V0: described, not machine-verified
Kabab Halla (Egyptian Beef Stew with Potatoes)
The secret to authentic Kabab Halla lies in using an equal weight of onions to meat, cooked patiently until deeply caramelized into a velvety mahogany gravy.
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Ingredients
- Tender beef or veal cubes500g bite-sized cubes
- Finely minced yellow onions500g (equal weight to meat)
- Egyptian baladi ghee2 tablespoons
- Minced fresh garlic3 cloves
- Golden potato cubes2 medium potatoes, cubed
- Traditional Kabab spices & saltBlack pepper, allspice, cardamom, sea salt
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 360, protein 25, fat 18, carbs 22, fiber 3, sugar 4
Original steps
- Melt baladi ghee in a heavy pot. Add onions with a pinch of black pepper, cooking over medium heat until deep golden brown.
- Add beef cubes to the caramelized onions, searing on high heat until browned on all sides.
- Progressive braising (Shaqshaq): Add boiling water 1/4 cup at a time. Cover and cook over low heat, adding water each time the liquid is absorbed.
- When meat is three-quarters cooked, add potato cubes and minced garlic so they cook in the rich onion gravy.
- Add salt and allspice. Simmer until sauce is thick and velvety, coating the back of a spoon.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking