Egyptian fathah is a traditional dish that is being served on special occasions especially in the great bairam (Eid El Adha). Fattah is made with bread, rice, stock, and tomato-garlic sauce. It could be made with beef but I am making it today with lamb shank. Ingredients: 3 loaves baladi bread (local egyptian bread)- could be substituted for pita bread For the lamb shank: 1 and 1/2 kg lamb shank or a medium cut pieces of lamb neck 2 tablespoon ghee 1 large onion 1 Medium carrot 1 celery stick 1/2 teaspoon black peppercorns 2 bay leaves 1 teaspoon salt water 1 tablespoon ghee 3-4 large pieces of mastic gum 6 whole cardamom pods To broil the meat: 1 tablespoon ghee + 1 tablespoon oil + salt For the rice: 1 tablespoon ghee 1 tablespoon oil 2 & 1/2 cup Egyptian rice (short grain) or medium grain 3 & 1/2 cup meat stock Salt to taste For the sauce: 2 tablespoon ghee 3 tablespoon finely minced garlic 1/2 cup white vinegar 1 & 1/2 cup tomatoes pureed in the blender 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup prepared stock Tips: To make a good stock, you better use bone-in pieces of beef/lamb. I find that lamb shanks and neck are the cuts that work the best for this recipe. The amount of water may vary depending on the type of rice... Read the preparation information on the back of the rice package and adjust the amount of water as required. I use standard measuring cups and spoons for all recipes.