Egyptian Fattah

Cut the pita bread or baladi bread into small pieces.

Deep fry the bread pieces in hot oil until golden brown.

Drain on paper towels and set aside.

To reduce calories, you can roast the bread in the oven with a little salt, pepper and oil

Rinse the Egyptian rice under cold water until the water runs clear.

In a pot, heat ghee and add bay leaves and cardamom pods.

Add the rice and stir to coat with the ghee and spices.

Pour in the broth and bring to a boil.

Reduce the heat, cover, and simmer until the rice is cooked and the liquid is absorbed.

In a large pot, braise the lamb or beef with chopped onions, minced garlic, and chopped tomatoes until the meat is tender.

In a pan, sauté minced garlic until fragrant.

Add chopped tomatoes, vinegar, cumin, pepper, and coriander.

Cook until the sauce thickens and the flavors meld together.

Layer the fried bread at the bottom of a serving dish.

Add a layer of cooked rice on top of the bread.

Place the braised meat over the rice.

Pour the tomato sauce over the meat.

Garnish with toasted nuts and fried onions.