Egyptian Fatta

For the Meat and Broth: 

• 2 1/4 pounds (1 kg) boneless beef chuck, trimmed and cut into 1-inch cubes 

• Kosher salt

• 2 tablespoons (30 ml) ghee (see note)

• 3 bay leaves

• 5 green cardamom pods, lightly crushed 

• 2 mastic resins, whole (optional; see note)  

• 10 whole black peppercorns

• 5 allspice berries

• 1 3-inch cinnamon stick

• 1 medium yellow onion (8 ounces, 225 g), unpeeled, halved lengthwise keeping root intact 

• 5 medium cloves garlic, unpeeled

• 6 cups (1.4 L) hot water, plus more if needed 

• 15-20 parsley stalks (about 1.4 ounces; 40 g)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon sweet paprika

• 1/2 teaspoon cayenne (optional)

• 1 beef bouillon cube (optional; see note)

For the Rice: 

• 2 tablespoons (30 ml) ghee (see note)

• 2 bay leaves

• 2 green cardamom pods

• 1 mastic resin (optional; see note)

• 2 cups uncooked basmati rice (12.7 ounces; 360 g), soaked for 30 minutes in room-temperature water, then drained and rinsed 

• 3 cups (710 ml) warm meat broth (recipe above)

• Kosher salt and freshly ground black pepper

For the Toasted Pita: 

• 4 pita breads (roughly 17 ounces; 480 g in total), cut in 1-inch squares (about 7 cups) 

• 1/4 cup (60 ml) extra-virgin olive oil or canola oil, plus more as needed

• 1 teaspoon garlic powder

• 1/2 teaspoon sweet paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sumac (optional)

• Kosher salt and fresh ground black pepper 

For the Garlic-Vinegar Sauce: 

• 2 tablespoons (30 ml) ghee (see note) 

• 8 medium cloves garlic (26 g), minced (about 2 tablespoons) 

• 3 tablespoons (45 ml) distilled white vinegar  

• 1 cup (237 ml) meat broth (recipe above)

• Kosher salt and freshly ground pepper to taste

For the Tomato Sauce: 

• 1/2 cup (118 ml) garlic-vinegar sauce (recipe above)

• 2 tablespoons (30 ml) tomato paste

• Kosher salt and freshly ground pepper

To Assemble:

• 1 tablespoon ghee (see note)

• 1/4 cup toasted nuts, such as almonds, pine nuts, walnuts, or cashews

Directions

1. For the Meat and Broth: Season beef with salt all over, set aside. In a large heavy bottomed pot or Dutch oven, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, mastic resin (if using), black peppercorns, allspice, and cinnamon, and cook, stirring constantly, until fragrant, about 30 seconds. Working in batches to avoid crowing the pot, add beef in a single layer (you can leave the whole spices in the pot). Increase heat to medium-high and cook, turning occasionally, until beef is browned all over, about 8 minutes. Transfer to a plate with the whole spices and repeat with remaining beef.

2. Add onion and garlic to the pot and cook over medium-high heat until beginning to blister, about 1 minute.

3. Return beef and whole spices to the pot along with any accumulated juices. Stir in hot water (the water should cover the beef by about 1 inch; if necessary, add additional water) along with parsley stalks, cumin, coriander, paprika, and cayenne. Bring the broth to a boil over medium-high; let boil for 5 minutes.

4. Reduce heat to medium-low and let the broth simmer gently, uncovered, until the beef is fork-tender and the broth becomes fragrant and laden with flavors, about 2 hours; occasionally skim and discard any fat that rises to the surface. Season with salt and add beef bouillon cube, if desired. Remove from heat and let cool slightly, about 5 minutes.

5. Strain the broth through a fine-mesh strainer set over a large heatproof bowl. Transfer the cooked beef cubes to a separate plate, discarding onion, garlic, parsley stalks, and whole spices, then cover broth loosely to keep warm. Transfer the broth to a clean medium saucepan, skimming and discarding any fat on the surface; you should have 4 cups of broth (if necessary, add additional water to reach 4 cups). Cover to keep warm.

6. For the Rice: In a large saucepan, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, and mastic resin (if using) and cook, stirring constantly, until fragrant and mastic has melted, about 1 minute.

7. Add the rinsed and drained rice and cook, stirring constantly, until the rice is very lightly toasted and evenly coated with the ghee, 2 minutes.

8. Stir in the meat broth (see note), cover, and bring to a boil over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, following timing on rice bag instructions.

9. Remove from heat, uncover rice, and fluff with a fork, seasoning to taste with salt and pepper; discard cardamom pods and bay leaves. Let stand, uncovered, for 5 minutes (this allows excess steam to escape so the rice remains fluffy). Then cover rice with a clean tea towel to keep it warm until you assemble the fatta.

10. For the Toasted Bread Chips: Preheat oven to 400°F (200°C). On a rimmed baking sheet, drizzle pita squares all over with oil. Sprinkle all over with garlic powder, paprika, cumin, and sumac, along with a large pinch of salt and freshly ground black pepper. Toss until evenly coated.

