Kabab hallah (stewed beef)
To simply call this dish stewed beef, does it a huge disservice, this is so flavorful and aromatic, the sauce/gravy is so very dunkable!
This is a very traditional Egyptian dish; we tend to eat a lot of stewed meats and roasts. The traditional steak found here in the states is rarely eaten in Egypt. And we always cook meat to well done. Egyptians don't like to see blood in there meats. As for me, give it to me half dead...
Serves 4-6
2 tbs Crisco
1 1/2 lb beef chuck cubed 2” pieces
1 large onion sliced into large slices
salt & pepper
1/2 tsp allspice
1/2 tsp cumin
1/2 cinnamon
1/4 cardamom powder or 1 pod (cracked)
1 or 2 mastic
water
in a pot heat Crisco, add beef, spices and sear 3 to 5 minutes. Add water just to cover, bring to boil. Allow to simmer
till liquid has somewhat evaporated, keep adding more water as needed simmer for about 45 minutes.
The completed dish should have a thick sauce which you can spoon over rice or dunk your bread in.
