim the surface to remove the scum
7. Turn the heat down to low and simmer for an hour

Bread:

1. Cut the pitta into bite-sized pieces
2. Evenly place on a greaseproof paper-lined baking sheet
3. Add olive oil, salt and pepper then mix thoroughly
4. Bake in a 180c or 350f oven for 8-12 minutes until golden brown and toasted

Tomato sauce:

1. Melt a tablespoon of butter in a saucepan on medium heat
2. Chop onion to a medium dice and add to the pot
3. Saute for 3-5 minutes until translucent
4. Slice 2 garlic cloves as thin as you can then add to the onions (you can mince instead)
5. Fry for a couple of minutes then add the white vinegar to deglaze the pot
6. Add crushed tomatoes and water to the pot and bring to a boil (blend 1 can of tomatoes to make)
7. Add salt and pepper, once boiling turn down to a simmer
8. Cook for 15-20 minutes until thick

Rice:

1. Rinse rice 3-4 times until the water runs clear
2. Add Butter and Oil to the pot then add rice and fry until toasted and shiny
3. Season the rice with salt and pepper and mix well, spread the rice out into an even layer
4. Add enough stock to the pot to submerge the rice by about 1.5cm or 1/2 an inch
5. Bring the pot to a boil and cover with a tight lid
6. When all the water has evaporated turn the heat down to low and leave it to steam for 20 minutes

Garlic Sauce:

1. Add butter to the pot and melt
2. Thinly slice or mince the garlic cloves and add to the pot
3. Fry until the garlic is a light golden color
4. Add the vinegar and let it boil for 1 minute before setting aside

To assemble:

1. Melt a tablespoon of butter in a frying pan
2. Season the meat then add to the pan and sear on all sides till golden brown
3. Add toasted bread to an oven-safe dish
4. Add half of the vinegar sauce to the bread and a couple of tablespoons of tomato sauce mix thoroughly
5. Bake in a 180c or 350f oven for 5 minutes until crispy once more
6. Add the rest of the vinegar to the bread and then pour over a few ladles (about 250 ml - 9 oz) of stock to the bread and mix thoroughly
7. Cover with a plate or tray and leave to steam
8. Top the bread with the rice in a single even layer
9. Add tomato sauce to the rice and then top with a layer of tomato sauce