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Egyptian Braised Beef & Onions (Rosh Hashanah)

The autumn transition has begun, and it’s apparent in my home because the start of the festive season is upon our household. Something particularly beautiful about a Sephardic Rosh Hashanah table is the abundance, colours in many dishes, and that it’s filled with foods that carry a little more meaning than what might first appear on the plate.  

In my family, with our Egyptian roots and Sephardic traditions, the New Year is marked not only by gathering around a beautiful table, but by the simanim—symbolic foods accompanied by blessings for the year ahead. Lucky for me, I get to have more than one New Year celebration, so good food is always on the menu.   

Beef and onions with fresh chopped coriander
whole beef blade in a clay pot with onions

I opted to put a little twist on a classic dish that my family loves, and quite a common dish you’ll find in many households. Rather than simply apples and honey, our seder (yehi ratzon) blessings brings together foods such as dates, leeks, black-eyed peas, or squash, and other ingredients chosen for the hopes they represent: sweetness, prosperity, abundance, and a good year to come.  

I wanted to make Lahm Basal, also known in some families as Kabab Halla (or Kebab Hala), as we make it with beef or lamb. This is not by any means a special ocassion dish, it's quite a typical everyday staple dinner. This one is made with a twist, using my homemade ras el hanout spice blend because I had it on hand. This is one of those wonderfully unfussy dishes that becomes something extraordinary with time. The name essentially translates roughly to kabab or “meat in a pot,” and the preparation is wonderfully simple: a rich comforting meal that’s versatile and can feed a lot of people. 

I love this time of the season because it makes the meal feel almost like a conversation with the year ahead; every dish has a little story to tell. But let’s get into what I’ve prepared for you.  

Sephardic beef in a pot on table with yellow rice on the side
beef in pot with onions

The mountain of onions gradually melts down, allowing the beef to transform into a deeply rich mahogany colour and adding a naturally sweet, savoury flavour. There is no cornflour-heavy gravy here and very little fuss—just delicious ingredients, patience, and the gentle alchemy of slow cooking.

What to serve with this?

Served alongside the simanim, warm bread, and the other dishes as part of the feast, this is the kind of meal that invites everyone to linger a little longer around the table, whether they’re attending for the first time with a loved one or celebrating afar. 

L’Shanah Tovah—to a sweet, abundant, and beautiful year ahead. 

Prep Time 15 mins
Cook Time 2 hrs
Rest Time 20 mins
Total Time 2 hrs 35 mins
Cooking Method: , , , ,
Cuisine: , , , ,
Difficulty: Intermediate
Cooking Temp: 325  F
Servings: 6
Best Season: Fall, Winter, Mid-winter
Dietary: Kosher, Meat
Description

Kabab Halla (or Lahm Basal), is a traditional Egyptian Jewish everyday meal with a naturally sweet, onion sauce. This one is with a twist of spices using ras el hanout.

Ingredients
  • 6 to 8 medium onions (or whatever comes first to match the volume of your meat.)
  • 2.5 to 3 pounds (1.2-1.4 kg) beef, room temperature (blade steak/top blade or *chuck roast)
  • 1 3/4 teaspoons Ras el hanout
  • 1 1/4 teaspoon kosher salt, divided (more to taste)
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon freshly cracked black pepper (more to tast)
  • 2 bay leaves
  • 3 cloves garlic (minced)
  • 1/2 cup (120 ml) beef stock (or low-sodium chicken broth)
Method:
  1. 1
    Prep:
    1. Thinly slice all the onions. Set aside.  
    2. Pat the beef dry with kitchen paper towels, and season both sides of the meat with 1 teaspoon of ras el hanout and half of the salt.  Save the remaining ras el hanout and salt, we will use it in Step. 
  2. 2
    Cooking the Beef:
    1. In a 4 Qt. (3.78 L)-capacity Dutch oven, or braiser, heat the olive oil over medium-high heat. Add the beef to the pan and sear the beef on all sides, (3 to 4 minutes), until browned. Give it a good sear, this adds flavour. Remove the beef from the pan, leaving the oil and juices in the pan, and set aside on a large plate. 
    2. Add the sliced onions to the pan and cook until the onions are opaque and slightly turning brown, about 5 to 7 minutes, stirring the onions as it cooks. Add the black pepper, and the remaining ras el hanout, and salt. Then, add the bay leaves, and garlic. Cook further for 1 minute.
    3. Place the beef back in the pan. Stir in the stock or broth. Cover with a lid, cook for 20 to 25 minutes. Meanwhile, preheat the oven to 325°F (175°C).  
    4. Switch off the heat on the hob, and place the pan, covered, in the oven for 1 hour 30 minutes, or until the beef is fork tender, stirring the pot every 20 or 25 minutes to make sure that the meat does not become too dry.  
    5. Check the meat that it’s tender, and the onions have melted in the sauce. Remove the lid and allow the sauce to reduce a bit for 15 to 20 minutes, stirring and adjusting liquid, if needed. Season with additional salt and black pepper to taste. 
    6. Remove from the oven. Garnish with fresh chopped coriander or parsley. Slice, plate and enjoy! 

    Serve with pita bread and rice, or with alternatives mentioned in the FAQs below.

    Storage: This will keep in the refrigereator for up to 3 days. Freeze for up to 3 to 4 months. 

Note

For this recipe, I used a top-blade cut and left it whole. I like a blade steak for this because it is a bit more tender, flavourful, and has a good amount of fat for this dish to give it the richness needed. If you are using a slow cooker you can just use a chuck roast. Both cuts are taken from the shoulder (chuck primal) area of the cow, and will work well.

This recipe uses kosher salt. This is a lot of meat and it needs to be seasoned. Depending on the brand of kosher salt you use, you may or may not need to season it a bit more but I recommend following the recipe, then sprinkle more if needed before serving.

Keywords: Sephardic Recipes, Egyptian Jewish Recipes, Jewish Cooking, Rosh Hashanah, Jewish Recipes & Traditions, Sephardic Jewish Food
View it online: https://fashiontalesblog.com/recipe/egyptian-braised-beef-onions-rosh-hashanah/
Madison B. Siobhan
of FASHION TALES

Madison is an avid cook. She is a professional recipe developer, commercial photographer, and food writer. She has worked as a food stylist and as a wellness writer. Find food and entertaining inspiration throughout the pages of this blog and in her newsletters.

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