Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce) Recipe - Allrecipes.com
Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce) Recipe
  • READY IN ABOUT hrs

Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)

Recipe by  

"This is AMAZING! Very popular, simple dish made in Egyptian households. Once you make it, it will become a favorite for sure. When finished, you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    2 hrs 10 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Oct 02, 2013

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.

 
Aug 04, 2013

My Egyptian husband tought me this recipe. We love it. He puts it over rice or pasta. I put it on mashed potatoes. But we cook it about 3 or 4 hours.

 
Aug 28, 2013

I love this one, but I do it a little differently. I add "seven spice" mix and use a pressure cooker. It gets done in 20-30 mins and is so tender that it falls apart. Over white rice, yummy!

 
Nov 12, 2013

This is different than our normal evening meals - which is exactly what I was looking for! I wanted a stew, but not a traditional American type of dish. This was perfect for something different and, I think, better than the traditional stew. I followed the recipe and I like it as is. Now, with that said, I screwed up the recipe. I didn't read that it should have been 4 onions until it was nearly done. I only used 1. It needed the other 3. So that's why I say I like it as is. Last note, I did let it simmer for nearly 4.5 hours. The beef stayed pretty true to its original form until the last 20 minutes or so of simmering. And then suddenly it fell apart and was amazingly tender.

 
Sep 07, 2013

Overall this was extremely yummy. I followed it to a T, my only negative to this whole dish is there was too much onion sauce and not enough meat. And it could account for a few things, 1: my onions were the size of small grapefruits or softballs, so I used only 3 and 2: possibly didn't even need that much water. But the overall flavor of the dish was great, so I can say for sure I will make again, but will add at least another pound of stew meat. It sure was different and delicious. You could totally add veggies to this to make it chunkier.

 
Apr 23, 2014

This was SO tasty!!! Great way to use stew meat!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 770 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Slow-Braised Beef and Cherry Tomato Sauce

Watch Chef John prepare a sensational long-simmering meat sauce.

Beef Bourguignon

Learn how to make this delicious beef stew, slow-cooked in red wine.

How to Make Beef Borscht

So comforting, it warms you from the inside out.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States