Egyptian Stew If you are ever in Egypt, and you happen to walk along a street where the Egyptians live in Alexandria, at about eleven o'clock in the morning, you will smell the aromas of this stew coming through the open kitchen windows on to the street. 3 large carrots 8 shallots 1 lb. of stewing steak 2 cups of oil 3 cloves of garlic Salt and pepper Cut the stewing steak into cubes of about an inch. Remove the skins of the shallots and cut the carrots up into small pieces. Crush the garlic with salt. Heat the oil in a frying pan and brown the shallots. Then put them into a stew pan on top of the stove, leaving the oil in the frying pan. Brown the steak in the oil and then add the steak to the shallots. Brown the carrots in the oil and add both the carrots and oil to the steak and onions, garlic, seasoning, and one cup of hot water. Put the lid on the pan and simmer for two hours. Replenish with a little water if needed, but let the liquid reduce to make a rich sauce. From "Middle Eastern Cooking" by Patricia Smouha middle eastern recipe index christina m k al-sudairy buy the book!