Tabakh Rouho (a Levantine dish) with Naeemi lamb with bones

Serves: 6 people

Ingredients

• Naeemi meat, shaped with bone : 1–1.2 kg (partially boiled)

• Zucchini: 3, Eggplant: 2, Potatoes: 2 (cubed)

• Onions: 2, Garlic: 4 cloves

• Tomatoes: 4 grated + Tomato paste: 2 tbsp

• Dried mint: 1 tsp, salt, pepper, and mixed spices

• Ghee/Oil: 3 tablespoons

Preparation method

(1) Boil the meat halfway with simple spices and keep the broth.

(2) Fry/brown the eggplant and potato cubes (optional) for speed and flavor.

(3) Sauté the onions in ghee, then add the garlic, tomatoes, tomato paste, spices, and mint.

(4) Add the vegetables and meat, then add broth until it covers two-thirds of the ingredients.

(5) Cook over low heat for 40–60 minutes until thickened and everything is tender.

Chef Meat & More Notes

• This dish is known as Levantine and is based on summer vegetables and tomatoes.

• Serve it with fluffy white rice or bread.

Recipe by Chef Meat & More

Chef Meat and More