Egyptian Borma is a rich and flavorful dish made with meat (usually lamb or beef), cooked in a hearty, aromatic tomato-based sauce with a blend of traditional Egyptian spices. It’s a comforting dish, often served with rice or bread. Here’s how to make Borma with meat and Egyptian spices:
Ingredients of Egyptian Burma:
For Egyptian pot:
- 500g (1 lb) lamb or beef, cut into cubes (you can also use beef stew meat)
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 1 large tomato, chopped
- 2 tbsp tomato paste
- 2 cups beef broth or water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp allspice (or a mix of cinnamon, nutmeg, and cloves)
- ½ tsp ground turmeric (optional)
- 1 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 1-2 bay leaves
- 1-2 tbsp vinegar or lemon juice (optional for tang)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1-2 tbsp butter (optional, for richness)
- 1 can (400g) tomato puree or crushed tomatoes
- 1 tbsp tomato paste
- 1 cup beef broth or water
- ½ tsp chili powder (optional, if you like spice)
Instructions:
Roasting Egyptian Burma meat:
- Heat the oil or ghee in a large pot over medium heat.
- Add the meat cubes and brown them on all sides.
- Once browned, remove the meat from the pot and set it aside.
- Learn how to make meat with peas
2. Sauté the Aromatics:
- In the same pot, add the onion and sauté until softened and golden brown, about 5 minutes.
- Add the garlic and sauté for another 1-2 minutes until fragrant.
3. Cook the Tomato Base:
- Stir in the chopped tomato and tomato paste, and cook for about 5 minutes until the tomatoes soften and break down.
- Add the cumin, coriander, allspice, black pepper, and turmeric (if using). Stir well to coat the onions and tomatoes with the spices.
4. Add the Meat Back In:
- Return the browned meat to the pot, mixing it with the tomato-spice mixture.
- Pour in the beef broth (or water), and add the bay leaves.
- Bring to a simmer and let it cook, uncovered, for about 1.5 to 2 hours, or until the meat becomes tender. You can add more broth or water if needed.
Preparing the Egyptian Burma sauce:
- In a separate bowl, combine the tomato puree, tomato paste, and broth (or water). Add this sauce mixture to the pot with the meat.
- Stir everything together, then let it simmer for another 20-30 minutes until the sauce thickens and the flavors meld.
- Taste and adjust salt and spices if needed.
- If you want a tangy kick, add vinegar or lemon juice towards the end of cooking.
Decorating and serving Egyptian borma:
- Stir in some chopped fresh cilantro just before serving.
- Serve the Borma with Egyptian rice (like roz masri) or baladi bread on the side.
Egyptian Burma Presentation Suggestions:
- Rice: Serve with Egyptian rice or a side of Fattah (a dish with rice and crispy bread soaked in tomato sauce).
- Pickles: Serve with Egyptian pickles (Mekhalel) for a refreshing contrast to the rich meat.
- Salad: Pair with Egyptian salad (Salata Baladi) for a fresh and crunchy complement.
Variations:
- Spicy Version: Add chili flakes or fresh chili to the sauce if you prefer a spicier dish.
- With Vegetables: Add potatoes, carrots, or peas to the dish to make it more hearty and flavorful.
- Richness: Stir in a tablespoon of butter towards the end of cooking for extra richness and a velvety texture.
