A Vegetable Stew - Tabakh Rohoo Popular Recipes

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A Vegetable Stew - Tabakh Rohoo

"This is a Syrian lamb and vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister-in-law recently showed me a way to make this. It is scrumptious. The addition of ghee or semneh on the cease of the cooking is a conventional Damascene style of cooking; however, these days those dishes are made without the greater fat."

Ingredients :

1 tablespoon ghee (clarified butter)
1 pound lamb meat, cut into small portions
Spice Mix:
1 teaspoon floor allspice
half teaspoon ground cinnamon
1/four teaspoon ground cloves
1/4 teaspoon floor nutmeg
1 pinch ground cardamom
2 onions, sliced
1 potato, peeled and sliced
1 pound eggplant, peeled and cubed
1 pound zucchini, thickly sliced
2 pounds tomatoes, cubed
1 green chile pepper
salt to flavor
1 tablespoon tomato paste
1/4 cup water
6 cloves cloves garlic, crushed
salt to flavor
3 tablespoons dried mint
1 tablespoon ghee (clarified butter), melted (elective)

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H55M

Heat the ghee in a big pot over medium-high heat and stir within the lamb meat. Cook and stir till lightly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix nicely.
Place a layer of onion on pinnacle of the lamb within the pot, however do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
Repeat the layers of greens till you have used them up, finishing with tomatoes on pinnacle. Place the chile pepper within the center of the tomatoes. Season with salt. Dilute the tomato paste inside the water, and pour it over the greens. Bring to a boil, reduce warmness to low, and simmer 1 hour, until vegetables are smooth.
With a mortar and pestle, crush collectively the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by way of spoonfuls over the greens within the pot, but do now not stir. Simmer for five minutes more.
Transfer the stew to a huge bowl or serving dish by using gently tipping the pot and letting it slide out into the serving dish, even as keeping its layers. Sprinkle with ghee, if preferred.

Notes :

Use freshly-floor spices after which keep them in a tightly blanketed jar. I use 1 element floor allspice, 1 component floor cinnamon, half of component floor cloves, and 1/2 component floor nutmeg. Measure in teaspoons, oz., or grams. I use 2 to 3 teaspoons for this recipe.
Serve with rice or coarse burghul made with vermicelli (shayariya). It is likewise excellent with frikeh.
Try the use of a Reynolds® slow cooker liner to your slow cooker for simpler cleanup.

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