This is such a quality cooking channel. Literally the dream for anybody who grew up in the Arab world, and the hidden treasure of Ali Baba for any westerner lol.
Serbian moms are Egyptians to, lol. I'm kidding, but we make this and it's we call it various names . I think Balkan ppl including Hungarians make it too. Yum!!!
@@adog3129 I've been born and raised in canada and have never really had contact with middle eastern food beside hummus, shawarma, and kebab for take out. I've been making basically this same dish for a long time now, the only difference is I tend to make a roux before deglazing and deglaze often with beer, wine, or some kind of broth. But in essence, same recipe. Onions and some kind of meat are the main components.
Very similar to what my (Polish) family calls cooked in it's own sauce. Some cooking techniques are so good they travelled widely. Middle Eastern food was hugely influential in Europe and once you recognise it, you can't unsee it.
My mother would often make this for us as children, though never with pasta always with rice or pilaf. But you missed an optional condiment used in Egypt (at least upper Egypt where my family is from) where you mince together equal part parsley and onion and dress with a little lemon and salt and put it on top the kebab halla.
Obi, I’m in the middle of preparing this for dinner right now, and I want you to know that my entire house smells amazing! Seriously, if you could develop a candle fragrance capturing “Egyptian pot kebab”, you’d be a millionaire. Once again, a simple recipe using humble ingredients brings us back to childhood and reminds us of where we came from. Also, even though this recipe has only a handful of ingredients, the gravy is much more sophisticated than I expected and has depth of flavor - and I’m only at the halfway mark. I’m even making the simple pasta side dish with homemade possata. Thank you for another recipe perfect for fall, rainy days, or days when you want to eat something that will warm you without a lot of effort (or dishes to clean).
I’m so glad i found this channel. My auntie is Turkish but loves eating food from around all over the Middle East, and I grew up with her cooking, and she’s been too stressed to talk lately for recipes to be shared. Thank you! Y’all are awesome.
Aren’t grandmas comfort foods the best???? My “Go to” comfort meal is very similar. Hers was breaded pork chops, spaghetti & a simple side salad (lettuce, tomato & cucumber) and ALWAYS blueberry pie for dessert. Takes me right back to her kitchen as well & to simpler days…she knew it was my favorite meal & she always made it when I stayed over…
Oh- what a great way for me to cook my first egyptian dish! I feel like its less imtimidating to try something new if you don't have to buy a ton of new ingredients.
Made this tonight and it was great! Added in some Baharal but we didn't have any mastic so will have to add that next time! Great recipe and really tasty but definitely needed the mastic! Can't wait to make more recipes from your channel!
I love kebab 7allah, one of the most authentic Egyptian dishes. It reminds of dish that we used to make back in the days called Kammoneya. it has a strong cumin taste so ppl either really love it or not.. Thanks again for the great videos Obi!
That's exactly how my mother prepares food. We'll be having it this week btw. I just didn't know it's an Egyptian thing before, it was just how food is cooked to me.
This reminds me of how we make goulash here in Germany! The only difference is that we add some tomato paste and/or red wine to the meat while it's braising for a little bit of acidity to balance out that rich, savory, meaty goodness.
In Flanders we add a heavy dark beer, thyme and laurel and maybe some dried prunes, and also marinate the meat in mustard beforehand. Some regions even add a piece of chocolate or slice of gingerbread I think. It's stewed for 2-3 hours, preferably left overnight for the flavors to fully develop, and reheated the next day. It goes great with fries.
Looks great! I'll have to look for an Instant Pot version; seems perfect for that. When you paired this with tomato pasta, I was so confused for a moment. I've never encountered a Middle Eastern pasta dish here in America. Of course then I realized, couscous is basically pasta, and Italy is *right there*. Obviously Egypt would have at least one pasta dish that seems vaguely Italian, just like all the other neighbors!
Good observation, actually we have a lot of dishes that use pasta and very few that use couscous. In my house, we only used couscous in desserts and never with meat.
@@prospero70 oh man you need to try it. it is one of my favorite desserts. here is a recipe ruclips.net/video/Ldf5CanMmO8/видео.html&ab_channel=3JDeliciousFoods%21
I make something similar but add a little tomato sauce to the meat. I serve it over bulgur. Also I add parsley to that salad. Yes, it's a comfort food.
Oh my that looks incredible. My Jamaican grandmother made a chicken fricassee that’s quite similar, with chicken thighs and an equal weight of onions. Also an unpierced scotch bonnet pepper of course. So good. I will try this for sure!
