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Siniyet Khudra
Jordanian Vegetable Stew
A flavorful and colorful baked vegetable dish from Jordan, featuring a medley of zucchini, eggplant, and potatoes seasoned with aromatic spices like turmeric and za'atar. It's often served with a refreshing tahini sauce.
ð§ ææ
- 4 tablespoons Olive oil
- 1 large Onion(thinly sliced)
- 2 medium Zucchini(sliced)
- 1 medium Eggplant(sliced)
- 2 medium Potatoes(sliced)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
- 1 teaspoon Turmeric powder
- 2 tablespoons Za'atar(for sprinkling)
- 0.5 cup Tahini
- 3 tablespoons Lemon juice
- 2 cloves Garlic cloves(minced)
- 0.25 cup Yogurt(plain, for tahini sauce)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large bowl, toss the sliced zucchini, eggplant, and potatoes with olive oil, salt, pepper, and turmeric until evenly coated.
- 3
Arrange the seasoned vegetables in a single layer in a baking dish or oven-safe skillet.
- 4
Bake for 30-40 minutes, or until the vegetables are tender and lightly browned. Check periodically and stir if needed.
- 5
While the vegetables are baking, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, and yogurt until smooth. Add a tablespoon or two of water if needed to reach a drizzling consistency. Season with salt to taste.
- 6
Once the vegetables are tender, remove the dish from the oven and sprinkle generously with za'atar.
- 7
Serve the Siniyet Khudra hot, with the tahini sauce on the side for drizzling over the stew or for dipping.
ð¡ ããã®ã³ã
- âYou can add other vegetables like bell peppers or cauliflower to the mix.
- âFor a deeper flavor, you can sauté the onions before adding them to the baking dish.
- âEnsure the vegetables are sliced relatively thinly for even cooking.
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- Add a layer of thinly sliced tomatoes on top of the other vegetables before baking.
- Serve with a side of rice or flatbread.