Egyptian Kebab Halla (Braised Beef and Onions)Egyptian
PlateMap recipe · #110

Egyptian Kebab Halla (Braised Beef and Onions)

Chunks of beef browned in ghee, then cooked slowly with a kilo of onion, cardamom and black pepper until the meat is tender and the onion melts into a thick gravy. A home dish with no tomato.

160minutes
6Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Cutting

    15 minutes

    Cut the beef chuck into 4 cm cubes and slice the onion into thin half moons.

    Success cue

    Even cubes and thin onion slices.

  2. 02

    Browning

    10 minutesHigh heat

    Heat the ghee in a heavy pot over high heat and brown the beef on all sides for 8 to 10 minutes.

    Success cue

    Deep brown on all sides.

  3. 03

    Onion

    15 minutesMedium heat

    Add the onion, cardamom, bay leaves and black pepper, lower the heat to medium and cook for 15 minutes, stirring, until the onion softens and starts to color.

    Success cue

    The onion is soft and light golden.

  4. 04

    Slow cooking

    1 hour and 50 minutesGentle simmer

    Add the water and salt, bring to a boil, then cover and simmer on low heat for 90 to 120 minutes, until the beef is very tender and the onion has melted into a thick sauce.

    Success cue

    The beef breaks apart with a spoon.

    Watch out

    Check halfway and add a little hot water if the pot looks dry.

  5. 05

    Thickening

    10 minutesMedium heat

    Uncover and cook for 10 minutes on medium heat to thicken the sauce if it is thin.

    Success cue

    A thick, glossy brown sauce.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

The onion is the sauce: a full kilo cooks down into a thick, sweet gravy with no flour or tomato.

  • • Use a heavy pot so the onion melts slowly without burning.
  • • It tastes even better the next day, after resting in the fridge.

Common mistakes

  • • Adding the water before the beef has browned, so it boils instead of searing.
  • • Rushing the simmer, so the beef stays chewy.

Serving ideasServe with vermicelli rice or fried potatoes.

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I cook it in a pressure cooker?

Yes. After browning, cook it under pressure for 35 minutes, then reduce the sauce uncovered for 10 minutes.

Can I use lamb?

Yes. Lamb shoulder cubes work well and need about 15 minutes less.

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