Iraqi Beef Chilifry is an Assyrian favorite and a dish my mom cooked often. Chilifry is also known as Chili-Fry or Chilleh-Fry (which is how it's pronounced). I guess you could say it's the Middle East's answer to Mexican fajitas. Diced beef is sautéed with onions, peppers, tomatoes, and spices. It is served over white rice or in freshly baked Middle Eastern bread.
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Recently, I conducted a survey of my subscribers. One of the questions I asked was what type of recipes they wanted to see more of. Assyrian & Middle Eastern recipes won by a landslide.
One subscriber specifically asked for a Chilifry recipe. Although mom's Chilifry recipe is in my cookbook, I had never thought to put it on my blog.
The name of this recipe has always made me chuckle. It never sounded like a Middle Eastern food name to me. Potato Chop is another example.
I always assumed it came from the words "Chili+Fry" and that some Iraqi grandmother smooshed the two words together and called it "Chilifry." But the question begs, "Where did she hear of "Chili Fry" in the first place?
A similar dish called "Goan Beef Chili Fry" is a popular Indian variation. It too is prepared with diced beef or lamb but includes more spices (ginger, garam masala, turmeric, and chili powder).
Assyrians also make a vegetarian Chilifry which is similar to Ratatouille. It is prepared with the same spices as Beef Chilifry but instead of meat, a wider variety of vegetables is used, including eggplant and potatoes.
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😍 Why You'll Love This Recipe
This Beef Chilifry recipe is perfect for those times when you want a quick and tasty meal that requires very little effort. It can be prepared in around 20 minutes (if you don't boil the meat first). Otherwise, it takes a little longer, around 40 minutes.
Not only is it easy and quick to prepare, but it uses common ingredients that you most likely have at home or can find at your local grocery store.
You'll love this Chilifry recipe's simplicity, while your family will enjoy a healthy and delicious meal.
🔖 Ingredients & Substitutions
- Meat- Beef is usually used to make Chilifry, however, lamb is another popular option.
- Serrano Pepper- If you can tolerate the heat, add ½ of a Serrano Pepper, or the whole thing if you like it extra spicy. Otherwise, stick with bell peppers.
- Spices- This recipe calls for paprika and black pepper. However, curry, chili powder, and turmeric are also commonly added to Chilifry.
- Lemon Juice- A splash of lemon juice really wakes up the flavors. Add 1 tablespoon of fresh or bottled lemon juice when you add the tomatoes.
- Tomato Paste- Mom's recipe didn't call for tomato paste. However, a few tablespoons of tomato paste is sometimes included to make the Chilifry saucier.
🥩 How to Make Chilifry
Step 1: Place diced meat in a small saucepan and cover with two cups of water and ½ teaspoon of salt. Bring to a boil, then cover and simmer over low heat for 20 minutes. Drain any remaining liquid.
Step 2: Add oil to a pan and sauté the onions and peppers. Add diced meat and season with the remaining salt, paprika, and black pepper. Continue to cook until the meat has browned and the vegetables are tender for approximately 5 minutes.
Step 3: Add the diced tomatoes and lemon juice and cook a few minutes longer.
Step 4 (optional): If you prefer a saucy Chilifry, especially over rice, add two tablespoons of tomato paste and one cup of water. Simmer for a few minutes longer.
🍽 Serving Suggestions
In Iraq, Chilifry is commonly served for breakfast. My mom, however, only served it for lunch or dinner and always over rice. Otherwise, it can be served in pita bread or stuffed in Iraqi bread called Samoon.
👩🏼🍳 Pro Tips
- Chilifry freezes well. Just cool it first before adding it to a freezer bag.
- To reheat, microwave it for a few minutes in a microwave-safe bowl.
- You can also reheat Chilifry in a small saucepan. Add a half cup of water to keep it from getting scorched.
- Try adding other vegetables to Chilifry, including eggplant, zucchini, mushrooms, and garlic.
🍆 More Middle Eastern Recipes
If you enjoy this Iraqi Chilifry recipe, check out these other Middle Eastern recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Place diced meat in a small saucepan and cover with two cups of water and ½ teaspoon of salt. Bring to a boil then cover and simmer over low heat for 20 minutes. Drain any remaining liquid.
- Add oil to a pan and sauté the onions and peppers. Add meat and season with the remaining salt, paprika, and black pepper. Continue to cook until the meat has browned and the vegetables are tender, approximately 5 minutes.
- Add the diced tomatoes and lemon juice and cook a few minutes longer. Serve Chilifry over white rice, in Samoon (Iraqi bread), or Pita Bread.
- If you prefer a saucy Chilifry, especially over rice, add two tablespoons of tomato paste and one cup of water. Simmer for a few minutes longer before serving.
Nutrition
Video
Notes
- Chilifry freezes well. Just add the cooled Chilifry to a freezer bag before storing it in the freezer.
- To reheat frozen Chilifry, microwave it for a few minutes in a microwave-safe bowl.
- You can also reheat Chilifry in a small saucepan. Add a half cup of water to keep the Chilifry from getting scorched.
- Try adding other vegetables to Chilifr,y including eggplant, zucchini, mushrooms, and garlic.
Tracey says
My husband and I made this together for a date night. Delicious!
Hilda Sterner says
Thanks, Tracey. I appreciate you coming bak and leaving a comment!
Tammy Solomon Xerri says
This was so delicious, just like how my mum used to make it. I cant wait to try your other recipes.
Hilda Sterner says
Thank you, Tammy! I'm glad you enjoyed it. Your mom must've been a great cook, like mine. 😃
Tammy says
She is an amazing cook (i dont just say this because she's my mother either.) I wrote everything down all of her recipes. I just didn't have this one. I also had my mum watch you and your mum wrapping Dolmat Kalam'e. oh it was so funny. so humble too. Keep it up.
Love from Sydney. xx
Hilda Sterner says
Thank you, Tammy, for your sweet comment, and hug your mom for me! 😘
Renie Jihad says
I just made this Amazing! The directions are easy to follow. Thank you, it’s really hard to actually get delicious middle eastern recipes.
Hilda Sterner says
Thank you so much, Renie! I really appreciate the review and am glad you liked the recipe.
Terry Smith says
I’m going to try this recipe with tri tip steak do I still need to boil the meat or can I fry it with the onion?
Hilda Sterner says
If you asked my mom that question she would say you should still boil it, but since you're asking me, I say you can get away with frying it.