There is an Italian ragout that is very similar to this. It includes garlic, a Little wine, and a very small amount of tomato, but the idea is very similar. A *lot* of onions, and a stiff shot of black pepper. Interesting you chose to serve it over a tomato pasta.
This screams for me comfort food. In Serbia, there is a dish very similar to this, and I always make it when I feel down. May I say forks and spoons are forbidden with this kind of food, it just needs some good bread!
This looks delicious, love this channel the food looks amazing and the chef is so enthusiastic and clear with instructions. Ps pretty pretty please could you at some point do a recipe for lentil soup? The one they serve at my local Kurdish restaurant is out of this world. I've tried to replicate it as it's my favourite thing when under the weather, but it is never as tasty as theirs!! Any tips for an excellent lentil soup greatly appreciated!!
Can't go wrong with slow-cooked chunks of meat. I sometimes make very a similar dish, but instead of onions, I use tomatoes and bell peppers. Kind of Hungarian beef-stew style flavors. I do love onions too though, I'll be sure to try this out sometime.
I made this, it was very good but a bit too peppery. I think i put 2tsp instead of 1tsp because it looked like he put in more in the video. Maybe best to stick to 1tsp next time 😅
my advise is to use a pressure pot it cook faster but you have to be careful with the water content that how i cook it every time and try to add a cubes of potato in the last 15 minute to have an amazing side dish .
Honestly 10/10. I own a few expensive knives now and it is the best out of them all. Perfectly weighted, extremely sharp, comfortable in the hand. He did a great job picking the right knife.
My husband loved this dish but since I am not an onion person this was not something I couldn’t eat, though when I did try it, it tasted like sweet onion. My husband also tasted this but he said it is suppose to taste like that.
Soya chunks are like tvp (textured vegetable protein) that you normally see in a 'mince' texture, but you can get it in little cubes too for dishes like this :)
This does sound great but I have to ask, kebabs are usually grilled marinated meat on a skewer and this is stewed non-marinated meat without a skewer, so why kebab?
In Egypt, kebab is usually meat cut into a cubic shape like stew meat. It doesn't matter how it's prepared. This dish is called kebab-halla where "halla" is the Arabic word for pot. The kebab you are referring to is actually called shish-kebab where shish means skewer. I forgot in what language. It could be in Turkish or Persian.
You're right, kebabs usually are. It's one of the oddities of the name. One reason why this might be called that; is that grilled kebabs need expensive and tender cuts of meat to come out delicious. For some families, that can be too burdensome. This meal is cut into large pieces to give you the feeling of eating Kebab, but because it's stewed, you can use tougher/cheaper pieces of meat. Also, a lot of Egyptian grills are served in sandwiches with Tahini sauce. If this was served the same way (not that I've ever seen anyone do that), then it probably wouldn't be so different.
In the Egyptian kebab recipe, the skewers are soaked for a short time in onion water before grilling, and since this dish contains a lot of onions and its flavor, this makes its taste very close to the taste of Egyptian grilled kebabs. Maybe that's why it's called a pot kebab
Yes, however if you have venison shank or leg, that would be perfect. One way to make this better if using lean meat, is to add some 1cm cubes of Lamb or beef fat when cooking.
I swear you are trying to give me a heart attack every time you cut a vegetable. Lol. But, seriously, I look forward to seeing you in my feed as often as possible.
This is such a quality cooking channel. Literally the dream for anybody who grew up in the Arab world, and the hidden treasure of Ali Baba for any westerner lol.
Thanks, that's what we're striving for!
Serbian moms are Egyptians to, lol. I'm kidding, but we make this and it's we call it various names . I think Balkan ppl including Hungarians make it too. Yum!!!
@@Dosadniste2000 Yeah it's meat and onions cooked in a pot, I imagine it gets invented pretty frequently lol
@@adog3129 ahah, yes, but I see ppl (from other cultures) add a lot of other things in that pot.
@@adog3129 I've been born and raised in canada and have never really had contact with middle eastern food beside hummus, shawarma, and kebab for take out. I've been making basically this same dish for a long time now, the only difference is I tend to make a roux before deglazing and deglaze often with beer, wine, or some kind of broth. But in essence, same recipe. Onions and some kind of meat are the main components.
I am Asian married to Egyptian man.I will try to cook this for him to have a taste of home.Shukran for sharing!
Very similar to what my (Polish) family calls cooked in it's own sauce.
Some cooking techniques are so good they travelled widely.
