Traditional Arabic Kebab Halah
Ingredients
- 1 kg boneless cut meat
- 2 tablespoons ghee
- 2 large coarsely chopped onions
- 4 crushed garlic cloves
- 2 chopped green bell peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mixed spices
For serving
- Rice with vermicelli
Preparation
In a deep thick-bottomed pot, place the ghee and onions. Heat on medium heat and stir until the onions soften. Add the garlic and peppers, and stir until the garlic aroma rises.
Add a few pieces of meat and stir for several minutes until they brown. Add more meat pieces and stir until browned, then add the remaining meat and continue stirring until it darkens. Ensure the meat darkens and dries without burning.
Add the black pepper and mixed spices. Stir the meat for a few seconds, then add a little water. Cover the pot and cook on low heat for 40 minutes. If the meat dries out, add more water. Continue cooking for two hours until the meat is fully cooked, while monitoring the water level. Add the salt to the meat, then transfer to a serving dish.
Serve the kebab halah with rice and vermicelli and green salad.
