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Beef, braised in the Egyptian style


  • Soak the chickpeas in cold water to cover overnight. Then rinse and drain well.
  • When ready, heat a little oil in a very large heavy-bottomed pot and gently sauté the garlic and onions until golden, stirring now and again.
  • Add the allspice and chilli paste. Stir and briefly cook to release the aromas. 
  • Then add the beef and stir until it changes colour. 
  • Add the chickpeas, potatoes, ham hock and seasonings with enough stock to cover well. Stir and carefully immerse the eggs. Add a little more stock if needed, cover and bring to the boil.
  • Turn down the heat and very gently simmer for about 2 hours until the meat and chickpeas are very tender. Then remove the hock and, when cool enough to handle, cube (discarding any fat and sinew).
  • Return the meat to the pot, stir and briefly cook to heat. 
  • Serve the braise with a peeled egg in the centre of each plate.


  • 400 gm dried chickpeas
  • olive oil
  • 2 large garlic cloves, crushed
  • 2-3 onions, finely chopped
  • 1 tspn ground allspice
  • 1-2 heaped tspn chilli paste
  • 1 kg lean beef, cut into medium-large cubes
  • 6 large baby potatoes (chats), peeled
  • 1 smoked ham hock
  • sea salt & freshly ground pepper
  • 2 litres chicken stock
  • 6 eggs, in their shells, wiped clean

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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