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What is Waraket Lahma?
“Waraket” means paper—a nod to the parchment used to wrap the ingredients—while “Lahma” means meat. Together, Waraket Lahma refers to a traditional Egyptian beef dish made by wrapping thinly sliced meat and vibrant vegetables in parchment paper, then baking them until melt-in-your-mouth tender.
Before beach trips were about luxury, they were about soul—and a pot of Waraket Lahma. They were about simplicity—pristine water to wash away your worries, bare feet in warm sand, a salty breeze to refresh your soul, and a pot of Waraket Lahma to share for lunch. This humble dish—thin slices of juicy beef wrapped around colorful peppers, caramelized potatoes—was the taste of summer for countless Egyptian families. No fuss, no long list of ingredients. Just fresh produce, good meat, and the magic that happens when they slowly roast, sealed in parchment paper, inside a traditional oven. Although Waraket Lahma has long been eclipsed by trendy dishes, some Egyptian restaurants are nowadays brining it back. While no longer ordered from butchers, it continues to bring comfort and warmth to many. In the recipe below, you’ll learn how to recreate Waraket Lahma effortlessly in your own kitchen—delivering the same deep, slow-cooked flavors and summery memories, no matter where you are.Ingredients & Substitutions for Waraket Lahma
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Beef: The best cuts for this dish are entrecôte or ribeye. The slices should be no thicker than 1/4 inch. Cuts of lamb could work too such as lamb chops or lamb tenderloin.
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Vegetables: Traditionally, Waraket Lahma includes bell peppers (preferably a mix of colors), onions, garlic, tomatoes, and potatoes. However, you can add vegetables of your choice.
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Fat: Ghee, butter work best to flavor the dish and keep the meat moist.
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Spices: High-quality beef needs little—just salt, black pepper, and a dash of allspice to bring out its full flavor. Having said that, feel free to season the dish with your favorite meat spice blend.
Why You Will Love Waraket Lahma Recipe
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Moisture and Flavor:
- The parchment traps steam, which helps keep the meat moist and tender.
- Natural flavors are intensified as the ingredients cook in their own juices without drying out.
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Healthier Cooking:
- Little to no added fat is required since the steam does the cooking.
- Nutrients in meat and vegetables are better preserved compared to some other cooking methods.
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Easy Cleanup:
- Parchment paper packets make for minimal cleanup, as the baking sheet remains relatively clean, and there are no pots or pans to scrub.
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Aesthetic Appeal:
- Serving food in parchment can be visually appealing and adds a touch of elegance to the meal. It creates a sense of anticipation as guests open their individual packets.
How to Make Waraket Lahma
Step 1: Season the Meat Slices
Season the meat slices with salt, pepper & meat spices.
Let the meat sit in the seasoning for 10 minutes.
Step 2: Sear the Beef Slices
In a hot pan, melt some ghee or a combination of butter and olive oil, and sauté some whole garlic and a rosemary sprig to infuse the fat and flavor the meat further when it is seared. When the meat has a nice golden crust, remove it to a plate and set aside until you are ready to assemble the dish. Searing meat before cooking it through offers several key benefits:- Elevate the Flavor: Searing meat causes the Maillard reaction, which is a complex chemical reaction between amino acids and reducing sugars that occurs at high temperatures. This reaction produces hundreds of different flavor compounds, creating a rich, savory, and complex flavor profile.
Infuse the fat with whole garlic & rosemary.
Sear meat in the infused fat.
- Crust Formation: Searing creates a flavorful crust on the surface of the meat, which adds a pleasing texture in contrast to the tender interior.
- Caramelization: The caramelization of the meat’s surface sugars adds a slight sweetness and depth to the flavor, enhancing the overall taste profile.
- Juice Retention: The seared crust can act as a barrier that slows down the release of moisture, helping to keep the meat more succulent and flavorful during cooking.
- Enhanced Appearance: The browning effect from searing gives the meat an attractive, appetizing color, which can enhance the visual appeal of the dish. This is particularly important in culinary presentations, where the appearance of the food can influence the perception of its taste.
Step 3: Season the Onions
Slice the onions thinly and marinade the slices with salt, pepper, and spices.
Season the onion slices with salt, pepper, and spices.
Use your hands to rub the onions with the spices.
Step 4: Sauté the Onions & Vegetables
Sauté the onion slices and chopped vegetables in the pan where you seared the meat. Don’t let the vegetables wilt. A quick sear is enough.
Sauté the pepper in the same pan where you seared the meat.
Sauté the onions in the same pan you seared the meat.
Step 5: Assemble the Dish
Line the baking pan with foil first and then with parchment paper so the foil won’t touch the food. Add the veggies and meat on top of the parchment paper, and then add a large layer of parchment to top the meat and veggies and cover the entire pan with aluminum foil.
Line the baking sheet with foil first and then with parchment paper.
