Kabab halla

Kabab halla

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Kabab halla is a stewed veal dish made with lots of small onions or shallots. The meat and onions are simmered for a long time, giving the onions a chance to caramelise. This results in a sweet and tender dish. The name ‘kabab halla’ loosely translates into ‘potted meat’, meaning ‘stewed in a pot’.

Ingredients

Quantity Ingredient
100ml olive oil
30g butter
4 garlic cloves, chopped
500g small whole shallots or small red onions, peeled
1kg veal leg, cut into large cubes
2 litres meat stock or water, hot
2 bay leaves
2-3 spring onions, chopped
rice, cooked, to serve
salt
freshly ground black pepper

Method

  1. In a heavy-based saucepan, heat the olive oil and butter and sauté the garlic and shallots until golden in colour.
  2. Add the veal cubes and stir to sear for 5 minutes until nice and browned.
  3. Add the stock or hot water and bay leaves, reduce the heat to a simmer and cook, covered, for about 45 minutes or until the meat is tender.
  4. Sprinkle over the chopped spring onion and season well with salt and pepper. Serve hot with the rice.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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