This "Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)" recipe was very good but not so spicy (as would be obvious from the list of ingredients). I browned my beef stew meat in lamb fat (not butter and canola oil), and used homemade lamb broth (instead of chicken bouillon cubes and water) along with 4 cups of thinly-sliced onions for the base. I ended up throwing in 4 extra bay leaves because I am quite used to eating highly-spiced food, and the flavor of this stew was so mild. I wanted an authentic dish, so I resisted adding any other seasoning (not even salt or pepper) until I was done. My meat was very tender after 2.5 hours of cooking on low, so I removed it from the onion broth while I turned up the heat to reduce it to a thick onion gravy, and this process significantly improved its flavor. Much to my surprise, the onion gravy became much sweeter and more delicious after resting for a few hours waiting for suppertime. I served the stew over couscous with brightly-colored slow-roasted vegetables (carrots, parsnips, yams, and red onion) on the side. I decided to spice up our supper by sprinkling it with Egyptian Dukkah (Allrecipes.com, rosichops). The DukKah contains salt and pepper (as well as hazelnuts, sesame seeds, coriander, and cumin), so I did not add any salt and pepper to the stew. With the Dukkah topping, we really enjoyed this recipe. Thank you Chaka for introducing us to Lahma Bil Basal.
Was this review helpful?
1 user found this review helpful
This "Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)" recipe was very good but not so...