Make the beef broth: place the Beef Shank in a large pot with a halved Onion, a couple of Bay Leaves, a few Cardamom Pods, a teaspoon of whole Black Peppercorns and a generous pinch of Salt. Add enough Water to cover, bring to a boil, then reduce to a simmer and cook until the meat is very tender, about 1.5–2 hours.
When the shank is tender, remove it to a plate to cool slightly and strain the cooking liquid into another pot; skim fat if desired. If you need more liquid for later steps, top up with canned or boxed Beef Broth. Shred the meat into bite-sized pieces, discarding any large bones.
Cook the rice: in a saucepan melt 1–2 tablespoons of Ghee, add the Egyptian Short-Grain Rice and toast briefly until slightly glossy, then add enough hot strained broth to cover by about an inch, a pinch of Salt, bring to a simmer, cover and cook until tender and fluffy (about 15–20 minutes).
Prepare the pita: tear the Arabic Pita Breads into large pieces and crisp them in a skillet with a few tablespoons of Ghee over medium heat until golden and crunchy (or bake in a 375°F/190°C oven until crisp). Place the crisped pita in a wide shallow serving dish.
Soak the bread: ladle a couple of cups of the hot reserved beef broth over the crisp pita so the pieces soften slightly but still hold some texture—this is the base layer of the dish.
Make the garlic–vinegar topping: finely mince 3–4 Garlic Cloves and gently sauté them in about 2 tablespoons of Ghee until fragrant and lightly golden. Remove from heat and stir in a few tablespoons of White Vinegar and a ladle of hot broth, then pour this sharp garlicky mixture over the soaked pita, distributing evenly.
Prepare the tomato sauce: in a saucepan heat another tablespoon of Ghee, sauté 1–2 minced Garlic Cloves briefly, add the Tomato Passata, a cup or so of reserved Beef Broth, a pinch of Sugar, a little Salt, and a teaspoon of Ground Cumin. Simmer until the sauce thickens and the flavors meld, then season with freshly ground Black Pepper to taste.
Assemble and serve: spoon the cooked Egyptian Short-Grain Rice over the soaked pita, top with the shredded Beef Shank, then ladle the warm tomato sauce over the meat. Finish with any remaining garlic–vinegar sauce and a final drizzle of melted Ghee or a grind of Black Pepper if desired. Serve hot so the layers meld and the flavors shine.
