Fata

Description
Lamb and bread soup

Ingredients

 * 1½ pound lean lamb meat without bones
 * 2 medium onions, chopped fine
 * fresh ground black pepper
 * 6 cups + ¾ cup water, divided
 * ½ cup rice
 * ¼ cup + 2 tbsp ghee or butter, separated
 * 3 large cloves garlic, crushed
 * ¼ cup wine vinegar
 * 2 rounds khoubiz

Directions

 * 1) Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water.
 * 2) Bring slowly to a boil, skimming occasionally.
 * 3) Add onion, salt and pepper.
 * 4) Reduce heat, cover and simmer 1½ hours or until meat is tender yet not falling apart.
 * 5) Meanwhile wash and drain the rice.
 * 6) In a medium saucepan boil one cup of water add 1 tablespoon of ghee and ½ teaspoon of salt, than the rice.
 * 7) Bring back to a boil, stirring occasionally.
 * 8) Cover and simmer over low heat 15–20 minutes until tender.
 * 9) Using a slotted spoon remove meat from cooking liquid.
 * 10) In a separate skillet melt 1 tablespoon of ghee, add the meat and fry it a few minutes.
 * 11) Remove from heat.
 * 12) Set aside and keep it warm.
 * 13) In the same frying pan used for the meat melt ¼ cup of ghee over medium high heat.
 * 14) Add the garlic and sauté until it begins to take on color.
 * 15) Remove skillet from heat.
 * 16) Stir vinegar into the skillet.
 * 17) Return to heat and boil a few seconds.
 * 18) Set this mixture aside.
 * 19) Place 1 round of toasted khoubiz in a large casserole or soup tureen.
 * 20) Spoon some of the garlic mixture over the bread then add half of the cooked rice.
 * 21) Pour some of the soup broth over top of this.
 * 22) Place second round of toasted bread then the remaining rice.
 * 23) Place fried lamb cubes on top the fried lamb.
 * 24) Top this off with the remaining garlic mixture.
 * 25) Pour the remaining soup broth over this.
 * 26) Garnish with fresh chopped parsley.