Middle Eastern food was hugely influential in Europe and once you recognise it, you can't unsee it.
Went to Egypt in November and I swear Egyptians are the best at cooking beef
honestly the "ugly" dishes are always the most bomb :) thanks for another banger of a vid
My mother would often make this for us as children, though never with pasta always with rice or pilaf. But you missed an optional condiment used in Egypt (at least upper Egypt where my family is from) where you mince together equal part parsley and onion and dress with a little lemon and salt and put it on top the kebab halla.
It's very helpful to add appropriate side dishes. Thank you!
I look forward to trying this. Some of the most delicious dishes I've ever had looked terrible. So I have high hopes for this one!
One of my favorite meals is Oxtail. It is not pretty, but it is mind blowingly good!
@@MiddleEats Oh really? Where is the recipe for this incredible Ox Tail then? Don't hold out on us bro! 🤣
Love how simple this is
Obi, I’m in the middle of preparing this for dinner right now, and I want you to know that my entire house smells amazing! Seriously, if you could develop a candle fragrance capturing “Egyptian pot kebab”, you’d be a millionaire.
Once again, a simple recipe using humble ingredients brings us back to childhood and reminds us of where we came from. Also, even though this recipe has only a handful of ingredients, the gravy is much more sophisticated than I expected and has depth of flavor - and I’m only at the halfway mark. I’m even making the simple pasta side dish with homemade possata. Thank you for another recipe perfect for fall, rainy days, or days when you want to eat something that will warm you without a lot of effort (or dishes to clean).
I’m so glad i found this channel. My auntie is Turkish but loves eating food from around all over the Middle East, and I grew up with her cooking, and she’s been too stressed to talk lately for recipes to be shared. Thank you! Y’all are awesome.
So one of your parents is Turkish?
@@chosentwice1839 my aunt married my bio aunt who’s definitely not Turkish lol
Aren’t grandmas comfort foods the best???? My “Go to” comfort meal is very similar. Hers was breaded pork chops, spaghetti & a simple side salad (lettuce, tomato & cucumber) and ALWAYS blueberry pie for dessert. Takes me right back to her kitchen as well & to simpler days…she knew it was my favorite meal & she always made it when I stayed over…
Yes my Grandma always cooked the best food! It was filled with love as much as anything
Finally the legend comes out with this!!! Been waiting for this recipe :D
4:04 Salad
2 Cucumbers
3 Spring Onions
2 Tomatoes
Pepper
Lemon Juice
White Vinegar
Oh- what a great way for me to cook my first egyptian dish! I feel like its less imtimidating to try something new if you don't have to buy a ton of new ingredients.
Yes that's one of the magic parts about this recipe, it's so simple and needs nothing special. I hope you like it!
@@MiddleEats Thank you for sharing! Simple can be delicious. I bet I will enjoy it.
Made this tonight and it was great! Added in some Baharal but we didn't have any mastic so will have to add that next time! Great recipe and really tasty but definitely needed the mastic! Can't wait to make more recipes from your channel!
You are the best brother, keep it up. Ahlen from a palestinian in diaspora who fills his return and liberation wishes with arabic food.
I love kebab 7allah, one of the most authentic Egyptian dishes. It reminds of dish that we used to make back in the days called Kammoneya. it has a strong cumin taste so ppl either really love it or not.. Thanks again for the great videos Obi!
I need to get around to making that some day. Very old school food, but extremely delicious. Thanks Hussam.
I went full English/Aussie on this and made it into a pie with some roasted broccoli. Everyone loves it. thanks mate.
That's exactly how my mother prepares food. We'll be having it this week btw. I just didn't know it's an Egyptian thing before, it was just how food is cooked to me.
This reminds me of how we make goulash here in Germany! The only difference is that we add some tomato paste and/or red wine to the meat while it's braising for a little bit of acidity to balance out that rich, savory, meaty goodness.
In Flanders we add a heavy dark beer, thyme and laurel and maybe some dried prunes, and also marinate the meat in mustard beforehand. Some regions even add a piece of chocolate or slice of gingerbread I think. It's stewed for 2-3 hours, preferably left overnight for the flavors to fully develop, and reheated the next day. It goes great with fries.
@@TrueFork That sounds truly amazing!
@@TrueFork That's a completely different recipe
Looks great! I'll have to look for an Instant Pot version; seems perfect for that. When you paired this with tomato pasta, I was so confused for a moment. I've never encountered a Middle Eastern pasta dish here in America. Of course then I realized, couscous is basically pasta, and Italy is *right there*. Obviously Egypt would have at least one pasta dish that seems vaguely Italian, just like all the other neighbors!
