Egyptian celebrations aren’t complete without this crowd-pleasing dish of toasted pita, fragrant rice, and slow-cooked beef drizzled in a garlic-vinegar sauce.
For the Meat and Broth:
Return beef and whole spices to the pot along with any accumulated juices. Stir in hot water along with parsley stalks, cumin, coriander, paprika, and cayenne. Bring the broth to a boil over medium-high; let boil for 5 minutes. 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.
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.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.
Mastic resin, aka mastica, is a natural extract of the mastic tree, a shrub that grows in Greece. Mastic is used in several savory and sweet Egyptian dishes. Mastic offsets the gamey flavor of poultry and meat in home-cooked dishes and imparts the food with a wonderful and very particular flavor that is difficult to achieve with a substitute.
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