11. Bake seasoned pita, tossing once halfway through, until crispy and golden, 10 to 15 minutes. Set aside and cover loosely with aluminum foil to keep warm until you assemble the fatta.

12. For the Garlic-Vinegar Sauce: In a small saucepan, heat ghee over medium heat until shimmering. Add minced garlic and cook, stirring constantly, until garlic becomes fragrant and starts to turn golden, 1 to 2 minutes. Immediately whisk in the vinegar, then whisk in the broth and remove from heat.  Season to taste with salt and pepper, then set aside.

13. For the Tomato Sauce: In a small saucepan, heat the 1/2 cup of the garlic-vinegar sauce over medium heat until nearly simmering. Whisk in tomato paste until fully dissolved. Season with salt and pepper and set aside.

14. To Assemble: On a large serving platter, arrange the toasted pita chips in an even layer. Spoon the hot rice on top in an even layer. Drizzle 1/2 cup of hot garlic-vinegar sauce over the rice.

15. In a large skillet, heat ghee over medium-high heat until shimmering. Add cooked beef and cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat and arrange the cooked beef over the rice.

16. Drizzle the entire dish with the tomato-garlic sauce. Sprinkle the toasted nuts over the fatta. Serve immediately with the remaining sauces on the side.

Masoor Dhal - Kohlapuri Style

For pressure cooking lentils

• ▢ ½ cup whole masoor dal (whole red lentils or brown lentils)

• ▢ 1 cup water – for pressure cooking

For grinding

• ▢ 1 tablespoon white sesame seeds

• ▢ 3 tablespoons desiccated coconut

Other ingredients

• ▢ 2 tablespoons peanut oil or sunflower oil

• ▢ 1 onion – medium-sized, finely chopped or ⅓ cup finely chopped onions

• ▢ 1 teaspoon Ginger Garlic Paste

• ▢ 1 tomato – medium to large, chopped or ½ cup chopped tomatoes

• ▢ 2 tablespoons coriander leaves – chopped

• ▢ 1 teaspoon Red Chili Powder

• ▢ 1 teaspoon Coriander Powder

• ▢ ½ teaspoon Cumin Powder

• ▢ ½ teaspoon Garam Masala or kolhapuri masala or goda masala

• ▢ ¼ teaspoon turmeric powder

• ▢ ½ cup water – added later

• ▢ salt as required

• ▢ 1 to 2 tablespoons coriander leaves – chopped, for garnish

INSTRUCTIONS

Pressure cooking lentils

• Rinse the whole masoor dal or brown lentils very well in water a couple of times.

• Then take the rinsed masoor lentils in a 2 litre pressure cooker along with 1 cup water. Pressure cook on medium heat for 10 to 11 minutes or for 4 to 5 whistles.

• When the pressure drops down on its own, then only remove the lid and check the lentils.

  The lentils should be cooked well yet separate. They should not be mushy. If you get a slight bite in them, then pressure cook for 1 to 2 whistles more.

Roasting and grinding

• When the lentils are cooking, heat up a small pan and add the white sesame seeds.

• Roast the sesame seeds on a low heat till they change color and start to crackle.

• Then add the desiccated coconut.

• On a low heat, with a continuous stir, roast both the ingredients, till the coconut becomes golden. Remove and keep aside.

• Once this mixture becomes warm or cools down, add them to a dry grinder.

• Without adding water, grind to a fine mixture. Keep aside.

Making akkha masoor

• Heat the oil in a pan and add the finely chopped onions.

• Stir and saute on a low to medium heat till the onions start to turn light golden.

• Then add ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of ginger-garlic goes away.

• Next add chopped tomatoes.

• Stir and sauté the tomatoes on medium heat till they soften and become pulpy.

• Now add turmeric powder, cumin powder, garam masala powder, red chili powder and coriander powder.

• Stir and mix well.

• Then add the 2 tablespoons of chopped coriander leaves. Mix again.

• Add the ground sesame seeds and desiccated coconut mixture.

• Mix and stir again.

• Add the cooked masoor dal along with ½ cup of the stock in which the masoor dal was pressure cooked.

  If the stock is less, then add overall a half cup of the stock + water. You can also add only ½ cup water.

• Season with salt. Stir and mix well.

• Simmer on a low to medium heat without a lid for 5 to 6 minutes.

• When you see oil specks on floating on the top, the curry is done. For a dry curry, add less water and cook till all the water evaporates.

• Garnish with some chopped coriander leaves and serve kolhapuri style Akkha Masoor hot with some soft chapatis, bajra or jowar rotis or steamed rice. 

• You can also have akkha masoor with bread or pav.

Kal Dosa

Idly Dosa Batter - 4 cup

Oil

Heat a Dosa griddle on medium heat. Smear the griddle with few drops of Oil.

Ladle the Dosa Batter and pour onto the hot griddle, slightly spread it to a thick small round Dosa. Cover the griddle with lid and let cook for 1 min on low medium heat. Remove the Dosa from griddle and repeat with remaining batter.

Serve with spicy Chutney.