Egyptian Recipes - Kebab Halla - Lamb, Stewed (1) - Lahma Dani Matbukha - Lamb, Stewed (2) - Fakhda Dani Mashwiya - Leg of Lamb, Roosted (3) - Maza Matbukha - Shin of Veal, Stewed (4)



Kebab Halla - Lamb, Stewed (1) - Lahma Dani Matbukha - Lamb, Stewed (2) - Fakhda Dani Mashwiya - Leg of Lamb, Roosted (3) - Maza Matbukha - Shin of Veal, Stewed (4)

1) Kebab Halla - Lamb, Stewed (1)

Ingredients

1. 1 kg lamb.
2. 2 finely chopped onions.
3. 1 teaspoon cinnamon.
4. 7 crushed garlic cloves.
5. 1 tablespoon cooking oil
6. salt and pepper to taste.
7. 2 tablespoons flour.

Procedure

1. Cut lamb into bite-sized cubes.
2. Mix flour, cinnamon, salt, and pepper and coat the meat with this mixture.
3. Place lamb, onion, and a pinch of salt over low flame to cook.
4. When the juice is absorbed, add crushed garlic and cooking oil and fry.
5. Cover with water and cook over low flame for 60 minutes.
6. Serve the meat with its own juice, which should be very concentrated.


2) Lahma Dani Matbukha - Lamb, Stewed (2)

Ingredients

1. 1 kg lamb.
2. 1 finely chopped onion.
3. 1 ripe tomato.
4. 7 crushed garlic cloves.
5. 1 tablespoon cooking oil
6. salt and pepper to taste.
7. 1/4 kg fried potato fingers.

Procedure

1. Cut lamb into bite-sized cubes.
2. Peel tomato, garlic, and onion, add to meat.
3. cook over very low flame.
4. When the juice is absorbed, add warm water to cover, and season.
5. Cook over very low flame for 60 minutes or until tender.
6. Remove meat onto serving dish and keep warm.
7. Mash the vegetables until smooth, bring to a boil, and toss in the fried potato fingers.
8. Cook for 5 minutes.
9. Add to meat, and serve hot.


3) Fakhda Dani Mashwiya - Leg of Lamb, Roosted (3)

Ingredients

1. 1 leg of lamb.
2. 4 diced carrots.
3. 3 peeled and diced potatoes.
4. 15 crushed garlic cloves.
5. 1 tablespoon cooking oil.
6. salt and pepper to taste.
7. 4 peeled and chopped tomatoes.
8. 1/4 kg shelled peas.

Procedure

1. With the tip of a sharp knife, pierce the leg in several places.
2. Dip each garlic clove in a mixture of salt and pepper and insert in the holes.
3. Rub the leg with cooking oil, and sprinkle with salt and pepper.
4. Place in oven.
5. Mix the vegetables and place in oven pan around the leg.
6. Bake in preheated hot oven for 2 to 3 hours depending on the weight of the leg.
7. Baste 3 times with the juice.


4) Maza Matbukha - Shin of Veal, Stewed (4)

Ingredients

1. 1 kg shin of veal.
2. 2 onions.
3. 1/2 kg potatoes.
4. 1 tablespoon cooking oil.
5. salt and pepper to taste.

Procedure

1. Cut meat into bite-sized cubes.
2. Slice the onions coarsely and sauté in cooking oil.
3. Add meat and brown all over.
4. Add warm water to cover, season, and cook over very low flame for about 60 minutes.
5. Cut peeled potatoes to match-stick size.
6. Fry in oil until very crisp.
7. Remove onto absorbent pepper.
8. When meat is ready, toss in the potatoes and cook for about 10 minutes to allow the potatoes to absorb the juice.

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