DinnerMain Course

Egyptian Torly

Name: Egyptian Torly
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: egyptian
Ingredients: 500 g beef stew meat cut into 1-inch cubes; 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 2 tbsp tomato paste; 400 g canned crushed tomato; 2 cup beef broth; 2 pcs potato peeled and cubed; 2 pcs carrot peeled and sliced; 2 pcs zucchini sliced; 150 g green bean trimmed; 1 tsp salt; 0.5 tsp black pepper; 1 tsp seven spice blend; 0.25 cup fresh cilantro chopped (optional)

Torly is a hearty Egyptian vegetable stew, traditionally cooked in an earthenware pot. This version features tender beef, a rich tomato sauce, and a medley of classic Egyptian vegetables. It's a comforting and flavorful one-pot meal perfect for a family dinner.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 532 kcal

Mise en place

Ingredients

500 gbeef stew meat, cut into 1-inch cubes
2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
2 tbsptomato paste
400 gcanned crushed tomato
2 cupbeef broth
2 pcspotato, peeled and cubed
2 pcscarrot, peeled and sliced
2 pcszucchini, sliced
150 ggreen bean, trimmed
1 tspsalt
0.5 tspblack pepper
1 tspseven spice blend

garnish

0.25 cupfresh cilantro, chopped(optional)

Equipment

dutch oven · wooden spoon · cutting board · knife

The method

Step by step

1
Pat the beef stew meat dry with paper towels and season with a pinch of salt and pepper.
About 3 min
2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
About 1 min
3
Sear the beef in batches until browned on all sides, then remove the beef from the pot and set aside.
About 8 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure good browning.
4
Add the chopped yellow onion to the same pot and cook until softened, about 5-7 minutes.
About 6 min
5
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
About 2 min
6
Return the seared beef to the pot, then add the canned crushed tomatoes, beef broth, salt, black pepper, and seven spice blend.
About 2 min
7
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, stirring occasionally.
About 45 min
Cook’s note: Ensure the mixture is simmering gently, not boiling vigorously.
8
Add the cubed potatoes and sliced carrots to the pot, stir well, and continue to simmer, covered, for another 20 minutes.
About 20 min
9
Stir in the sliced zucchini and trimmed green beans, then cook for a final 15 minutes, or until all vegetables are tender and the beef is very tender.
About 15 min
10
Taste and adjust seasoning as needed.
About 1 min
11
Serve hot, garnished with fresh cilantro if desired.
Cook’s note: Torly is traditionally served with rice or crusty bread.

Per serving

Nutrition

55%Score

Calories: 532.1kcal
Protein: 34.4g
Carbs: 33g
Fat: 30.3g
Fibre: 6.6g
Sugar: 11.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Torly in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.