Egyptian Fatteh

Method

1. 01

   Brown the beef chuck in 1 tbsp butter in a Dutch oven over medium-high heat for 8 minutes. Add the onion, 4 cups water, half the salt and the black pepper. Cover and simmer gently for 2 hours until fork-tender and well above 145°F.

2. 02

   During the final 30 minutes, heat 1 tbsp butter in a saucepan and toast the vermicelli noodles over medium heat for 2 minutes until golden. Stir in the rice, its 2 3/4 cups water and remaining salt. Cover and simmer on low for 18 minutes until absorbed, then rest off heat for 5 minutes.

3. 03

   Heat the oven to 400°F (200°C). Toss the pita bread with 1 tbsp olive oil on a sheet pan and bake for 10 minutes until crisp, turning halfway.

4. 04

   Cook four garlic cloves in the remaining olive oil over medium-low heat for 1 minute. Add the crushed tomatoes, tomato paste, vinegar and half the cumin. Simmer for 10 minutes until thick.

5. 05

   Lift the beef from its broth. Melt the remaining butter in a skillet, add the beef, remaining garlic and cumin and cook for 5 minutes until browned at the edges.

6. 06

   Spread the pita on a platter and spoon over 1/2 cup strained beef broth. Add the rice, tomato sauce and beef in layers and serve immediately. Reserve remaining broth for another meal.