Good observation, actually we have a lot of dishes that use pasta and very few that use couscous. In my house, we only used couscous in desserts and never with meat.
Ha! Dessert couscous is as foreign an idea to me as Egyptian pasta! 🤣
@@prospero70 oh man you need to try it. it is one of my favorite desserts. here is a recipe
ruclips.net/video/Ldf5CanMmO8/видео.html&ab_channel=3JDeliciousFoods%21
respect for the knife, man
I make something similar but add a little tomato sauce to the meat. I serve it over bulgur. Also I add parsley to that salad. Yes, it's a comfort food.
Tomato is a great addition to this!
I too add parsley leaves at the end. Yum! Green parts of green onion as well.
Oh my that looks incredible. My Jamaican grandmother made a chicken fricassee that’s quite similar, with chicken thighs and an equal weight of onions. Also an unpierced scotch bonnet pepper of course. So good. I will try this for sure!
There is an Italian ragout that is very similar to this. It includes garlic, a Little wine, and a very small amount of tomato, but the idea is very similar. A *lot* of onions, and a stiff shot of black pepper. Interesting you chose to serve it over a tomato pasta.
There’s an entire meal that delivers everything I want 😍 Delicious, great recipes!
It looks amazing and the directions are so simple. I'm excited to try this.
oh, that looks heavenly. A lot of my comfort foods also look that way (like kalops--stewed meat that has it's main flavour from allspice)
This has quickly become one of my favorite channels
This screams for me comfort food. In Serbia, there is a dish very similar to this, and I always make it when I feel down. May I say forks and spoons are forbidden with this kind of food, it just needs some good bread!
I need to start making these recipes! the food always looks so good!!
Great recipe and channel.
I’m still amazed by how similar yet different food is around the world. This is basically Egyptian Gulash😅
Recipes like this keep me a subscriber. Food is like love, it can bring us together . I love good food.
Comfort food. Mmmm.
Hi Obi hope you and yours had a joyous eid, how bout a lahma bil dima3a recipe please? Thanks habibi
This is what I have been waiting for 😍
there is an italian beef dish made almost the same way called Genovese. this looks just as yummy
LOVE THIS CHANNEL
This looks delicious, love this channel the food looks amazing and the chef is so enthusiastic and clear with instructions. Ps pretty pretty please could you at some point do a recipe for lentil soup? The one they serve at my local Kurdish restaurant is out of this world. I've tried to replicate it as it's my favourite thing when under the weather, but it is never as tasty as theirs!! Any tips for an excellent lentil soup greatly appreciated!!
I think he did that already.
All the stoners call this click bait. Subbed, liked and saved.
known in australia as braised steak and onions my nana and mother used to cook all the time . im 68
Lots of onions you say?
Now I have an excuse to get on a plane. Exciting.
Can't go wrong with slow-cooked chunks of meat.
I sometimes make very a similar dish, but instead of onions, I use tomatoes and bell peppers. Kind of Hungarian beef-stew style flavors.
I do love onions too though, I'll be sure to try this out sometime.
Sometimes the best recipes are the simplest :)
The whole meal looks delicious!
This looks like something that would work amazing with a pressure cooker
It would 100%. You could probably do it in 20 minutes that way
In my house we added tomato paste and fried cubes of potatoes to it. I assume the potatoes were to stretch out the meat but I love it.
I've been using this for chicken thighs and by god is it a sinfully delicious dish.
this in English is Gulash I think it's Eastern Europe dish but yes it is also egyptian dish nice with bread
Had something very similar in Turkey that was actually cooked in a sealed earthenware pot that they cracked open at the table.
Fascinating
This is even better if cooked in a pressure cooker.
I'm going to try this out, but first I need to buy a pair of goggles to wear while cutting all those onions.
I can't help but feel a clove or two will be lovely with this. Can you use this technique with chicken or will it cook very dry?
That looks excellent.
I've put a date in this before, it was delicious
Ooh I love fried fruits in braises. I need to try that out. Thanks for the idea.
I made this, it was very good but a bit too peppery. I think i put 2tsp instead of 1tsp because it looked like he put in more in the video. Maybe best to stick to 1tsp next time 😅
I never heard of mastic before!!
Me neither
Sounds wonderful.
