@ahmed.eat: Tagen Lahma Basal, One of those dishes that instantly feels like Eid. Just tender meat… soft sweet onions… and somehow that’s enough to make one of the best things ever. An Egyptian classic made famous by the old-school hersha restaurants — and honestly, for good reason. This is my version of it: Sear the meat: Use beef cubes (I used Boucherie chuck). In a very hot pan, sear the meat well on all sides until deeply browned. Remove and set aside. Cook the onions: In the same pan, add a large amount of julienne cut onions. The onions will release moisture and naturally deglaze all the flavor stuck to the pan. Cook on medium heat with a little salt, stirring regularly. You don’t want the onions browned — just softened, broken down, sweet, and deeply flavorful. Build: Return the meat back in. Cover with beef stock (chicken stock works too). Season with salt, black pepper, and nutmeg. Slow cook: Bring to a boil, then lower the heat to a very gentle simmer and cover with a lid. Cook for around 1½–2 hours until the meat becomes fork tender. Tip: If the liquid feels too much at any point, slightly open the lid so some steam escapes. You want it silky and oniony… not soupy. Finish in the oven: Transfer everything into a tagen. Bake uncovered at the highest oven temperature for about 15–20 minutes until the top gets deeply caramelized. Serve: Best eaten with Roz Beshe'ria… or just baladi bread honestly. Ingredients: 1 kg beef chuck cubes 6 large onions (julienne cut) 3 cups beef stock (or chicken stock) Salt, black pepper & nutmeg (to taste) That’s it. No complicated ingredients. Just patience, onions, and properly cooked meat. I used Boucherie beef for this one. You can order from: https://boucherieworld.com/?utm_source=influencer&utm_medium=ahmed-eid Use code: AHMED15 for 15% off your first order.

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Wednesday 20 May 2026 10:32:44 GMT