Meat soup with rice (egypt)

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.

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