Egyptian fattah

Method

Soak dried chickpeas overnight, then boil with half the onion and garlic until tender, about 1.5 hours. Simultaneously, brown the cubed meat with remaining onion and spices in oil, then add water and simmer until tender, about 1 hour. Toast the pitta bread in the oven at 180C until crisp, then break into pieces and layer in a serving dish. Strain the meat broth and pour half over the bread, then add the drained chickpeas on top followed by the meat. Make a vinegar sauce by crushing garlic with salt and mixing with vinegar, then drizzle over the top. Garnish generously with fresh parsley and serve immediately while the bread is still slightly softened but maintains texture.