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Loading...Kebab Halla is a beloved Egyptian home-cooking classic: fork-tender beef slowly simmered in a silky, deeply caramelized onion sauce scented with cinnamon, cardamom, and bay. It is the kind of dish that fills the kitchen with a warm, sweet-spiced aroma and is traditionally ladled over fluffy rice or scooped up with torn flatbread.
Prep Time20 mins
Cook Time140 mins
Total Time160 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 10 gSaturated Fat
- 15 gCarbs
- 3 gFiber
- 8 gSugar
- 44 gProtein
- 720 mgSodium
- 780 mgPotassium
- 85 mgCalcium
- 5.2 mgIron
- 11 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the beef
- 1.5 kg (about 3.3 lb) beef chuck, trimmed and cut into 5 cm (2 inch) cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons ghee or neutral oil, divided
For the onion base
- 3 large yellow onions (about 750 g), halved and thinly sliced
- 6 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 2 medium ripe tomatoes, finely grated (about 1 cup pulp)
For the braise
- 3 cups (720 ml) warm beef stock or water
- 2 dried bay leaves
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, or to taste
For serving
- 2 tablespoons chopped fresh flat-leaf parsley
- Steamed Egyptian-style rice or warm pita, to serve
Directions
- Pat the beef cubes thoroughly dry with paper towels, then season evenly with the salt and pepper. Letting them dry helps them brown properly.
- Heat 2 tablespoons of the ghee in a heavy Dutch oven or deep pot over medium-high until shimmering. Brown the beef in two batches without crowding, turning to sear all sides, about 3 minutes per batch. Transfer to a plate as you go.
- Reduce the heat to medium and add the remaining 1 tablespoon ghee to the pot. Add the sliced onions and a pinch of salt and cook, stirring frequently, until they soften, turn deep golden, and reduce to a thick jam-like consistency, about 25 to 30 minutes. Do not rush this step; the sweetness of the onions is the soul of the dish.
- Stir in the garlic and tomato paste and cook for 2 minutes, until the paste darkens and smells toasty. Add the grated tomato and cook 4 to 5 minutes more, until the mixture thickens and the liquid mostly evaporates.
- Pour in the warm stock and scrape up any browned bits on the bottom of the pot. Add the bay leaves, cinnamon stick, cardamom, cloves, coriander, pepper, and salt. Return the beef and any accumulated juices to the pot; the liquid should almost cover the meat.
- Bring to a gentle boil, then reduce the heat to low, cover, and simmer undisturbed for 1 hour and 30 minutes, or until the beef is fork-tender. Stir once or twice near the end to check the sauce.
- Uncover and continue to simmer for 15 to 20 minutes to thicken the sauce to a glossy consistency that lightly coats the beef. Taste and adjust the salt and pepper.
- Discard the bay leaves, cinnamon stick, cardamom pods, and cloves. Sprinkle generously with fresh parsley.
- Serve hot in shallow bowls over steamed rice or alongside warm flatbread, spooning the silky onion sauce generously over each portion.
Cook’s Notes
- Choose beef chuck or shoulder for the best texture; lean cuts will turn dry during the long braise.
- The onions must be cooked slowly to a deep golden brown, almost jammy; this step cannot be skipped and defines the dish's signature sweet-savory flavor.
- For a deeper color and richer taste, add 1 teaspoon of pomegranate molasses along with the stock.
- Kebab Halla tastes even better the next day; refrigerate overnight and gently reheat with a splash of water.
- A traditional Egyptian accompaniment is a simple rice pilaf cooked with a pinch of turmeric and a few whole cloves.
