An Eid Celebration Egyptian Fatta with Garlicky Tomato Sauce

In a large pot, sear the meat in 2 tbsp of ghee until browned. Add the onion, bay leaves, cardamom, peppercorns, and enough water to cover generously. Bring to a boil, then simmer for 1.5-2 hours until the meat is very tender. Skim any foam. Season with salt in the last 30 minutes. Strain the broth and set aside both the meat and the broth.

While the meat cooks, prepare the bread. Toss the bread squares with 2 tbsp of melted ghee and bake at 200°C (180°C fan) for 10-15 minutes, or until golden and crispy. Set aside.

For the sauce, heat 2 tbsp of ghee in a pan and sauté the minced garlic until fragrant and lightly golden. Add the vinegar and let it sizzle for 30 seconds. Stir in the passata, tomato paste, sugar, salt, and pepper. Add about 1 cup of the reserved meat broth. Simmer for 15-20 minutes until thickened.

Cook the rice using 2.5 cups of the reserved meat broth instead of water for extra flavour. To assemble, place the crispy bread in a large serving dish, ladle over some warm broth to soften slightly, then top with a layer of rice. Pour the garlicky tomato sauce over the rice, arrange the cooked meat on top, and serve immediately.