Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)

Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)
  • PREP TIME
    10 mins
  • COOK TIME
    2 hrs 10 mins
  • TOTAL TIME
    2 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    46

Embark on a culinary journey to Egypt with Lahma Bil Basal, a dish celebrated for its simplicity and deeply satisfying flavors. Tender cubes of beef simmer in a luscious, caramelized onion sauce, creating a symphony of sweet and savory notes that will transport your taste buds.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    78 mg
  • Fiber
    4 g
  • Protein
    21 g
  • Saturated Fat
    10 g
  • Sodium
    673 mg
  • Sugar
    10 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large, heavy-bottomed saucepan or Dutch oven, melt butter with canola oil over medium heat. (2 minutes)

02

Step

Add beef and cook, stirring occasionally, until browned on all sides. (5-7 minutes)

03

Step

Add sliced onions, chicken bouillon cubes, bay leaf, salt, and pepper to the pan. (2 minutes)

04

Step

Pour in water, ensuring the beef is mostly submerged. (1 minute)

05

Step

Bring to a gentle simmer, then reduce heat to low, cover, and cook until beef is very tender and the onions have melted into a thick, rich sauce. (2 hours)

06

Step

Check occasionally and add more water if needed to prevent sticking.

For an even richer flavor, consider using beef broth instead of water.
A pinch of cinnamon or allspice can add a warm, aromatic dimension to the sauce.
Serve over rice, couscous, or with crusty bread to soak up the delicious sauce.
For a spicier version, add a pinch of red pepper flakes along with the salt and pepper.

Briana Doyle

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 15 Ratings)
Total Reviews: (7)
  • Alexandria Hyatt

    The key is to be patient and let the onions cook down slowly. The longer it simmers, the better the sauce becomes.

  • Emilio Boyer

    I was skeptical about the chicken bouillon, but it really added a depth of flavor. I'll definitely be making this again!

  • Melissa Bernier

    I doubled the recipe, and it still turned out amazing.

  • Raina Ratke

    I added a pinch of cumin and a dash of cinnamon, and it was amazing! Thanks for the great recipe!

  • Lavonne Quitzon

    My family loved this! It's a new favorite in our household.

  • Mervin Jaskolskiwolf

    I used a slow cooker, and it turned out great. Just browned the meat and onions first.

  • Marianne Corkery

    This recipe is fantastic! The beef was so tender, and the onion sauce was incredibly flavorful.

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