2 1/2 lbs (1 kg) lamb stew meat with bones, PREFERABLY grass fed8 cups water5 garlic cloves halved1 large onion halved2 Tbs Salt
4 pita breads
1 cup white rice1 1/2 cup waterClarified butter 1 Tbs
1 Tbs cooking oil3 garlic cloves, crushed1 Tbs white vinegar4 Tbs tomato paste2 cup waterSalt and Pepper to taste
Clarified butter 2 Tbs8 garlic cloves, crushed1 Tbs coriander powder3 Tbs white vinegar
Directions:
DAY 1:The Lamb:~ Over high heat, heat up a wide heavy pan. Add the lamb and sear parts on all sides.~ Over high heat, In a wide stockpot, add the water and bring to a boil.~ Add the lamb parts, onion, garlic and salt. Bring to a boil. Lower the heat to medium. Cover the pot tightly but not so the broth That Does not overflow. Let it boil for an hour.~ When done, remove the lamb pieces on a plate. Discard the bones and cut the meat into bite size piece.~ Save the broth.
While you're waiting for the lamb to cook, prepare:
The bread:~ Preheat the oven to 400 F (205 C)~ Place the pitas Directly on the wired oven racks for 3 minutes.~ Flip EACH pita and leave in the oven for Reviews another three minutes.~ The pitas are ready as soon They harden.~ Remove onto a plate. Let them cool down then break 'em into pieces.
DAY 2:The Rice:~ In a small saucepan, melt the Clarified butter over medium high heat.~ Add the rice and stir up to and all grains are well coated.~ Add the water and bring to a boil.~ Add the salt. Stir well and lower the heat.~ Cover the saucepan and cook for 20 minutes.~ Remove from heat and let it stand for 5 minutes. Now it's ready.
Seared lamb, rice, cracked pita, tomato paste, corriander powder, onion, garlic and white vinegar.
If you're making the fatta in one day, then you can prepare the Following while you're waiting for the lamb to cook and before you make the rice.
The Tomato Sauce:~ In a small skillet, heat the oil over medium high heat.~ Add the garlic and stir up to slightly browned.~ Add the vinegar.~ Add the tomato paste and continue to stir up to the tomato paste is cooked and mixed well with the garlic, for about 2 minutes.~ Add the water. Let it boil. Then leave it simmering over medium-low heat, about 20 minutes.
The Warm Garlic Vinaigrette:~ Over medium heat, melt the Clarified butter in a small saucepan.~ Add the garlic and fry up to yellow and soft but not browned.~ Add the coriander. Mix well.~ Add the vinegar, stir and remove the heat fast. BE CAREFUL. Will Vinegar splatter. Do not burn yourself.
Bringing it all Together:~ Bring the lamb broth to a boil. Add 3 slices garlic cloves and 1 Tbs of butter, Clarified butter is best.~ Add the bread and mix the bread Absorbs up to the broth.~ Add the lamb and 2 Tbs parts of the Garlic Vinaigrette.~ To serve the fatta you need a wide and deep flat like a pasta dish or serving a wide lasagna pan.~ Start with a layer of half the bread then a layer of the lamb parts then the Remaining Reviews another layer of bread.~ Add a layer of the rice then drizzle some of the tomato sauce and the garlic dressing.
Variations:~ You can use beef or chicken INSTEAD of lamb. If you're using chicken, grill the chicken and serve it on the side.~ For a vegetarian variation, use lentil soup INSTEAD of the lamb broth.
4 pita breads
1 cup white rice1 1/2 cup waterClarified butter 1 Tbs
1 Tbs cooking oil3 garlic cloves, crushed1 Tbs white vinegar4 Tbs tomato paste2 cup waterSalt and Pepper to taste
Clarified butter 2 Tbs8 garlic cloves, crushed1 Tbs coriander powder3 Tbs white vinegar
Directions:
DAY 1:The Lamb:~ Over high heat, heat up a wide heavy pan. Add the lamb and sear parts on all sides.~ Over high heat, In a wide stockpot, add the water and bring to a boil.~ Add the lamb parts, onion, garlic and salt. Bring to a boil. Lower the heat to medium. Cover the pot tightly but not so the broth That Does not overflow. Let it boil for an hour.~ When done, remove the lamb pieces on a plate. Discard the bones and cut the meat into bite size piece.~ Save the broth.
While you're waiting for the lamb to cook, prepare:
The bread:~ Preheat the oven to 400 F (205 C)~ Place the pitas Directly on the wired oven racks for 3 minutes.~ Flip EACH pita and leave in the oven for Reviews another three minutes.~ The pitas are ready as soon They harden.~ Remove onto a plate. Let them cool down then break 'em into pieces.
DAY 2:The Rice:~ In a small saucepan, melt the Clarified butter over medium high heat.~ Add the rice and stir up to and all grains are well coated.~ Add the water and bring to a boil.~ Add the salt. Stir well and lower the heat.~ Cover the saucepan and cook for 20 minutes.~ Remove from heat and let it stand for 5 minutes. Now it's ready.
Seared lamb, rice, cracked pita, tomato paste, corriander powder, onion, garlic and white vinegar.
If you're making the fatta in one day, then you can prepare the Following while you're waiting for the lamb to cook and before you make the rice.
The Tomato Sauce:~ In a small skillet, heat the oil over medium high heat.~ Add the garlic and stir up to slightly browned.~ Add the vinegar.~ Add the tomato paste and continue to stir up to the tomato paste is cooked and mixed well with the garlic, for about 2 minutes.~ Add the water. Let it boil. Then leave it simmering over medium-low heat, about 20 minutes.
The Warm Garlic Vinaigrette:~ Over medium heat, melt the Clarified butter in a small saucepan.~ Add the garlic and fry up to yellow and soft but not browned.~ Add the coriander. Mix well.~ Add the vinegar, stir and remove the heat fast. BE CAREFUL. Will Vinegar splatter. Do not burn yourself.
Bringing it all Together:~ Bring the lamb broth to a boil. Add 3 slices garlic cloves and 1 Tbs of butter, Clarified butter is best.~ Add the bread and mix the bread Absorbs up to the broth.~ Add the lamb and 2 Tbs parts of the Garlic Vinaigrette.~ To serve the fatta you need a wide and deep flat like a pasta dish or serving a wide lasagna pan.~ Start with a layer of half the bread then a layer of the lamb parts then the Remaining Reviews another layer of bread.~ Add a layer of the rice then drizzle some of the tomato sauce and the garlic dressing.
Variations:~ You can use beef or chicken INSTEAD of lamb. If you're using chicken, grill the chicken and serve it on the side.~ For a vegetarian variation, use lentil soup INSTEAD of the lamb broth.
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