Lissan al Assfour bel Lahm

1. 1

   In a large pan, fry the sliced onions in oil until soft and golden.

2. 2

   Add the cubed meat and turn to brown it all over.

3. 3

   Season with salt, pepper, and a little cinnamon.

4. 4

   Add water to cover and cook, covered, for about 1 1/22 hours, or until the meat is very tender, adding water if it becomes dry.

5. 5

   Add the pasta, cover with water, and cook for a further 20 minutes, or until the pasta is tender.

6. 6

   Add more water if necessary.

7. 7

   Quite a bit of sauce must be left at the end of cooking.

8. 8

   Serve with grated Parmesan cheesean Italian influence in Egypt.

* Per serving · 4 servings · Values may vary.

No additional tips available.