Slow Cooking & Stew Meat

The cuts behind every Egyptian pot. Red cubes and marbled cubes for tagines, bamya and kabab halla, moza for Eid fatta and molokhia broth, osso buco rings with marrow, oxtail for soup, short ribs and brisket for slow braising, and a whole piece for Egyptian rosto. Balady Kandouz beef that turns tender and makes a broth that smells like real beef again.

لحمة للطبيخ: لحمة مكعبات، موزة، اوسوبوكو، ديل عجل، ريش بقري وروستو بلدي.