Egyptian Torly
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef stew meat, cut into 1-inch (2.5 cm) 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
- 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
Store leftover Torly in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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