“Kabab El Halla” with vegetables is a delicious traditional Egyptian dish. It’s known for its rich flavor and tender, slow-cooked beef simmered with onions and spices, giving it an exceptional taste. Adding vegetables like potatoes, carrots, and bell peppers gives it a comforting and nutritious homemade touch. It is usually served with white rice or Egyptian baladi bread.
Cooking Time:
60 minutes
Serves:
4 people
Ingredients
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1 kg beef (cut into small cubes)
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2 large onions (thinly sliced)
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2 potatoes (cut into medium cubes)
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1 carrot (cut into rounds)
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1 bell pepper (cut into strips)
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2 tomatoes (grated or blended)
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4 cloves garlic (crushed)
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3 tablespoons ghee
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Salt (to taste)
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½ teaspoon black pepper
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½ teaspoon meat seasoning
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1 bay leaf
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2 cardamom pods
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1½ cups hot water (or as needed)
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Parsley (optional, chopped for garnish)
How to Prepare Kabab El Halla with Vegetables
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In a deep pot, heat the ghee.
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Use beef from the shoulder or neck, as it becomes tender after cooking.
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Add the beef cubes and stir until browned on all sides.
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Add the sliced onions and cook until they soften and start to caramelize.
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Add the crushed garlic, bay leaf, and cardamom, and stir until fragrant.
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Add the grated tomatoes, black pepper, salt, and meat seasoning. Stir to combine the flavors.
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Cover the pot and let the meat cook on low heat, stirring occasionally.
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Add the hot water gradually whenever needed until the meat becomes completely tender. Do not add all the water at once—adding it gradually helps maintain a rich flavor.
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Once the meat is cooked, add the potatoes, carrots, and bell pepper. Cover the pot and leave it on low heat until the vegetables are cooked and a thick, flavorful sauce forms.
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Let the dish rest for ten minutes before serving to allow the flavors to blend.
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Serve Kabab El Halla hot, garnished with chopped parsley, alongside white rice or baladi bread.
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