Ingredients:
1 kilo of veal, beef or lamb or 2 kilo (boned) chicken
2 stock cubes (beef or chicken)
1 large onion
2-3 cardamom seed
2 cups rice, washed and drained
2 1/2 cups hot water
5 teaspoons olive oil
2 slices Baladi or 4 pita breads
20 cloves of garlic
3-4 teaspoon vinegar
2 cups tomato puree
1/2 to 1 tablespoon mixed spices
salt and pepper
chili, optional

Directions:
Cut the meat into pieces the size of a small egg. Place into a large pot and cover with water. Add the stock cube.
Bring the water to a boil. If any scum forms on top, skim it off.
When no more scum appears, add the onion and cardamom, cover, let it simmer for 1 1/2 hours or until tender.
On a high flame heat a saucepan, then 2 teaspoons of olive oil and when it is hot add the rice and stir constantly until the oil is absorbed and the rice is coated 3. Add the hot water, give the rice a stir, cover and cook on high until you see steam come out from under the lid, lower the heat as low as possible and cook for 20 minutes. Let the rice sit for 10 minutes. Fluff with a fork before serving.
If your bread in not stale (hard) place it in a 180° C oven. Turn the breads over every 15 minutes until hard.
Break bread into bite-size pieces.
Meanwhile, place the garlic and 1/8 tablespoon of salt in a mortar and mash with the pestle into a paste.
Heat the remaining oil, when it is hot add garlic and sauté until golden. Do not let it turn brown or it will taste bitter.
Add the vinegar and cook for 1 minute, then add the remaining ingredients. Cook until the tomato sauce takes on a brown tone and has thickened.
Place the crisp bread in a casserole dish. Pour some hot broth from the meat on top of the bread, enough so the bread is almost soft, but not swimming in the broth. Place the meat on top of the bread. Top with rice. Spoon some hot broth on top of the rice. Pour about 1/2 of the garlic sauce on top and serve the remaining sauce along side.