Fata (Lamb and Bread Soup)
A great Egyptian main dish Servings:6
1 1/2 pound lean lamb meat without bones 2 medium onions,
chopped fine Fresh ground black pepper 6 cup plus 3/4 cup
water, divided
1/2 cup rice
2/4 cup plus 2 Tbsp ghee or butter, separated 3 large cloves
garlic, crushed
3/4 cup wine vinegar 2 rounds Khoubiz, toasted *
Cut lamb into 1 inch cubes and place in a large pot with 6
cups of the water. Bring slowly to a boil, skimming
occasionally. Add onion, salt and pepper. Reduce heat, cover
and simmer 1 1/2 hours or until meat is tender yet not
falling apart. Meanwhile wash and drain the rice. In a
medium saucepan boil one cup of water add 1 Tablespoon of
ghee and 1/2 teaspoon of salt, than the rice. Bring back to
a boil, stirring occasionally. Cover and simmer over low
heat 15-20 minutes until tender. Using a slotted spoon
remove meat from cooking liquid. In a separate skillet melt
1 Tablespoon of ghee, add the meat and fry it a few minutes.
Remove from heat. Set aside and keep it warm.
In the same frying pan used for the meat melt 1/4 cup of
ghee over medium high heat. Add the garlic and sauté until
it begins to take on color. Remove skillet from heat. Stir
vinegar into the skillet. Return to heat and boil a few
seconds. Set this mixture aside. Place 1 round of toasted
khoudiz in a large casserole or soup tureen. Spoon some of
the garlic mixture over the bread then add half of the
cooked rice. Pour some of the soup broth over top of this.
Place second round of toasted bread then the remaining rice.
Place fried lamb cubes on top the fried lamb. Top this off
with the remaining garlic mixture. Pour the remaining soup
broth over this. Garnish with fresh chopped parsley.
Note: adding a clove to boiling water will help to cover the
aroma of boiling lamb if desired
* recipe is difficult to master, may be purchased at
Middle Eastern markets
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