Preparation info
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By Claudia Roden

Published 1986

  • About

A very rich and filling Egyptian speciality. It was particularly popular as a Sabbath meal in Jewish circles, since it could be left cooking gently from early on Friday.


  • 1 kg (2 lb) lean or fat stewing beef
  • 1 calf’s foot (optional)


Cut the meat into cubes. Blanch the calf’s foot in boiling water. Peel the potatoes, and scrub the egg-shells thoroughly. Fry the chopped onions in oil until soft and golden.

Put all these ingredients together with the drained chick peas or haricot beans (less commonly used for this dish than chick peas) in a large ovenproof pot or casserole with a tight-fitting lid. Cover with water an