Egyptian fattah

Cut the beef into large cubes. Cover with cold water, bring to a boil, skim foam, add bay leaf and cardamom, simmer covered seventy-five minutes until fork-tender.

Tear the whole bread into bite-sized pieces. Toast in the oven at one hundred eighty degrees for ten minutes until deeply golden and crisp.

Strain the broth, reserve. Rinse the rice, cook with nine hundred sixty millilitres of broth and salt, covered on low heat for eighteen minutes. Rest off heat four minutes.

Heat ghee in a wide pan over high heat. Sear the drained beef cubes for ten minutes turning regularly until each side caramelises to a deep mahogany.

In a small pan, simmer three tablespoons of sugarcane vinegar with three ladles of broth, salt and a pinch of cardamom for five minutes until slightly syrupy.

Spread toasted bread on a wide platter, drizzle one ladle of broth so it softens lightly. Cover with rice, then beef, pour the vinegar reduction across the top.

Bring the platter to the table immediately. Each portion should reach four layers in the spoon: bread base, rice middle, beef top, sauce throughout.