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A Vegetable Stew - Tabakh Rohoo

A Vegetable Stew - Tabakh Rohoo

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ALMALOU

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.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  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.
  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.
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Reviews

TERESA52
33
3/21/2005

This was absolutely delicious!! I used a larger quantity of spices and it turned out really well. I shall definately be making it again.

MARG
25
2/6/2005

This stew has wonderful flavours, and I will definitely make it again, mainly because it so tasty and also because of it's low fat content. I found it to be a bit watery, though, but I may have cooked it too long.

MACLEOD26
24
4/25/2006

This really didn't work for me. I'm at a loss as to how so many wonderful ingredients can end up tasting so, well, bad. It smelled fabulous while cooking, but tasted flat. I might have done something wrong (not sure how, but possible) since I'm not familiar with Damascene dishes - I found this recipe looking for a dish to use up zucchini and lamb. Anyway, I won't be making again.