Egyptian braised Kabab Halla recipe (English)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more economical.

tahini sauce

🥗Healthier: yogurt sauce

💰Cheaper: hummus

Yogurt sauce is lower in calories, and hummus provides a similar texture.

Slice 2 large onions.

Trim excess fat from the chuck roast and cut it into large cubes.

In a large pot, heat 1 tablespoon of ghee and arrange the meat, sautéing on all sides until it develops a crust.

Add the sliced onions and stir, sprinkling in salt to help them release their juices and caramelize.

Continue stirring until the onions wilt down and caramelize completely.

Season the mixture with black pepper, 1 teaspoon of bharot, and 1 teaspoon of cinnamon, stirring until everything is well combined and caramelized.

Add enough water to cover the meat and let it simmer over medium-low heat for 2 to 3 hours until the meat is fully cooked and tender.

If there is excess water after cooking, uncover and cook on high heat until it evaporates, leaving behind an onion concentrate sauce.

In another pot, melt 1 tablespoon of ghee and toast 1 cup of vermicelli noodles until golden brown.

Add 2 cups of washed and drained Egyptian rice to the pot and stir until warm and fluffy.

Pour in 3 cups of water, season with salt to taste (black pepper is optional), and let it simmer over very low heat for 20 to 25 minutes without uncovering.

Once cooked, fluff the rice with a spoon or fork.

Cooking Techniques

Equipment Needed

Spice Level: