Fatta is an ancient Arab dish, called ثريد (thareed).
It is traditionally served with lamb meat, but beef or chicken can be used.
Preparation Time: 0.5 hours
2 kg lamb meat.
8 loaves of Egyptian flat bread (pita).
1 cup vinegar.
3 cups rice.
7 cloves garlic.
5 tablespoons margarine.
2 tablespoons tomato paste.
5 cups water.
Salt and pepper.
In a deep pan boil meat until tender.
Strain and reserve 5 cups of meat broth.
Wash rice well under running water.
In a pan melt 2 1/2 tablespoons margarine.
Add mastic and cardamoms, and mix well.
Add rice and stir then add salt and cups water and cook until water is absorbed.
Cover and move to low heat and cook.
In a saucepan heat and stir 2 tablespoons margarine and garlic until golden brown.
Add tomato paste and 1/2 cup water and 1/2 cup vinegar then heat until boiling.
Cut bread into squares and put in a baking dish then add margarine.
Heat and stir until yellow brown.
Pour 5 cups meat broth and sauce and mix until bread is soft.
In baking dish spread rice over bread layer.
Pour some of sauce over baking dish then place in oven.
Add meat cubes after removing from oven and serve in the same dish.