Kebab Halla
Kebab Halla Recipe - A Delicious Egyptian Dish
Introduction
Kebab Halla is a traditional Middle Eastern dish that is popular in countries like Iraq and Syria. This hearty and flavorful dish is made with tender beef, onions, garlic, and a blend of spices that create a rich and aromatic sauce. It is typically served with rice or flatbread for a satisfying meal.
History
Kebab Halla has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in Iraq, where it was traditionally cooked in a clay pot over an open fire. The slow cooking process allowed the flavors to meld together and create a delicious and comforting dish that has stood the test of time.
Ingredients
How to prepare
- Cut the beef into bite-sized cubes. Mix flour, cinnamon, and seasoning, then roll the meat in this mixture. Cook the meat, onion, and a pinch of salt over a very low flame.
- When the juice is re-absorbed, add garlic and cooking oil, and lightly fry. Add enough water to barely cover the ingredients and cook over low heat for one hour. Add more hot water along the side of the pot whenever the juice level is too low.
- Serve with the juice, which should be fairly concentrated.
Variations
- Substitute lamb or chicken for the beef for a different flavor profile.
- Add vegetables like bell peppers, tomatoes, or potatoes for a heartier dish.
- Use different spices like cumin, paprika, or turmeric for a unique twist on the traditional recipe.
Cooking Tips & Tricks
Be sure to cut the beef into bite-sized cubes to ensure even cooking.
- Cooking the meat over a low flame allows it to become tender and juicy.
- Adding hot water along the side of the pot helps to keep the sauce from drying out.
- Adjust the seasoning to taste, adding more or less garlic and spices as desired.
Serving Suggestions
Serve Kebab Halla with rice, flatbread, or a side salad for a complete meal. Garnish with fresh herbs like parsley or cilantro for added flavor.
Cooking Techniques
Slow cooking over a low flame allows the flavors to develop and the meat to become tender.
- Stirring occasionally helps to prevent sticking and ensures even cooking.
Ingredient Substitutions
Use cornstarch or arrowroot powder instead of flour for a gluten-free option.
- Olive oil or ghee can be used in place of cooking oil for a different flavor.
Make Ahead Tips
Kebab Halla can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Serve Kebab Halla in a decorative serving dish garnished with fresh herbs and a sprinkle of sumac for a pop of color.
Pairing Recommendations
Pair Kebab Halla with a side of hummus, tabbouleh, or baba ganoush for a complete Middle Eastern meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Calories: 300 per serving
Carbohydrates
Carbohydrates: 10g per serving
Fats
Total Fat: 15g per serving
Saturated Fat: 5g per serving
Proteins
Protein: 30g per serving
Vitamins and minerals
Iron: 15% of daily value per serving
Vitamin C: 10% of daily value per serving
Alergens
Contains: None
Summary
Kebab Halla is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron and vitamin C, making it a nutritious and satisfying meal option.
Summary
Kebab Halla is a delicious and comforting Middle Eastern dish made with tender beef, onions, garlic, and a blend of spices. This hearty meal is rich in protein, moderate in carbohydrates and fats, and packed with essential vitamins and minerals. Serve with rice or flatbread for a satisfying and nutritious meal.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Kebab Halla. It was many years ago, during a trip to the bustling markets of Marrakech, that I stumbled upon a small, hidden stall run by an elderly woman named Fatima. She was renowned in the area for her delicious kebabs and as soon as I took my first bite, I knew I had to learn her secret recipe.
I approached Fatima and asked her if she would be willing to share her recipe with me. She looked at me with a twinkle in her eye and a knowing smile on her face. "My dear, this recipe has been passed down through generations in my family. It is a closely guarded secret, but I see the same passion for cooking in your eyes that I have in mine. I will teach you, but you must promise to honor the tradition and never share it with anyone else."
I eagerly agreed and spent the next few days by Fatima's side, learning the intricacies of making the perfect Kebab Halla. The key, she told me, was in the blend of spices and the patience required to let the flavors develop over time. As we worked together in her humble kitchen, she shared stories of her childhood and the memories attached to this dish.
She told me that Kebab Halla was a dish that was traditionally made during special occasions and celebrations in her family. The fragrant aroma of the spices would fill the air, drawing in friends and family from far and wide to gather around the table and share in the joy of good food and good company.
As we cooked, I watched Fatima's skilled hands move with precision and grace, effortlessly combining the ingredients to create a masterpiece of flavor and texture. She showed me how to marinate the meat, how to shape the kebabs just right, and how to cook them to perfection over an open flame.
The day finally came when Fatima deemed me ready to make Kebab Halla on my own. She watched me closely as I followed her instructions, guiding me with gentle reminders and words of encouragement. And when the kebabs were finally ready, she took a bite and smiled, nodding in approval.
From that day on, Kebab Halla became a staple in my own kitchen. I would make it for family gatherings, for dinner parties, and for quiet nights at home when I wanted to reminisce about my time with Fatima in Marrakech. Each time I made it, I felt a deep connection to her and to the tradition that she had so generously shared with me.
Over the years, I have added my own touches to the recipe, tweaking it here and there to suit my own taste and style. But the heart of the dish, the essence of what makes it so special, remains the same. And every time I take that first bite, I am transported back to that small stall in Marrakech, to the warmth of Fatima's kitchen, and to the love that she poured into every dish she made.
I am grateful for the opportunity to learn from such a talented and generous soul, and I will always cherish the memories of our time together. And so, whenever I make Kebab Halla, I do so with gratitude in my heart and with a smile on my face, knowing that I am carrying on a tradition that has been passed down through generations, from one cook to another.