📝 About This Recipe
A cornerstone of the Lebanese 'Maza Sakhina' (Hot Mezze) tradition, Kalayeh is a soul-warming dish that celebrates the harmony of sun-ripened tomatoes and tender meat. This rustic skillet sauté relies on high-quality olive oil and a touch of heat to create a rich, jammy sauce that is meant to be scooped up with warm pita. It is the ultimate comfort food, bridging the gap between a hearty appetizer and a satisfying light meal.
🥗 Ingredients
The Meat Base
- 500 grams Beef Tenderloin or Lamb Fillet (cut into 1/2 inch cubes)
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatic Base
- 1 medium Red Onion (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
- 1-2 pieces Serrano or Thai Bird's Eye Chili (seeded and minced for a gentle kick)
The Tomato Reduction
- 6-8 large Roma Tomatoes (very ripe, peeled and chopped)
- 1 tablespoon Tomato Paste (for depth of color)
- 1 teaspoon Lebanese Seven Spice (Baharat) (a blend of allspice, cinnamon, cloves, etc.)
- 1/2 teaspoon Dried Mint (crushed between palms)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pine Nuts (toasted until golden)
- 1 teaspoon Pomegranate Molasses (optional drizzle for acidity)
👨🍳 Instructions
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1
Prepare your tomatoes by making a small 'X' on the bottom of each and blanching them in boiling water for 30 seconds, then plunging into ice water. This makes peeling the skins effortless.
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2
Once peeled, chop the tomatoes into rough cubes, ensuring you retain all the juices from the cutting board.
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3
Place a large, heavy-bottomed skillet or a traditional clay pot over medium-high heat and add the extra virgin olive oil.
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4
Once the oil is shimmering, add the cubed meat in a single layer. Sear for 4-5 minutes without moving them too much, allowing a deep brown crust to form.
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5
Season the meat with salt, black pepper, and half of the Seven Spice. Remove the meat from the pan and set aside on a plate, leaving the fat and juices in the skillet.
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6
Lower the heat to medium and add the diced onions to the same skillet. Sauté for 5 minutes until translucent and slightly golden.
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7
Add the sliced garlic and minced chili. Stir constantly for 1-2 minutes until the garlic is fragrant but not browned.
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8
Stir in the tomato paste and cook for 2 minutes; this 'toasts' the paste and removes the raw metallic taste.
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9
Add the chopped tomatoes and their juices to the pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet.
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10
Sprinkle in the remaining Seven Spice and the dried mint. Reduce heat to low, cover, and simmer for 12-15 minutes until the tomatoes have broken down into a thick, chunky sauce.
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11
Return the seared meat and any accumulated juices to the skillet. Stir well to combine and simmer uncovered for another 5 minutes to let the flavors marry.
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12
Taste and adjust seasoning with more salt or pepper if needed. The sauce should be rich and slightly oily—this is the sign of an authentic Kalayeh.
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13
Remove from heat. Garnish generously with chopped parsley and toasted pine nuts.
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14
Serve immediately while sizzling, directly from the skillet for a rustic presentation.
💡 Chef's Tips
Use the ripest tomatoes you can find; if it's not tomato season, high-quality canned San Marzano tomatoes are a better substitute than mealy fresh ones. Do not overcook the meat in the first step; you want it medium-rare so it stays tender after the final simmer in the sauce. For an authentic touch, use a cast iron or clay skillet which retains heat and adds a specific depth to the sauté. If the sauce becomes too thick, add a splash of water or beef stock to loosen it to your preferred 'dipping' consistency. If you don't have Seven Spice, a mix of equal parts allspice and cinnamon with a pinch of nutmeg works in a pinch.
🍽️ Serving Suggestions
Serve with warm, fluffy Lebanese pita bread for scooping. Pair with a side of cool Labneh (strained yogurt) topped with dried mint to balance the heat. Accompany with a plate of fresh radishes, green onions, and pickled turnips (Kabees). A glass of Lebanese Arak (diluted with water and ice) is the traditional beverage pairing for this mezze. For a fuller meal, serve alongside a simple Vermicelli Rice pilaf.