In Egypt, we always marinate the meat and fish. This is different from many other places where marination can be way simpler and down to some salt and pepper. I crave both, for example with thick steak cuts, I really like simple flavors and simple is a lot in this case. On the other hand with chicken and fish, I like to taste different flavors specially lime and garlic. Below is the traditional Egyptian ways to marinate beef. We will cover chicken and fish next. Enjoy!

Beef Egyptian marination Basics:

• ONIONS – In a food processor, get the onions to be close to juicy. We can use the onion squeezed juice OR another alternative chop the onion and rub it well with salt/pepper and set for 15 mins
• In a food processor: 1 tomato and 1 tbsp of cilantro
• Lime juice
• Fresh minced garlic cloves
• All spices
• Ground cardamom
• Little bit of cumin
• Paprika
• salt and pepper
• 1 tbsp olive oil
• Bell pepper (optional – mainly added for ground beef recipes)

Add onions juice or chopped mix (see onions note above)
Add the lime, minced garlic, olive oil, salt and pepper, spices and lime on the beef.
Add the tomato and cilantro mix and mix all together well

Bell Pepper is optional and usually added for ground beef when making hawawshi (meat pies)

Refrigerate for at least 30 mins

 

Using chopped onion approach

Mince the garlic