This traditional Egyptian dish is served on Christmas and Easter. The pita bread may be fried slightly before soaking for extra flavor.
4 to 6 pita breads, cut into bite-sized pieces
2 cups cooked rice
1 to 2 pounds beef stew meat, cooked
1 tablespoon melted butter
2 to 3 cloves of garlic, minced
Place the pita bread in a large shallow serving dish. Pour in enough broth to cover the bread. Let stand until the liquid is absorbed. Layer the rice and beef over the pita. Combine the melted butter and the garlic; pour over the beef layer. Serve immediately.