Component
A kilo of pre-boiled meat, four cups of Egyptian rice, soaked for ten minutes in water. A third of a cup of vinegar. Three glasses of tomato juice. Six big spoons of municipal ghee. Seven tablespoons of vegetable oil. Six cups of broth. Ten cloves of garlic. Four slices of bread, cut into small equal pieces
Preparation Method
To prepare the rice, we put two tablespoons of ghee and one tablespoon of oil in a saucepan on the stove. When the ghee is hot, we put the washed and previously soaked rice. The rice is stirred in the oil and ghee until it is completely mixed. Then we add four and a half cups of the broth that was prepared in advance with a little salt and pepper. When the pot boils and the rice absorbs its water, we calm the fire and leave it to complete everything else while covering the pot to prepare the bread. We put it in a tray for the oven after cutting it into equal pieces and put two tablespoons of ghee and one tablespoon of oil until the bread becomes hard. To prepare the sauce, add the mashed garlic well, two tablespoons of ghee and oil, pour tomato juice on it and put vinegar on it until the sauce becomes thick, and a little salt and pepper. To prepare the fattah dish, toasted bread is placed on top of it, a layer of rice, and a layer of the sauce is placed on top of it, and pieces of previously boiled meat are placed on top.
Serve Method
The doctor is the best one to direct you to what to put in your mouth, so let him have the first and last word