Steps
- Melt one-third of 3 tablespoons of unsalted butter in a deep pot over medium-high heat. Add 2 small pieces of mastic gum and stir until melted, then brown 900g of beef chuck cut into 2in / 5cm cubes.
- Add 2 bay leaves, ¼ teaspoon of ground cardamom, ¼ teaspoon of sugar, and ½ teaspoon of black pepper. Stir in 1 medium quartered onion, 1 quartered Roma tomato, 2 chopped celery stalks, 1 garlic clove, and 1 large chopped carrot.
- Pour in 8 cups of boiling water, adding more to cover. Bring to a boil, skim, and simmer over low heat, loosely covered, until fork-tender; add 1 teaspoon of salt for the final 5 minutes. Strain, keeping the beef and broth.
- Heat half the remaining butter and half of 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in 2 cups of short-grain rice for 2-3 minutes.
- Add 2¼ cups of reserved beef broth and salt. Bring to a boil, cover, and cook over low heat for 13-15 minutes, until tender.
- Preheat the oven to 350°F / 175°C. Cut 6 pita breads into 1in / 2.5cm squares and bake on a baking sheet for 10-12 minutes, until crisp and golden at the edges.
- Melt the remaining butter and oil in a saucepan over medium heat. Stir in 5 large minced garlic cloves for 30 seconds-1 minute, then add ¼ cup of white vinegar and cook for 3-4 minutes. Set half the mixture aside.
- Add 2 cups of tomato sauce, 2 tablespoons of tomato paste, 1 teaspoon of ground allspice, and one-third of 3 cups of reserved beef broth. Season with salt and pepper and simmer over low heat for 10 minutes, until thickened.
- Bring the remaining broth to a boil in another saucepan. Stir in the reserved garlic-vinegar mixture, season with salt and pepper, and remove from the heat.
- Spread the pita on a platter and moisten with half the garlic broth. Layer on the rice and beef, drizzle with tomato sauce, and serve the remaining sauces alongside.