Egyptian-style Potée Lorraine

Ingredients

In this Egyptian adaptation of Potée Lorraine, we incorporate Egyptian spices such as cumin and coriander to infuse the dish with Middle Eastern flavors. Additionally, we use local Egyptian ingredients like Egyptian beef and smoked sausage to give the stew an authentic Egyptian touch. The cooking technique remains similar, but the flavor profile is enhanced with the addition of these Egyptian elements. We alse have the original recipe for Potée Lorraine, so you can check it out.

• 500g (1.1 lb) Egyptian beef, cubed 500g (1.1 lb) Egyptian beef, cubed
• 250g (8.8 oz) Egyptian smoked sausage, sliced 250g (8.8 oz) Egyptian smoked sausage, sliced
• 2 onions, chopped 2 onions, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 small cabbage, chopped 1 small cabbage, chopped
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef and smoked sausage to the pot, and cook until browned on all sides.
3. 3.
   Stir in the cumin, coriander, salt, and pepper, and cook for another minute to toast the spices.
4. 4.
   Add the carrots, potatoes, cabbage, and diced tomatoes to the pot. Pour enough water to cover the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed.
7. 7.
   Serve the Egyptian-style Potée Lorraine hot, garnished with fresh parsley.

Treat your ingredients with care...

• Egyptian beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Trim any excess fat before cubing the meat.
• Egyptian smoked sausage — Look for a high-quality smoked sausage with a robust flavor. If you can't find Egyptian smoked sausage, you can substitute it with a similar type of sausage available in your area.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve the stew with Egyptian flatbread or rice for a complete meal.
• You can add other vegetables like bell peppers or zucchini to customize the stew to your liking.
• Make a larger batch and freeze the leftovers for a quick and satisfying meal on busy days.
• The flavors of this stew develop even more the next day, so it's even better when reheated.

Serving advice

Serve the Egyptian-style Potée Lorraine in deep bowls, allowing the rich broth to surround the meat and vegetables. Sprinkle fresh parsley on top for a pop of color and freshness. Accompany the stew with warm Egyptian flatbread or a side of fluffy rice.

Presentation advice

To enhance the presentation, arrange the meat and vegetables in an appealing way in the bowl. Drizzle a little olive oil on top and sprinkle some additional cumin and coriander for an extra touch of flavor and visual appeal.