A Vegetable Stew - Tabakh Rohoo Recipe - Allrecipes.com
A Vegetable Stew - Tabakh Rohoo Recipe
  • READY IN ABOUT 2 hrs

A Vegetable Stew - Tabakh Rohoo

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 55 mins

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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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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Apr 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.

 
Feb 06, 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.

 
Sep 03, 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!!

 
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.

 
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.

 
Oct 13, 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!

 
Oct 11, 2010

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.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

ALMALOU
1 Followers 2 Saved Recipes
 
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