Recipe by 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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ghee (clarified butter)
lamb meat, cut into small pieces
potato, peeled and sliced
eggplant, peeled and cubed
zucchini, thickly sliced
green chile pepper
salt to taste
cloves garlic, crushed
ghee (clarified butter), melted
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 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.
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.
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!!
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.
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.
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!
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 Eastern spice mix that I had in the cabinet instead of the individual spices. I made it on the stovetop as the recipe called for, but I'm pretty sure it would be just as great in the oven as well. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
A Vegetable Stew - Tabakh Rohoo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 174
** Calories from Fat: 53
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