Bride of the table in Egypt .. "Fattah" meal the first day of Eid

Sherif Helmy - Cairo

Nothing exceeds the taste of the authentic Egyptian gesture, which decorates the tables of most Egyptian homes, and is one of the most prominent manifestations of the celebration of the coming of Eid al-Adha;

The sacrificial neck and thigh are among the best meat pieces used in this dish.

Thanks to the ancient Pharaohs who discovered the secret of the wonderful taste resulting from mixing bread with rice and meat, and considered it a fine cuisine served in palaces and high-end occasions.

Fattah was named because it is cooked from bread crumbs with rice and meat cuts. In the following lines, we present the original method of making Egyptian Fattah, which is enough for six people.

the ingredients:
- Half a kilogram of meat from the thigh or neck.

- A loaf of my big bread.

- Juice of four large tomatoes.

ربع cup vinegar.

- Two cups of Egyptian white rice.

- Medium garlic head (minced).

- Salt, pepper, sugar and seven spices.

- Cooking oil.

- Ghee or butter.

How to prepare
Boil the meat in the normal way until fully cooked, then separate the pieces from the broth and drain well.

Cut the bread into medium squares toast in a pan in the oven until golden, without adding oil or margarine.

Wash rice and drain well and put in a pot on the fire two tablespoons of butter or margarine, and two tablespoons of oil, with the addition of salt and pepper and a teaspoon of sugar.

After making sure the rice is wrapped with fatty substance, add a cup of hot meat broth, a cup and a quarter of hot water. After boiling, place the rice on low heat and cover well until fully cooked.

In a "bowl" on the fire, put a teaspoon of butter and a teaspoon of oil, then add the chopped garlic and stir well until it turns to light golden color, and finally add a quarter cup of vinegar.

Place half the amount of garlic on the previously prepared meat broth, and add to the other half tomato juice and a little salt, pepper, sugar and seven spices, and leave the mixture on the fire until boiling and dilute with a little meat broth to give it a rich taste.

Fry the boiled meat pieces on both sides in a little butter and oil, cover them well during the frying until they retain their soft texture, then season with a little salt, pepper and seven spices.

Method of submission
In the serving bowl, place the toast as a bottom layer and top it with rice, then a cup of meat gravy distributed over the rice and then tomato sauce, and finally decorate the crumb dish from the top with pieces of roasted meat.