Egyptian Pot Kebab | Beef & Onion Stew

Egyptian Pot Kebab | Beef & Onion Stew

Egyptian pot kebab is a comforting and flavorful dish made with tender cubes of beef sirloin simmered with onions, garlic, and aromatic spices like coriander and nutmeg. The slow cooking process allows the meat to absorb the rich flavors, creating a melt-in-your-mouth experience. As the onions cook down, they form a savory gravy that perfectly complements the beef, making this dish incredibly satisfying. Traditionally served with vermicelli rice, Egyptian pot kebab is a hearty meal that showcases the depth of Egyptian cuisine and its love for bold, comforting flavors.

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Ingredients

(Seasonings should be added to taste.)

For the Pot Kebab:

• 2 pounds beef sirloin roast

• 2 pounds yellow onions, diced

• 3 tablespoons clarified butter

• 6 garlic cloves, minced

• ground coriander

• ground nutmeg

• sea salt

• black pepper

• fresh parsley (for garnish)

For the Vermicelli Rice:

• 1 tablespoon clarified butter

• 1 cup vermicelli

• 1 cup long grain rice

• approximately 2 cups water

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Instructions

Browning the Meat

Start by slicing the beef sirloin roast into cubes. Heat samna (clarified butter in Arabic) in a pot and fry the lahma cubes until they are browned and caramelized— lahma is meat in Arabic. Be sure not to overcrowd the pot during this step to ensure that the lahma browns evenly.

Adding the Onions and Seasoning

Once the lahma is browned, add the diced onions and minced garlic to the pot. Mix well and season the mixture with ground coriander, ground nutmeg, sea salt, and black pepper. Stir everything together to combine the flavors.

Simmering for Tenderness

Reduce the heat to medium-low and cover the pot with a lid. Stir the contents every 15 minutes. The onions will gradually break down, forming a delicious gravy, while the lahma absorbs all the rich flavors. Allow the pot kebab to simmer for about one hour per pound of lahma or until it becomes fork tender.

Cooking the Vermicelli Rice

In a separate pot, melt samna and fry the vermicelli until it turns golden brown and fragrant. Add washed long-grain rice, stirring it in for about 30 seconds. Let it sit for no more than one minute before adding the water.

Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer, cover the pot, and cook for 40 minutes. At the 30-minute mark, gently stir the rice and check if additional water is needed. If it seems dry, add a little more water. If it is too moist, remove the lid for a couple of minutes to allow excess steam to escape.

Serving the Egyptian Pot Kebab

To serve this dish, begin by laying down a generous bed of vermicelli rice as the base. Next, pile the rich and flavorful kebab halih over the rice, letting the sauce gently soak into the grains. For a fresh and vibrant finish, garnish the top with chopped parsley. Serve it alongside a few slices of Egyptian-style pickled lemons for a tangy contrast that perfectly balances the deep, savory flavors of the stew.