Laħam taċ-Ċanga fuq il-Fwar (Maltese Steamed Beef)

Name: Laħam taċ-Ċanga fuq il-Fwar (Maltese Steamed Beef)
Prep time: 15 min
Cook time: 45 min
Yield: 4 people
Cuisine: Maltese
Ingredients: 600g thin beef slices suitable for quick cooking, about 3-4mm thick; 3 tbsp olive oil; 3 cloves garlic, finely chopped; 3 tbsp fresh parsley, chopped; Salt and black pepper to taste; Juice of 1/2 lemon, to serve (optional); Water or simmering broth in the lower pot, for steam; Boiled potatoes, to serve

Thin beef slices cooked in a covered dish over steam with garlic, parsley and olive oil. A traditional Maltese second course.

Prep: 15 minutes Cook: 30-45 minutes Servings: 4 people

Jump to recipe

Watercolour illustration of sliced beef with garlic, parsley and boiled potatoes.

Ingredients

Have your ingredients ready? Go to instructions

Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

600g thin beef slices suitable for quick cooking, about 3-4mm thick
3 tbsp olive oil
3 cloves garlic, finely chopped
3 tbsp fresh parsley, chopped
Salt and black pepper to taste
Juice of 1/2 lemon, to serve (optional)
Water or simmering broth in the lower pot, for steam
Boiled potatoes, to serve

Instructions

Prepare the beef: Ask the butcher for thin slices and flatten any thicker areas. Season lightly with salt and pepper.
Arrange in a dish: Rub a shallow heatproof dish with a little of the olive oil. Arrange the beef in a thin layer with the garlic, parsley and remaining oil. Use two dishes or cook in batches rather than stacking the slices deeply.
Set over steam: Set the dish securely on a steaming rack above simmering water or broth in a wide covered pot. The dish must stay above the liquid. Use cookware intended for steaming and leave space around the dish for steam to circulate.
Cook gently: Cover and steam for about 20-30 minutes, checking the lower pot does not boil dry. Continue until the beef is cooked through and tender; thickness and the cut affect the time. The meat cooks in the dish with its own juices rather than being immersed in the broth.
Serve: Lift out the hot dish carefully. Spoon the garlic, parsley and meat juices over the beef. Add optional lemon at the table and serve with boiled potatoes and bread.

Laħam fuq il-Fwar means beef cooked over steam. Thin slices sit in a dish with garlic, parsley and olive oil, traditionally above a pot of soup. A steaming rack and covered pot provide a practical home arrangement.

Traditional Notes & Tips

Keep the dish above the liquid; boiling a whole joint makes a different dish.
Use thin slices and a shallow layer so the beef cooks evenly.
Serve as a second course after broth, or with potatoes and crusty bread.
The juices collected in the beef dish are part of the serving sauce.