Add the beef and veggies on top of the parchment paper.
Cover the meat and veggies with parchment paper and foil.
Step 6: Cook/Bake the Dish
In a preheated oven at 180°C/360°F, bake the beef and veggies for 1 hour, undisturbed.Step 7: Garnish & Serve
After one hour, turn off the oven, carefully cut through the foil and parchment using a sharp knife, sprinkle the dish with chopped parsley, and serve hot next to Egyptian vermicelli rice.
Frequently Asked Questions About Waraket Lahma
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Can I use a different cut of beef?
Yes! While entrecôte or ribeye are ideal for their tenderness, you can also use sirloin or flank steak. Just make sure to slice it thinly against the grain for best results. -
Can I prepare Waraket Lahma ahead of time?
Absolutely. You can assemble the entire dish in parchment and refrigerate it for up to 24 hours before baking. It’s perfect for meal prep or entertaining. -
Is it possible to make this dish without ghee or butter?
Yes, you can use olive oil or even avocado oil for a lighter version. However, ghee adds a traditional, rich flavor that complements the beef beautifully. -
Can I make it with chicken instead of beef?
You can! Thinly sliced chicken thighs work well, though the flavor profile will be lighter. Adjust baking time to 35–40 minutes to avoid overcooking. -
Can I bake Waraket Lahma without foil?
You can skip the foil layer, but it helps lock in heat and prevent parchment from tearing or drying out. If avoiding foil, be extra careful when sealing the parchment.
More Egyptian Beef Recipes on my Blog
- Kabab Hala (Egyptian Beef Stew)
- Waraket Lahma (Fork Tender Beef en Papillote)
- Koussa Bel Bechamel (Zucchini Lasagna)
- Crispy Fried Buftek (Fried Beef Steak)
Latest Video
Waraket Lahma (Egyptian Beef en Papillote): ورقة لحمة
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Ingredients
- 1 rosemary branch
- 3 whole garlic cloves
- 2 tablespoons ghee , or 1 tablespoon butter + 1 tablespoon olive oil
- 400-500 grams Entrecôte (ribeye), or shabby Shabu meat, sliced to ¼ inch
- 2 big yellow onions, thinly sliced
- 2 russet potatoes , quartered
- 3 medium tomatoes, seedled and diced to ½ inch thick
- 1 carrot , coarsely chopped, optional
- 3 colored peppers , Coarsely chopped
- 1 hot chili pepper, seeded and coarsely chopped, optional
- 1 tablespoon tomato paste
- 1 teaspoon Himalayan salt or sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice , or your favorite meat spice blend
Instructions
- Preheat oven to 180°C/360 °F.
- Prep the vegetables: Massage the sliced onions with salt, pepper and all spice. Peel, and chop all vegetables and set them aside.
- Season the beef: Sprinkle salt, pepper over the meat slices and massage them well so the seasoning penetrates the beef slices. Dry them with kitchen paper to remove excess moisture.
- Sear the beef: Add 2 tablespoons of ghee to a hot skillet over medium-high heat. Add the garlic and one rosemary branch to infuse the ghee. Once the ghee is sizzling, add the meat, three slices of meat at a time, to brown each side. Once nicely browned, remove the meat, the rosemary leaves, and the whole garlic and set them aside warm in a dish.
- Sauté the vegetables: In the same hot pan, add the onions, potatoes, colored pepper and tomatoes, and the red tomato paste. Stir everything over high heat for 1 minute. Turn off the heat.
- Assemble the dish: Line a sheet pan with aluminum foil topped with a layer of parchment paper. Arrange the vegetables and then top them with the meat. Add the rosemary branch if it hasn’t turned black. Cover the dish with another layer of parchment topped with a layer of foil and tuck the ends of the foil well under the edges of the sheet pan.
- Cook Waraket Lahma: Place the sheet pan undisturbed in the oven for 1 hour.
- Garnish & Serve: Remove the sheet pan, and with a sharp knife, tear the foil and parchment. Sprinkle the dish with fresh parsley leaves. Taste and adjust the seasoning. Serve it hot next to vermicelli rice.
Nermine's Notes
- Slice the beef thinly and evenly: Use a sharp knife to cut the beef into 1/4-inch slices. Uniform slices ensure even cooking and tender results.
- Choose well-marbled cuts: Opt for ribeye or entrecôte for the best flavor and texture. The marbling helps keep the meat juicy during baking.
- Don’t skip the searing step: Lightly searing the meat and veggies in infused fat (with garlic and rosemary) deepens the flavor and adds a rich, savory base.
- Layer smartly in parchment: Start with veggies at the bottom and lay the meat on top. This prevents the meat from sticking and allows the juices to coat everything.
- Seal the packet tightly: Use both parchment and foil to create a well-sealed cocoon. This traps steam, concentrates flavor, and keeps the dish succulent.
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