Egyptian Fattah

Directions

1. 1
   Boil the meat: Note1In a deep pot melt butter or ghee over medium high heat, add mastic and stir until mastic pieces are melted.
2. 2
   Place the toasted pita on the platter then drizzle with about 1 cup of the white sauce. Note3
3. 3
   Add meat cubes and brown all over.
4. 4
   Add the rice and level then arrange the meat pieces on top or around the platter.
5. 5
   Add the bay leaves, sugar, black pepper and cardamom, stir to combine.
6. 6
   Drizzle some tomato sauce on top.
7. 7
   Add onion, garlic, tomato, celery and carrots.
8. 8
   Pour the remaining white sauce and tomato sauce on bowls and serve on the side.
9. 9
   Mix everything well together.
10. 10
    Pour in hot boiling water to cover.
11. 11
    Remove any foam rising at the surface.Bring the pot to a boil, reduce heat. Cover the pot loosely and let simmer until done.Set aside to cool down a bit, remove vegetables and bay leaves with a slotted spoon. Discard if you wish to or season the vegetables and eat.Take the beef cubes out in a plate, cover and set aside.
12. 12
    Pour the broth through a sieve to strain and set aside as well.Cook the rice:In a pot over medium high, add butter and oil.Wait for the butter to melt then add the rice.Stir the rice for 2-3 minutes until it is all covered with the butter and oil mixture.
13. 13
    Pour in water or broth, season with salt and bring to a boil.Reduce heat, cover and let it cook for 13-15 minutes.Toast the bread: Note2Preheat oven to 350F.
14. 14
    Cut the bread into 1 inch squares. Arrange on a baking sheet.
15. 15
    Place the baking sheet in the center of your oven.
16. 16
    Bake for 10-12 minutes until edges and bottoms are crisp and golden brown.
17. 17
    Remove from oven and set aside.Make the tomato sauce:In a saucepan over medium heat, melt butter and olive oil.
18. 18
    Add garlic and stir for 30 seconds to 1 minute until the garlic is fragrant and lightly browned.
19. 19
    Add the vinegar and let the mixture cook for 3-4 minutes. Reduce heat.
20. 20
    Remove about half the garlic on a small bowl and set aside.Increase heat to medium again, pour tomato sauce, 7-spice blend, salt & pepper and mix.
21. 21
    Add the tomato paste and pour in one cup of the broth you have.Bring to a boil, reduce heat and simmer for 10 minutes to thicken.Make the white sauce:In another saucepan, pour in the remaining broth and bring to a boil.
22. 22
    Add the garlic-vinegar mixture that we scooped out earlier.Season with salt and pepper then turn heat off.Brown the meat: (Optional)In a skillet over medium high heat melt one tablespoon unsalted butter and add one tablespoon olive oil.