I decided to spice up our supper by sprinkling it with Egyptian Dukkah (, rosichops). Much to my surprise, the onion gravy became much sweeter and more delicious after resting for a few hours waiting for suppertime. My meat was very tender after 2.5 hours of cooking on low, so I removed it from the onion broth while I turned up the heat to reduce it to a thick onion gravy, and this process significantly improved its flavor. I wanted an authentic dish, so I resisted adding any other seasoning (not even salt or pepper) until I was done. I ended up throwing in 4 extra bay leaves because I am quite used to eating highly-spiced food, and the flavor of this stew was so mild. This "Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)" recipe was very good but not so spicy (as would be obvious from the list of ingredients).
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