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Fatta with tomato sauce


Method

To make Fatta:
-Rinse the lamb shanks well. Soak them completely in boiling water for 3 minutes. Transfer to a plate and set aside.
-Rinse the rice well and drain.
-In a pot, bring the water to a boil over medium-high heat. Add the lamb shanks, vegetables, and spices, and season with salt and pepper to taste.
-Reduce the heat when it starts boiling. Simmer for 45 minutes until the meat is done. Skim the surface frequently until the stock is clear.
-Remove the lamb shanks to a plate and set aside. Strain the soup, retaining the liquid and discarding the solids.
-In a separate pot, add the clarified butter over medium-high heat. Fry the rice for 3 minutes. Add 2 1/2 cups of water (water mixed with meat stock can be used if preferred). Season with salt and bring to a boil.
-Reduce heat, cover, and simmer for 20 minutes or until done.

To make the garlic mixture:
-In a frying pan, heat the oil over medium-high heat, toss in the crushed garlic for 2 minutes or until golden brown. Remove half of it and set aside.
-Add the white vinegar and meat stock and season the mixture with salt and pepper to taste. Bring to a boil and set aside.

To make the sauce:
-In another pan, combine the reserved half of the browned garlic over medium-high heat with the tomato sauce, white vinegar, meat stock, and season with salt and pepper to taste, stirring occasionally. Bring the mixture to a boil.
-Reduce the heat and simmer for 10 minutes until the sauce thickens.

To prepare the Fatta:
-Place half of the roasted bread in a serving plate. Drizzle with the oil sauce and allow to stand for a few minutes to soak up the flavors.
-Add a layer of rice on top of the bread and pour a cup of the soup on top. Then, place the lamb shanks on the rice. Drizzle the tomato sauce on the meat. The sauce can be served on the side if preferred.
-Garnish Fatta with the rest of the roasted bread and fresh parsley. Serve hot.
*The lamb shanks can be roasted or fried instead of boiled.

 

Ingredients

For the fatta:
2 lamb shanks,about 1 1/2 kg
2 cups Egyptian rice
6 cups water
2 large carrots, peeled and diced
2 stalks celery, chopped
2 medium onions, diced
2 bay leaves
2 whole mastic
4 whole cloves
2 cinnamon sticks
2 Tbsp. clarified butter or Ghee
2 medium pita bread, cut into squares, and roasted
Salt and pepper
Parsley for garnish

For garlic mixture:
6 Tbsp. olive oil
6 cloves garlic, crushed
1/4 cup white vinegar
1 cup meat stock

For the sauce:
3 Tbsp. tomato paste
1/4 cup white vinegar
1 cup meat stock

   
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