Consider running the onions through a food processor so they come out much smoother and cook faster
This looks absolutely delicious. Simple yet tasty. I can't wait to try it and turn chunks of leg lamb into the best beef I've ever tasted! :)
You had me at "caramelized onion gravy"
my advise is to use a pressure pot it cook faster but you have to be careful with the water content that how i cook it every time and try to add a cubes of potato in the last 15 minute to have an amazing side dish .
I was going to attempt this in my instant pot. Are you concerned with not having enough water or too much?
This looks pretty tasty, nice recipes.
Mom always makes it with rice so that we can put the onion sauce on the rice yummy yumm
Toum+Shatta+Parsley+Spring onion+Cucumber+THIS=✓✓✓💯💯💯
Basically French onion soup but with meat and less water.
Nice Ragusea knife!
I thought meat mallardized, not caramelised, as it doesn't contain any sugars
looks so good
Would this work with goat meat? I have some sitting in my freezer from Eid that I need to cook.
This dish seems so easy. Going to pick up some Basmati Rice and some Cucumbers and Tomatoes and do this right.
I love goup!
Thanks!
Thank you Lisa!
food of the gods right there!
Very similar to west African dish with without the tomato, and thin noodles
How is the Adam Ragusea knife to use?
Honestly 10/10. I own a few expensive knives now and it is the best out of them all. Perfectly weighted, extremely sharp, comfortable in the hand. He did a great job picking the right knife.
@@MiddleEats Brilliant, thank you very much for answering! Love your videos
My husband loved this dish but since I am not an onion person this was not something I couldn’t eat, though when I did try it, it tasted like sweet onion. My husband also tasted this but he said it is suppose to taste like that.
Where I live, lamb is very expensive. Can I use chicken instead ?
This looks exactly like the italian dish sauce genovese
Great!
add a bit of parika powder to the meat and you have a basic albeit pretty decent austrian gulasch
How do you feel about the Ragusea knife?
I'm gonna try this with soya chunks & a stock cube & a little bit of yeast extract
Mhhmmm what are soya chunks? Is that like seitan?
@@mitchellwilson5770 Seitan is made from gluten
Soya chunks are like tvp (textured vegetable protein) that you normally see in a 'mince' texture, but you can get it in little cubes too for dishes like this :)
I think that would work well, but if there is a way to get fat into the chunks too, then it would be even better.
This does sound great but I have to ask, kebabs are usually grilled marinated meat on a skewer and this is stewed non-marinated meat without a skewer, so why kebab?
In Egypt, kebab is usually meat cut into a cubic shape like stew meat. It doesn't matter how it's prepared.
This dish is called kebab-halla where "halla" is the Arabic word for pot.
The kebab you are referring to is actually called shish-kebab where shish means skewer. I forgot in what language. It could be in Turkish or Persian.
You're right, kebabs usually are. It's one of the oddities of the name. One reason why this might be called that; is that grilled kebabs need expensive and tender cuts of meat to come out delicious. For some families, that can be too burdensome. This meal is cut into large pieces to give you the feeling of eating Kebab, but because it's stewed, you can use tougher/cheaper pieces of meat. Also, a lot of Egyptian grills are served in sandwiches with Tahini sauce. If this was served the same way (not that I've ever seen anyone do that), then it probably wouldn't be so different.
@@MiddleEats thanks! For the response and for so consistently and extensively reading and responding to the comments.
In the Egyptian kebab recipe, the skewers are soaked for a short time in onion water before grilling, and since this dish contains a lot of onions and its flavor, this makes its taste very close to the taste of Egyptian grilled kebabs.
Maybe that's why it's called a pot kebab
totally trying this
Is it possible to do this with chicken?
Whats the difference between this and Lahma bil basal?
How many portions is the recipe for?
Could you do this with a really lean meat like venison?
Yes, however if you have venison shank or leg, that would be perfect. One way to make this better if using lean meat, is to add some 1cm cubes of Lamb or beef fat when cooking.
this sounds delicious. a stew.
Please make Ta'ameya (Egyptian Falafel) sandwich
He already made a video about it.
That was a load of content for a video that wasn't even 5 minutes lol. Thanks!
Good stuff
Would ras el hanout go well in this?
Great video! Also wtf you sound so much like sargon of akaad hahaha
I somehow read "Shockingly good kebab WITHOUT any meat". And I thought to myself: That I have to see... Was a little surprised. :-)
I swear you are trying to give me a heart attack every time you cut a vegetable. Lol. But, seriously, I look forward to seeing you in my feed as often as possible.
A full meal in 5 minutes of explanation. You like to see it.