Tomato stew recipe

Recipe for tomato stew in our easy arab recipes collection.

Recipe ingredients

• 32 ounces stew meat, diced
• 64 ounces ripe tomatoes, peeled, diced
• 16 ounces eggplants, peeled, cut into long thick pieces
• 1 medium potato, peeled and cubed
• 1/2 cup fried pine nuts
• 3 tablespoons shortening or butter
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

How to make tomato stew

• Put half shortening in a pot, fry meat till brown, add 1 liter of water, salt and cinnamon and bring mixture to a boil.
• Let it simmer for 2 hours or till meat is tender.
• Fry potato in oil until golden.
• Remove and put on absorbent paper.
• Sprinkle salt on eggplant pieces.
• Place aside for 1 hour.
• Fry eggplants in hot oil till brown.
• Drain on absorbent paper towels.
• When stock is reduced to half, add tomatoes, potatoes and eggplants.
• Cover and simmer over low heat till stock thickens.
• Adjust salt according to your taste.
• Garnish with fried pine nuts.
• Serve hot with cooked rice.

• Turnip pickles
• Turkish coffee
• Vegetable rolls
• Vegetable soup
• White coffee
• Yoghurt with meat
• Artichoke and mushroom salad
• Artichoke with meat

• Strained yoghurt reserve
• Strawberry juice
• Tunisian salad
• Thyme salad
• Toasted bread salad
• Thyme pastries
• Tomato soup
• Taro with sesame paste

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