Egyptian Meat Soup
1 lb. lean beef or lamb, cut into small
6 c. water
salt and pepper to taste
1 medium onion
3 tablespoons butter
5 cloves garlic, crushed
1 teaspoon vinegar
1 loaf Arabic pita bread, dried in the
oven until crisp
2 cups cooked rice
Make a broth by simmering the meat in
the water with the salt, pepper and the
whole onion, until the meat is tender.
Then skim off the froth, and discard the
onion. Remove the meat with a slotted
spoon and drain on paper towels. Set
Melt 2 tablespoons of the butter in a
frying pan. Fry the meat over high heat
until well browned, then remove to a
serving bowl and keep warm.
Fry the garlic in the remaining butter
until golden brown. Stir the contents of
the frying pan and the vinegar into the
broth; then bring to a boil.
Just before serving, break up the bread
into the soup; then divide into
individual bowls. Present the meat and
the rice separately, allowing each
person to serve themselves.