Onion and Beef Bowl with Simple Salad, Crisp Potatoes, and Tahini

Name: Onion and Beef Bowl with Simple Salad, Crisp Potatoes, and Tahini
Cuisine: Egyptian
Ingredients: 1 tablespoon (14 g) ghee; 2 pounds (910 g) beef chuck or eye of round, cut into 1-inch (2.5 cm) cubes or slightly bigger; 2 pounds (910 g) beef chuck or eye of round, cut into 1-inch (2.5 cm) cubes or slightly bigger; 2 teaspoons ground allspice; 1 teaspoon ground coriander; 1 teaspoon paprika; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 3 large onions, thinly sliced; 4 garlic cloves, minced; ½ cup (120 ml) stock; 2 bay leaves; 4 to 5 cups (440 to 550 g) peeled, cubed (½ inch [13 mm]) potatoes; 1½ teaspoons salt, to taste; 1½ teaspoons pepper, to taste; 2 tablespoons (28 ml) olive oil; Pita bread; Fresh parsley leaves; Chili flakes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This Egyptian Onion and Beef Bowl is a stovetop-like version of kebabs with plenty of onions and fried potatoes. It’s often served with a simple chopped salad, tahini sauce, and lots of bread for scooping. It’s hearty, rich, comforting, and full of home cooking charm.

Ingredients

Beef and Onion Chunks

1 tablespoon (14 g) ghee
2 pounds (910

Africa
Egypt
Main course
Mediterranean

Method

For the beef and onion chunks, start by preheating a saucepan over medium-high heat. Add the ghee. Season the beef chunks with all the dry spices and rub well. Add the beef to the hot pan and sear for 2 minutes per side, avoid overcrowding the pan. Once all the beef is golden and seared, add the onions. Cook the onions and beef over medium heat, tossing around, for 6 to