A Vegetable Stew - Tabakh Rohoo

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 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."


1 h 55 m servings 174 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

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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.


  • 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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Your rating



  1. 17 Ratings


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

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 ...

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 s...

I give this recipe four stars because it is delicious, but i did add a few things: a dash of lemon juice, about 2 tbsp curry powder. I fried the lamb and eggplant on the stove, layered the whol...

I sustituted canned Italian tomatoes for fresh,cut them up right in the can. This is a keeper! The lamb gets melt in your mouth tender. The aroma is fabulous! A bit tricky turning this out of th...

The flavor was wonderful. I'm always trying to find ways to make things lower in fat so instead of using ghee, I cooked the lamb in chicken broth. I failed miserably at keeping the stew in lay...

This is one of the best dishes I've ever made. The mint really adds dimension. I followed the recipe exactly, except I skipped the chili pepper and didn't bother to transfer it to a serving di...

This was very delicious! I wasn't sure how I would like the eggplant in it because I usually don't care for eggplant, but it was great. The only change I made was that I used a common Middle E...

Fabulous. The lamb was so tender. I was planning to have leftovers, but it was so good we ate the whole thing.