Beef Fatta

To prepare the demi-glace sauce, mix Maggi® Demi – Glace powder with warm water, whisk well on a medium high heat and bring it to boil.

To prepare the braised beef, sear the brisket on high heat in a pan until it is browned and has a nice crust. Move the seared brisket to a deep oven tray and immerse it in the Maggi® Demi – Glace sauce. Add chopped onions and carrots. Cover the tray tightly with aluminum foil and slow cook in the oven at 135◦C for over 5 to 6 hours or until it is soft enough for a piece to be easily pulled away with a fork. Add water periodically to ensure that the beef is immersed and remains moist. Once the meat is well cooked, remove it from the oven and pull the beef with a fork and keep it aside for later.

To prepare the stock, mix Maggi® Beef Stock Powder with warm water, bring it to the boil and keep aside.

Cut the Lebanese or Egyptian bread into small square pieces and toast it. Arrange it in a large serving bowl.

Layer the pulled braised beef on top of the toasted bread slices and pour the stock on top.

Take a bowl and whisk the yogurt, tahini, lemon juice and garlic paste together. Add a pinch of black pepper and salt to taste.

Add another layer of toasted bread over the beef and top it with the yogurt mix.

Melt ghee in a skillet and sauté the almond flakes till lightly browned. Add the sautéed flakes on top of the beef fatta.

Serve with fried or toasted bread.