Fatta Egyptian

Method

1. 1 Boil the beef shank with salt and pepper for 80 minutes, then reserve the broth to cook the rice.
2. 2 Cooking rice with meat broth instead of plain water is the foundation of the fatta flavor profile.
3. 3 Toast or fry the diced bread until crispy and dry, then arrange them at the bottom of the tray.
4. 4 Sauté minced garlic in butter, then add vinegar and simmer for 60 seconds. Add tomato paste and cook for 6 minutes to make daqqa sauce.
5. 5 Pour half of the sauce over the crispy bread, arrange the rice on top, then add the diced beef.
6. 6 Pour the remaining sauce over the bread and sprinkle with cumin, then serve immediately to retain some crispness.

With an appliance

• Pressure cooker 1 hr 30 min

  Replace step 1: high-pressure boil the beef shank for 35 minutes, then release the pressure naturally; the resulting broth is richer, so add 100 ml of water when cooking the rice.