The meat fatteh contains a large number of useful ingredients that can be eaten at Iftar on the seventeenth day of Ramadan with easy ingredients. You can also eat the method of making goulash with custard according to the method of Chef May Siam.

How to make the meat fatteh: Ingredients:

quantity of meat According to the desire and the number of family members

Laura paper

cardamom clove

clove

Onion

black pepper

3 cups Egyptian rice

A lobe of cardamom, a lobe of cloves

clove mastic

salt

2A cup of tomato juice

salt

black pepper

A spoonful of minced garlic

A quarter cup of vinegar

A tablespoon of dry coriander

Live in cubes

Quenching:

2 Soup cup

A spoonful of minced garlic

A quarter cup of vinegar

salt

How to prepare the meat fatteh:

Prepare a bowl and put water and a grated or chopped onion

Then add black pepper, cardamom, cloves, and Laurie leaf and leave until boiling

Then put the meat after boiling and leave to boil again

Then add salt after an hour of settling the meat

Prepare the rice

Prepare a pot on the fire and put ghee in it, then put a clove of cardamom, mastic and cloves, and stir until the ghee flavors it.

Then add the rice and stir until heated through

Then add salt

Then add water or soup and leave it until it is alkaline.

Prepare the sauce:

Prepare a pot on the stove and sauté the garlic until it turns yellow

Then put a spoonful of dry coriander and my heart

Then add vinegar, tomato juice, salt and black pepper and bring to a boil

For quenching:

Prepare a bowl, add 2 cups of soup, put garlic and vinegar in it, and heat it up

Then prepare the fatteh dish

Then Hamri live in ghee

Then put the bread in the serving dish and water it with the soup and vinegar mixture

Then put a spoonful of the sauce on the bread and put the rice, then put the meat

Custard gelash: Ingredients: Method of action

Gelash roll

2a cup of milk

3spoons of custard

Half a cup of tourist ghee

For sherbet: Ingredients:

2a cup of sugar

1a cup of water

Two drops of lemon

Preparation method:

Mix the milk with the custard and put it on the fire

Then my heart until it gets a heavy texture, and leaves to cool

Then prepare a tray that will be greased with ghee

Then take a sheet of filo and lightly grease it with ghee. Another layer of filo is placed and painted, and so on until we reach half of the filo roll.

Then put the custard

Then put the rest of the layers of the gelash and cut the gelash into squares or triangles as desired

Grease the face

Then put it in the oven at 200 degrees until it turns golden

Then water it with cold sherbet as soon as it comes out

glash