Kulqasiyeh or Potato Kulqasiyeh

Name: Kulqasiyeh or Potato Kulqasiyeh
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Middle Eastern
Ingredients: 5 to 6 tablespoons olive oil.; - 2 tablespoons garlic, mashed, divided.; - 1 cup fresh cilantro, finely chopped; - 1 medium onion (diced).; - 500 g Boneless beef chuck steak cut into 1/2” cubes.; - 2 to 3 cups vegetable broth ( or water).; - 1-2 stems thyme (fresh).; - 1 bay leaf.; - 1 tablespoon allspice.; - 1 kg potatoes (4-5 medium size, peeled and cut into large chunks).; - salt to taste.; - 2 tbsp lemon juice.; - 1 dash of black pepper (or hot pepper flakes) Optional.; - chopped cilantro or parsley for garnishing.

5 steps

Prep:15minCook:1h 10min

This is a classic Lebanese dish, popular in Tripoli and called "Kulqasiyeh", and also known in many Levant countries, consisting of tender beef and potatoes cooked in a delicious, tangy lemon sauce. It's an easy comfort food and perfect winter dinner.

Updated at: Wed, 31 Jan 2024 12:39:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories314.1 kcal (16%)

Total Fat19.7 g (28%)

Carbs21.3 g (8%)

Sugars1.8 g (2%)

Protein14.4 g (29%)

Sodium324.8 mg (16%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

5 tablespoonsolive oil

2 tablespoonsgarlic

mashed, divided

1 cupfresh cilantro

finely chopped

1onion

medium, diced

500gBoneless beef chuck steak

cut into 1/2” cubes

2 cupsvegetable broth

or water

1 stemsthyme

fresh

1bay leaf

1 tablespoonallspice

1kgpotatoes

medium size, peeled and cut into large chunks

salt

to taste

2 Tbsplemon juice

1 dashblack pepper

or hot pepper flakes, Optional

cilantro

chopped, or parsley, for garnishing

Instructions

Step 1

In a skillet with 2 tbsp olive oil, sauté 1 tsp mashed garlic for 30 seconds on medium heat, add cilantro, cook for another 30 seconds, set aside keep it warm.

Step 2

In a large pot add 2 to 3 tbsp olive oil and minced onion, cook on medium heat until transparent (2-3 minutes).

Step 3

Add the beef (toss the beef with about 3-4 tablespoons of flour before adding) and cook on low heat for about 5-8 minutes, turning often so the meat browns but not burns.

Step 4

Add the broth, (or water and bouillon cube), thyme springs, bay leaf, allspice and cook on low covered for about 30 mins or until beef and tender.

Step 5

Add the potato, cook for 30 minutes, until the sauce starts to thickened, stir in the garlic cilantro oil and lemon juice to the pot, taste for salt, cook for another 10 mins, garnish with chopped cilantro or parsley and serve hot alongside vermicelli rice.