Egyptian fatteh with beef and yogurt

Ingredients

• 500 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 250 gRice, white, long-grain, regular, raw, unenriched
• 200 gBread, pita, white, unenriched
• 400 gYogurt, plain, whole milk
• 180 gOnions, raw
• 25 gGarlic, raw
• 250 gTomato sauce, canned, no salt added
• 15 gOil, olive, salad or cooking
• 1,300 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Cover beef and onion with 800 g water, salt and simmer covered at 95 °C for 80 minutes until tender. Shred beef and retain the broth.
2. Cook rice with the remaining 500 g water, covered, at 90 °C for 18 minutes and rest it for 5 minutes.
3. Cut pita into squares, brush with oil and bake at 190 °C for 10 minutes until crisp.
4. Mix yogurt with garlic. Simmer tomato sauce with 250 g broth for 8 minutes.
5. Layer pita, rice, beef with broth, yogurt and tomato sauce into five bowls.