Begin by preparing the bread base: tear the pita bread into bite-sized pieces. In a frying pan, gently melt about a quarter stick of butter over medium heat. Add the bread pieces and fry them until they become beautifully golden brown and crisply toasted. Transfer these delightful pieces into a square glass baking dish and set aside. Return to the same pan, adding a little more butter along with a pinch of salt, approximately two cloves of freshly crushed garlic, and a teaspoon of cumin. Stir the mixture until the spices awaken and release their rich, inviting aromas. Toss the fried bread pieces back into this fragrant butter mixture, stirring gently to ensure every piece is well coated. Place the coated bread back into your baking dish and set aside. For the meat, heat a pot with some butter, then add the beef, frying until each piece is nicely browned to seal in the flavor. Add a quartered onion, a pinch of salt and pepper, a chicken stock cube, and enough water to cover the meat. Bring this to a rolling boil, then reduce to a gentle simmer. Cover and cook slowly for about two hours until the beef is tender and easy to pull apart. After cooling slightly, remove the meat pieces to a bowl, reserving the flavorful broth separately. Next, prepare the rice: in another pot, melt some butter and add a handful of shareya (fideo noodles). Stir continuously until the noodles turn a gorgeous golden color—not too dark, just perfect. Add two cups of rice, stirring until some grains appear opaque white, signaling they're ready for the next step. Pour in 2¼ cups of water and salt to taste. Bring to a boil, cover, then simmer gently for about 35 minutes or until the rice is tender. Check to ensure it's perfectly cooked before turning off the heat. Returning to your layering dish, drizzle some of the reserved meat broth over the bread pieces to soak in those rich, savory flavors. Spoon the cooked rice evenly over the bread, then slowly ladle the remaining broth on top, watching carefully to reach just the top of the rice—precision here improves the texture but don’t fret if it’s slightly off. For the vibrant red sauce, heat a splash of oil or butter in a pan. Add crushed tomatoes, half a teaspoon of tomato paste, salt, pepper, two cloves of crushed fresh garlic, cumin, and about three tablespoons of white wine vinegar. Stir patiently until the mixture becomes aromatic and smooth, thick but not pasty; add a little water if necessary. Spread this luscious sauce gently over the rice layer with a wooden spoon to cover it evenly. Finally, in a separate pan, heat a bit of butter or oil. Fry the reserved beef with a tablespoon of fresh crushed garlic, salt, pepper, a teaspoon of cumin, and a touch of tomato paste until the meat is beautifully golden and flavorful. Spoon the sizzling fried beef atop the saucy rice and bread layers. Serve immediately and enjoy the symphony of textures and spices in this traditional Egyptian dish. For a special touch, consider accompanying the meal with fresh salad or pickled vegetables to add a crisp contrast.