Beef Chilleh Fry

Chilleh Fry with sliced tomatoes

The end-of-semester madness has officially begun. You know, that point in the semester when no matter how you prepared you are, or many schedules you make, or how many to-do lists you have, you are drowning in final projects, papers, and assignments.

Never fear, I have still been cooking these past few weeks. If I were to take a snapshot of my blog dashboard, you would see a few draft posts that I had started typing but never had time to finish: one for spinach eggs, another another for a cinnamon-walnut phyllo pastry, another for a fantastically colorful veggie omelet…etc. Well, you get the point. I’m cooking, but not writing.

This past weekend, I decided to make chilleh-fry, the way that it’s supposed to be done. I’ve made a version of this dish before using ground turkey, and while the turkey version is healthier, this beef chilleh-fry is far more scrumptious. Chilleh-fry is fairly easy to make, and it takes so little time. Growing up, we used to eat this dish for breakfast, with fresh baked bread called sumoon. (Looking for a visual? If you’ve ever been to a middle eastern restaurant, think of the delicious diamond shaped white fluffy bread that they bring to the table in bundles. Yum!) There’s a similar version to this dish called pusra kuilya, where the meat is cut into larger strips, and fried with onions and tomatoes. Pusra Kuilya is also another commonly eaten for breakfast. That’s not to say you can’t eat this delicious dish for dinner. Because that’s exactly what I did. Beef chilleh-fry, egg, and whole grain bread (sadly, I had no samoon in Ann Arbor).

Ingredients

1 lb chuck roast, cut into small cubes

2 medium tomatoes, diced

1 green pepper, diced

1 medium onion, diced

1/2 cup chopped parsley

salt and pepper to taste

1-2 tsp allspice (baharat)

1 tbsp oil

Directions

Heat about 1 tablespoon of oil in a medium sized pot.

Add the onions and let them cook for about 5 minutes or until tender, on medium to high heat. Add the cubed meat. Season with salt, pepper, and allspice.

After about 5 minutes, add the chopped green pepper and tomatoes.

Leave the meat and vegetables on medium to high heat until the meat is thoroughly cooked. Taste, and flavor with more salt, pepper, and allspice if you think the chilleh-fry needs it.

Serve with warm bread, rice, or on top of pasta. A fried egg is also a great accompaniment.

Chilleh fry with a fried egg

 

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