Beef Shank over Egyptian Fatta
Fatta is one of Egypt’s favorite dishes and a perfect Iftar meal. We have given this dish its own flare with our stocks & sauces. A great recipe for Ramadan; include it in your menu this season!
Ingredients
Preparation:
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Onion, red, cut into half 1 pc
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Olive oil 100 ml
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Beef shank 3 kg
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Onion, finely grated 200 g
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Cardamom, whole 5 pc
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Black pepper 5 g
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Bay Leaves 3 pc
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Rosemary 5 g
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Tomatoes, diced 200 g
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Water 2 l
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Pita bread, cut into cubes 5 g
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Butter 100 g
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Garlic, crushed 50 g
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Vinegar, white 150 g
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Rice, Egyptian, cooked 1 kg
Preparation
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Preparation:
- On open flame char the red onion until it turns dark, but not burned. Set aside
- In a large cooking pot warm olive oil over medium heat, add the shanks and cook a few minutes until brown in color. Remove the shanks and set aside.
- In the same cooking pot over low-medium heat sauté onion, then add the spices, rosemary and tomatoes and cook for another 3 minutes or so, again stirring often.
- Add back the beef. Add water, Knorr Beef Stock Powder and Knorr Brown Gravy.
- Increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 30-40 minutes.
- In a baking sheet spread the bread and bake at 170°C for 7 minutes until it crispy.
- In a sauté pan melt the butter, then add the garlic and cook until it's golden brown add the white vinegar.
- Heat the rice before layering.
- In a serving platter put the bread first then rice then the garlic vinegar mixture.
- Top with the beef shanks and drizzle it with the broth.
