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:
-
Onion, red, cut into half 1.0 pc
-
Olive oil 100.0 ml
-
Beef shank 3.0 kg
-
Onion, finely grated 200.0 g
-
Cardamom, whole 5.0 pc
-
Black pepper 5.0 g
-
Bay Leaves 3.0 pc
-
Rosemary 5.0 g
-
Tomatoes, diced 200.0 g
-
Water 2.0 l
-
Knorr Brown Gravy Base (6x800g) 10.0 g
-
Pita bread, cut into cubes 5.0 g
-
Butter 100.0 g
-
Garlic, crushed 50.0 g
-
White Vinegar 150.0 g
-
Rice, Egyptian, cooked 1.0 kg
Preparation
-
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.
