Al-Ahram Weekly Online   15 - 21 March 2012
Issue No. 1089
Published in Cairo by AL-AHRAM established in 1875

Sufra Dayma:

Veal and Pasta with Tomato Cheesy Sauce

By Moushira Abdel-Malek

Serves 4:


750 gms veal steaks (cut into thin strips)

1 onion (finely chopped)

2 garlic cloves (crushed)

400 gms canned, diced tomatoes

150 gms thinly cubed yellow cheese (parmesan, edam or gouda)

2 tbsp fresh basil (finely shredded) or (1 tbsp dried basil)

2 tbsp olive oil

Salt + pepper + grated nutmeg


Heat oil in a cooking pan over medium heat. Add onion and garlic. Cook until softened. Add seasoning except basil. Stir, then add veal strips. Reduce heat and cover. Allow to cook in its own juices, adding small quantities of boiling water, if necessary. Add tomatoes and basil. Simmer for five minutes, stirring occasionally, or until sauce thickens. Add cheese. Simmer only until cheese starts to melt; (approx. 1-2 min.). Serve with boiled cooked pasta spirals, elbows or farfalle (bows).

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