Preparing Meat broth for the Egyptian Fattah
Preparing Meat broth for the Egyptian Fattah
Equipment
- cooking pot
- Wooden spoon
Ingredients
- 1 Kilo Beef Shank (without bones )
- 1 small sliced carrot
- 1 tomatoes cut into four parts
- 6 garlic cloves
- 1 large onion, cut into four parts
- 4 Laura paper
- Half teaspoon cardamom powder
- Half teaspoon sugar
- 2 cloves mastic
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ghee
- 4 cups hot water
Instructions
- In a pot on the fire, put a spoon of ghee and two cloves of mastic, and stir them
- When the mastic lobes melt, add the meat and stir well
- After stirring the meat, add all the spices except for the salt (cardamom powder, black pepper ,and sugar).
- Add all the vegetables (tomatoes, onions, garlic, fresh celery and carrots)
- Stir all ingredients, then add hot water
- If you find foam on the surface of the meat, remove it with a spoon
- cover the pot and when it begins to boil, reduce the temperature and leave it
- After 30 minutes, add a teaspoon of salt
- After 45 minutes, put the meat in another bowl
- drain the broth from the vegetables
