Title: Meat Soup with Rice (Egypt)
Categories: Soups, Meats, Mcrecipe
Yield: 6 servings

1 lb Lean beef
Or lamb; cut
Into small pieces
6 c Water
Salt and pepper
1 md Onion
3 tb Butter
5 Cloves garlic; crushed
1 ts Vinegar
1 Loaf pita bread; crisped
2 c Cooked rice

Simmer the meat in the water with salt, pepper and whole onion until the
meat is tender; then skim off the scum and discard the onion. Remove the
meat from the broth with a slotted spoon, and drain on paper towels. Set
aside.

Melt 1 tablespoons of the butter in a frying pan. Fry the meat over high
heat until well browned; then remove to a serving bowl and keep warm.

Fry the garlic in the remaining butter until golden brown. Stir the
contents of the frying pan and the vinegar into broth; then bring to a
boil.

Just before serving, break up the bread into the soup; then divide into
individual bowls. Present the meat and rice separately, allowing each
person to serve themselves.

*Hanneman > "Fatta," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and
James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590

NOTES: This soup is traditionally served by Egyptian Christians as the
first meal after the Lenten fast. Dry the Pita bread in an oven until
crisp.

Recipe by: FROM THE LANDS OF FIGS AND OLIVES*

By Kitpath on Jun 13, 1998, converted by
MM_Buster v2.0l.