Lahma Bil Basal
For 2 (for 4)
Onion: 1 (2)
Beef Strips: 1 pack (2 packs)
Chicken Stock Pot: 1 (2)
Dried Bay Leaf: 1 (2)
Bulgur Wheat: 1 pack (2 packs)
Tomato Purée: 1 can (2 cans)
Crushed Garlic: 1 sachet (2 sachets)
Parsley: 1 bunch (2 bunches)
Green Beans: 100g (200g)
Tomato: 1 (2)
Zahtar Spice Blend: 1 pod (2 pods)
Sautéed Onion Paste: 1 sachet (2 sachets)
Per serving: Energy (kcal) 406 Fat 12g of which saturates 5g Carbohydrates 33g of which sugars 8g Protein 41g Salt 2.46g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Much of Egyptian cooking takes its cue from the neighbouring countries of the Middle East, offering its own spin on everything from mezze to kebabs. Yet it also has a distinct tradition of its own, using fewer spices and based around simple, gentle preparations of fresh vegetables & meat from the fertile plains along the river Nile. In their home-cooked buttery heartiness, recipes like this beef & onion stew could be mistaken for rustic French bistro food— but it’s worth bearing in mind that even the ‘French’ delicacy foie gras actually originated in ancient Egypt, where the onion bulb was revered as a symbol of eternal life.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 35 minsFor 4 - 40 mins
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