A Vegetable Stew - Tabakh Rohoo

A Vegetable Stew - Tabakh Rohoo

12
ALMALOU 1

"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."

Ingredients 1 h 55 m {{adjustedServings}} servings 174 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
Tips & Tricks
Slow Cooker Beef Stew I

Make this five-star stew in your slow cooker!

Beef Stew VI

See how to make a classic stovetop beef stew.

Footnotes

  • Cook's Notes:
  • Use freshly-ground spices and then store them in a tightly covered jar. I use 1 part ground allspice, 1 part ground cinnamon, 1/2 part ground cloves, and 1/2 part ground nutmeg. Measure in teaspoons, ounces, or grams. I use 2 to 3 teaspoons for this recipe.
  • Serve with rice or coarse burghul made with vermicelli (shayariya). It is also very good with frikeh.
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Reviews 12

  1. 17 Ratings

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TERESA52
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
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
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.