recipe reviews for:

A Vegetable Stew - Tabakh Rohoo

“This is an Arabic 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 rendered butter 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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Reviewed: Oct. 11, 2009

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 dish. I will definitely make this again!

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Sarah

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Reviewed: Sep. 9, 2009

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

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Reviewer:

linda

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2007

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 the pot while retaining the layers (I failed). Different, easy, delicious.

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6 users found this review helpful

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DANNYO53

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

Living In: Doylestown, Pennsylvania, USA

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Reviewed: Sep. 20, 2006

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 layers. I couldn't get the broth from the bottom to wash the extra spices down in the stew so I just stirred it all up. I also had 2 eggplants but no zuchini so I used all eggplant. It could have been a little spicier but since I make everything way spicy, I figured it was a welcome break for my family.

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5 users found this review helpful

Reviewer:

Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Sep. 3, 2006

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 whole thing in a casserole dish WITH one cup uncooked rice mixed with hot water, divided, and baked in oven at 425 for about an hour. TALK ABOUT YUM YUM YUM!!

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8 users found this review helpful

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JANNACAKE_RD

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Reviewed: Apr. 23, 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.

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9 users found this review helpful

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 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.

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16 users found this review helpful

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TERESA52

Cooking Level: Intermediate

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Reviewed: Feb. 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.

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13 users found this review helpful