Fatta

Ingredients
3 cups Rice
1 1/2 kg Veal , shins, sliced or cubed
5-6 loaves Egyptian Bread
3 tbsp Garlic ,minced
1 tbsp Coriander
1 tsp Sugar
1/2 cup Vinegar
3/4 cup Almonds , fried
6 tbsp Margarine
3 Arabic Gum
2 Cardamom
Salt and Pepper

Directions

Preparing meat:
In a deep pan boil meat for 30 -50 minutes or until tender. Strain and reserve 2-3 cups of meat broth.
Preparing rice:
While meat is boiling, prepare rice. Wash rice well under running water and drain.
In a deep pan melt 2 tbsp margarine. Add 2 Arabic gums and 3 cardamoms and stir for a minute. Add rice and sir for another minute.
Add salt and 3 cups water and cook until water is absorbed. Cover and move to low heat and leave to cook for about 25 minutes.
Preparing sauce:
In a small saucepan heat and stir 1 tbsp margarine and garlic until golden. Add coriander and sugar and stir until golden brown.
Add ½ cup broth and ½ cup vinegar and leave to boil.
Preparing bread and nuts:
Cut bread into bite size squares. In a large skillet heat 2 tbsp margarine. Add bread and stir until crispy.
Add gradually 2-3 cups meat broth and stir until bread is just soft and drain any unabsorbed broth.
Serving fattah:
In a large oval serving platter, arrange bread then add meat to make a layer covering bread. Sprinkle half the quantity of sauce over meat and bread.
Add rice to form another layer and sprinkle the remaining sauce. Pour fried almonds with the margarine on top of dish.

http://www.wasfasahla.com/docs/recipe.cfm?recipe_id=240