Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean beef |
| \N \N | Or lamb; cut |
| \N \N | Into small pieces |
| 6 cups | Water |
| \N \N | Salt and pepper |
| 1 medium | Onion |
| 3 tablespoons | Butter |
| 5 \N | Cloves garlic; crushed |
| 1 teaspoon | Vinegar |
| 1 \N | Loaf pita bread; crisped |
| 2 cups | Cooked rice |
Simmer the meat in the water with salt, pepper and whole onion until the meat is tender; then skim off the scum and discard the onion. Remove the meat from the broth with a slotted spoon, and drain on paper towels. Set aside.
Melt 1 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned; then remove to a serving bowl and keep warm.
Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into broth; then bring to a boil.
Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and rice separately, allowing each person to serve themselves.
*Hanneman > "Fatta," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 NOTES: This soup is traditionally served by Egyptian Christians as the first meal after the Lenten fast. Dry the Pita bread in an oven until crisp.
Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 13, 1998, converted by MM_Buster v2.0l.