Spicy Middle Eastern Stir Fry Kilayah Recipe

Name: Spicy Middle Eastern Stir Fry Kilayah
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 1 (14.5 ounce) can diced tomatoes; 1 large onion, chopped; 2 hot peppers, deseeded and finely chopped; 2 cloves garlic, minced; 1/4 teaspoon ground allspice; Chicken Bouillon Cube; Cinnamon; Vegetable Oil; 1 1/2 lbs beef, cut into 1 inch cubes; 1/4 cup olive oil; 1/2 cup water; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon black pepper; fresh parsley, for garnish; 2 large carrots, peeled and diced; 1 green bell pepper, diced

Experience the vibrant flavors of the Middle East with this Spicy Kilayah Stir-Fry! A quick and easy recipe, this tomato-based dish is a delicious and versatile meal enjoyed throughout the region under various names like Alayeh and Ghalabah. Packed with flavor and perfect for a weeknight dinner or even a hearty breakfast, this recipe is easily customizable with your favorite proteins and vegetables. Serve with fluffy rice or warm pita bread for dipping and prepare to be transported to a bustling Middle Eastern souk!

Prep Time 15 mins

Cook Time 25 mins

Calories 562.3 kcal

Protein 6g

Rating 3.6 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Middle Eastern Stir Fry Kilayah

1 (14.5 ounce) can diced tomatoes
1 large onion, chopped
2 hot peppers, deseeded and finely chopped
2 cloves garlic, minced
1/4 teaspoon ground allspice
Chicken Bouillon Cube
Cinnamon
Vegetable Oil
1 1/2 lbs beef, cut into 1 inch cubes
1/4 cup olive oil
1/2 cup water
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
fresh parsley, for garnish
2 large carrots, peeled and diced
1 green bell pepper, diced

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How to Make Spicy Middle Eastern Stir Fry Kilayah

Heat olive oil in a large nonstick skillet or wok over medium-high heat.
Add the chopped onion and cook for 2-3 minutes, until softened.
If using meat, add the beef or lamb to the skillet and cook until browned, about 5-7 minutes. Break up any clumps with a spoon.
Stir in the diced carrots and green pepper. Cook for another 2-3 minutes.
Add the diced tomatoes, cumin, turmeric, cayenne pepper, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes, or until the tomatoes have softened and released their juices. Stir occasionally to prevent sticking.
If the sauce is too thick, add a splash of water (1-2 tablespoons) to adjust the consistency. Avoid adding too much water, as it may dilute the flavor.
Taste and adjust seasonings as needed.
Garnish with fresh parsley before serving.
Serve hot with rice or Middle Eastern bread for dipping. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

32g

Fat

36g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Low Protein Palestinian Breakfast Main Dish Vegetables Asian Middle Eastern Easy Dietary Spicy Low Carb Inexpensive Low In Something Onions Tomatoes Taste Mood Savory Number Of Servings Presentation Served Hot 3 Steps Or Less