A Vegetable Stew - Tabakh Rohoo Recipe

Recipesfull introduces to you: Popular Recipes. (A Vegetable Stew - Tabakh Rohoo Recipe). 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 how to make this. It is delicious. The addition of ghee or semneh at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat.

Brief

Prep 40 mins

Cook: 1hr15 mins

Total: 1hr55 mins

Servings: 8

Yield: 8 servings

A Vegetable Stew - Tabakh Rohoo Recipe

Ingredients

1 tablespoon ghee (clarified butter)

1 pound lamb meat

cut into small pieces

1 teaspoon ground allspice

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground 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 taste

1 tablespoon tomato paste

¼ cup water

6 cloves cloves garlic

crushed

salt to taste

3 tablespoons dried mint

1 tablespoon ghee (clarified butter)

melted

Soup, Stew and Chili

Directions

Step 1

Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice cinnamon cloves nutmeg and cardamom and mix well.

Step 2

Place a layer of onion on top of the lamb in the pot but do not stir. Top with layers of potato eggplant zucchini and tomatoes.

Step 3

Repeat the layers of vegetables until you have used them up ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water and pour it over the vegetables. Bring to a boil reduce heat to low and simmer 1 hour until vegetables are tender.

Step 4

With a mortar and pestle crush together the garlic a pinch of salt and the dried mint. Mix with 2 tablespoons of liquid from the pot and drop by spoonfuls over the vegetables in the pot but do not stir. Simmer for 5 minutes more.

Step 5

Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish while maintaining its layers. Sprinkle with ghee if desired.

Nutritional Information

A Vegetable Stew - Tabakh Rohoo Recipe

Servings Per Recipe:8

Calories: 174.4

% Daily Value *

Protein: 11.5g 23%

Carbohydrates: 21.3g 7%

Dietary Fiber: 4.4g 18%

Sugars: 7.5g

Fat: 5.8g 9%

Saturated Fat: 2.9g 14%

Cholesterol: 34.9mg 12%

Vitamin A Iu: 1471.4IU 29%

Niacin Equivalents: 5.4mg 41%

Vitamin B6: 0.4mg 24%

Vitamin C: 49.3mg 82%

Folate: 49.8mcg 12%

Calcium: 53.5mg 5%

Iron: 2.7mg 15%

Magnesium: 51.1mg 18%

Potassium: 718.3mg 20%

Sodium: 53.7mg 2%

Thiamin: 0.2mg 21%

Calories From Fat: 52.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.