Egyptian Pot Kebab

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EGYPTIAN KEBAB HALIH | BEEF & ONION STEW (POT KEBAB)

Yield 6

Prep time

15 Min

Cook time

2 H & 15 M

Total time

2 H & 30 M

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

For the Pot Kebab:

• 2 pounds beef mock tender
• 3-4 pounds yellow onions
• 3 tablespoons clarified butter
• 6 garlic cloves
• ground coriander
• ground nutmeg
• sea salt
• black pepper

For Garnish:

• fresh parsley

Instructions

Brown the Lahma:

1. Cut 2 pounds beef mock tender into medium-sized cubes.
2. Heat 3 tablespoons clarified butter in a large pot over medium-high heat.
3. Fry the beef cubes in batches until browned and caramelized on all sides, avoiding overcrowding the pot.

Add the Onions and Seasoning:

1. Add 3–4 pounds diced yellow onions and 6 minced garlic cloves to the pot.
2. Stir well to combine the ingredients.
3. Season with ground coriander, ground nutmeg, sea salt, and black pepper to taste.
4. Mix thoroughly until the seasonings are evenly distributed.

Simmer for Tenderness:

1. Reduce the heat to medium-low and cover the pot with a lid.
2. Stir the mixture every 15 minutes to prevent sticking and ensure even cooking.
3. Allow the onions to gradually break down and form a rich gravy around the meat.
4. Simmer for at least 2 hours, 1 hour per pound of lahma, or until the beef becomes fork-tender.

Serve:

1. Serve Egyptian kebab halih alongside or on top of vermicelli rice.
2. Garnish with fresh chopped parsley and enjoy.

Notes

Understanding the Onion-to-Lahma Ratio::

One of the keys to a successful Egyptian kebab halih is maintaining the proper onion-to-lahma ratio. For best results, use between 1.5:1 and 2:1 onions to lahma by weight. For example, 2 pounds of beef should be paired with approximately 3–4 pounds of onions.

This generous amount of onions serves an important purpose. As the onions cook, they release a significant amount of moisture, creating the liquid needed to slowly braise the lahma without requiring additional stock or water. Over the course of the long cooking time, the onions gradually break down and reduce, concentrating their natural sweetness and forming the rich, velvety onion gravy that defines this dish.

Using too few onions may result in insufficient moisture and a thinner, less flavorful gravy. Maintaining the proper ratio ensures that the lahma becomes fork-tender while the onions melt into a deeply savory sauce.

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