The traditional Chittagong Mezbani Beef dish

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The traditional Chittagong Mezbani Beef dish is a famous and beloved preparation in the Chittagong region of Bangladesh. Mezbani comes from the Persian word “mizban,” which means hospitality or a feast. In Chittagong’s local dialect, it’s often referred to as “Mejjan.” This culinary tradition has deep roots in the area and is associated with various events like post-funeral gatherings, Akika ceremonies, and other celebratory occasions.

Historically, Mezbani is a regional and traditional festivity where guests are invited to enjoy a meal of plain rice and beef. It’s considered an essential part of Chittagong’s cultural heritage. In the past, Mezbani invitations were often sent with the sound of drums or by blowing tin horns to gather people. The exact origin of the tradition is not clear, but it has been celebrated for generations.

Here is a Mezbani beef recipe in English:


  • Beef – 2 kg
  • Turmeric powder – 2 tsp
  • Ground black pepper – 5 tsp
  • Coriander powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Ground cumin seeds – 2 tsp
  • Ginger paste – 2 tbsp
  • Onion (finely chopped) – 1 cup
  • Onion paste – 1 cup
  • Almond paste – 1/2 cup
  • Mustard paste – 2 tsp
  • Salt – to taste
  • Cinnamon sticks – 3/4 piece
  • Cloves – 4 pieces
  • Green cardamom – 8 pieces
  • Green chilies – 2 pieces
  • Bay leaves – 3 pieces
  • Cooking oil – 200 grams
  • Coconut paste – 3 tbsp


  • Begin by dry roasting the whole spices (cumin seeds, cinnamon, cloves, green cardamom, and bay leaves) until fragrant. Then grind them into a fine powder.
  • Heat mustard oil in a pan.
  • Sauté the finely chopped onions until they turn golden brown.
  • Add the spice powders (turmeric, black pepper, coriander, cumin seeds, cumin powder) and continue to cook.
  • Add ginger paste and continue cooking.
  • Add the ground almond paste, mustard paste, and salt. Stir well.
  • After a few minutes, add water and bring the mixture to a boil.
  • Add the beef and cook on low heat for about 10 minutes, stirring occasionally.
  • Cover the pan and let it simmer for 30-45 minutes until the beef is tender.
  • Uncover the pan, add the rest of the spices (ground cinnamon, cloves, cardamom, green chilies, and bay leaves), and continue cooking for another 15 minutes, allowing the flavors to meld.
  • Finally, add the coconut paste and let it simmer for a few more minutes.
  • Serve the Mezbani beef hot.

The calorie content and nutritional information depend on the portion size and specific ingredients used. It’s important to note that this is a flavorful and spicy dish, so it may not be suitable for everyone’s taste or dietary preferences.

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