🥘
dinner
Bamia
Egyptian okra stew braised with lamb, tomatoes, garlic, and coriander into a tender, savory comfort dish.
⏱ 90 min🔥 420 kcalMedium
★4.7(2,706)
5 recipes using beef — Koshari, ful medames, molokhia — ancient recipes from the Nile valley.
These 5 egyptian beef recipes are ready in about 73 minutes on average, with 340–480 kcal per serving, and 40% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Egyptian cuisine — Koshari, ful medames, molokhia — ancient recipes from the Nile valley — brings its own distinctive techniques and seasonings to every ingredient it touches. When Egyptian cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, baking, roasting and frying.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with ground cumin, tomato paste, onion, ground coriander, fresh parsley and cumin. The dishes here span egyptian classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Hawawshi is the highest-rated dish in this collection at 4.8★ from 1,340 ratings.
Egyptian okra stew braised with lamb, tomatoes, garlic, and coriander into a tender, savory comfort dish.
Egypt's beloved spiced meat-stuffed bread — a pita or baladi bread filled with a fiery mixture of minced beef, onion, and chilies, baked until the bread crisps and the meat sizzles.
Fragrant spiced ground beef and lamb skewers grilled over charcoal — Egypt's ultimate street food.
Tender vegetables — zucchini, peppers, tomatoes — stuffed with herbed rice and slow-cooked in tomato broth.
Cairo's beloved street food — whole bread loaf stuffed with heavily spiced minced beef and onion, then baked or grilled until the crust is crispy and the filling juicy. Fast food, Egyptian style.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 5 Egyptian beef recipes are ready in around 73 minutes from start to finish. The quickest, Egyptian Grilled Kofta, takes about 35 minutes, while the slower-cooked dishes run up to 150 minutes.
Across this collection they range from about 340 to 480 kcal per serving, averaging 424 kcal — Egyptian Grilled Kofta is the lightest option at 340 kcal.
Hawawshi is a great place to start — it's rated easy and comes together in about 45 minutes. 40% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with ground cumin, tomato paste, onion, ground coriander, fresh parsley and cumin. Egyptian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.