Egyptian Beef Fatta

Place the beef in a large pot, cover with 1.5 L water, add the onion, bay leaf, cardamom, and black peppercorns. Bring to a boil, skim off the foam, cover, and simmer over low heat for 1.5–2 hours, until the meat is very tender. Season with salt to taste 30 minutes before it's done; strain the broth and measure out 1 L for the rice and sauce, then cut the meat into cubes.

Cut the pita into small squares, toss with 2 tbsp melted ghee, and toast on a baking sheet at 200°C (400°F) for 10–15 minutes until golden and crisp.

Rinse the rice until the water runs clear. In a saucepan, heat 2 tbsp ghee, add the rice, and stir for 2 minutes to warm through. Pour in 600 ml hot beef broth, season with salt to taste, bring to a boil, cover, and cook over the lowest heat for 20–25 minutes, until the liquid is absorbed.

For the garlic-tomato sauce, heat 2 tbsp ghee. Add the minced garlic and fry for 30–60 seconds until lightly golden. Pour in the white wine vinegar and stir, then add the tomato passata, tomato paste, sugar, and black pepper; pour in 250 ml beef broth and simmer for 15–20 minutes, until the sauce thickens slightly.

Arrange the hot, toasted pita in a large, deep serving dish and pour over 150 ml hot beef broth, so the bread is moistened but not fully soggy.

Spread the cooked rice over the pita, drizzle with some of the garlic-tomato sauce, then top with the cubed beef.

Serve the fatta immediately, with the remaining garlic-tomato sauce on the side.