Syrian Tabakh Roho (Layered Vegetable and Lamb Stew)
Tabakh Roho is a traditional Syrian lamb and vegetable stew, known for its layered preparation. This method allows each vegetable to cook to perfection while infusing the dish with rich flavors. It's typically served with rice or bulgur.
🧂 Ingredients
- 900 g Lamb stew meat(cut into 1-inch cubes)
- 2 large Onions(thinly sliced)
- 2 medium Potatoes(peeled and sliced into 1/2-inch rounds)
- 1 large Eggplants(peeled and cut into 1-inch cubes)
- 2 medium Zucchini(sliced into 1/2-inch rounds)
- 4 medium Tomatoes(chopped)
- 1 medium Green chili pepper(seeded and sliced (optional))
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/4 tsp Cloves(ground)
- 1/4 tsp Nutmeg(ground)
- 1 pinch Cardamom(ground)
- to taste Salt
- to taste Black pepper
- 1 tbsp Tomato paste
- 1/4 cup Water
- 4 cloves Garlic(crushed)
- 3 tbsp Dried mint
- 2 tbsp Ghee or clarified butter(melted (optional, for finishing))
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat 1 tablespoon of ghee (if using) over medium-high heat. Add the lamb cubes and brown them on all sides. Season with salt and pepper.
- 2
Add the sliced onions to the pot and cook until softened, about 5-7 minutes. Do not stir them into the lamb; let them form a layer on top.
- 3
Layer the potatoes over the onions, followed by the eggplant, then the zucchini. Season each layer lightly with salt and pepper.
- 4
Scatter the chopped tomatoes and the sliced green chili (if using) over the top layer of vegetables.
- 5
In a small bowl, whisk together the tomato paste and 1/4 cup of water. Pour this mixture evenly over the vegetables.
- 6
Sprinkle the allspice, cinnamon, cloves, nutmeg, and cardamom over the top. Cover the pot tightly and bring to a simmer over medium heat. Reduce heat to low and cook for about 1 hour, or until the lamb and vegetables are tender.
- 7
While the stew is simmering, prepare the mint and garlic paste: In a mortar and pestle, crush the garlic cloves with a pinch of salt and the dried mint until a paste forms. Mix this paste with about 2 tablespoons of the liquid from the stew.
- 8
During the last 5 minutes of cooking, gently spoon dollops of the mint-garlic paste over the stew. Do not stir. Cover and let it simmer for the final 5 minutes.
- 9
To serve, carefully transfer the stew to a wide serving dish, trying to maintain the layers. Drizzle with melted ghee (if using) and serve hot with rice or bulgur.
💡 Pro Tips
- ✓Ensure the vegetables are cut into relatively uniform sizes for even cooking.
- ✓Do not stir the layers during the initial cooking phase to maintain their distinct textures and flavors.
- ✓Adjust the spices to your preference. Some variations may include a touch of cumin or coriander.
- ✓For a richer flavor, you can brown the lamb in batches.
🔄 Variations
- Add other vegetables like carrots or bell peppers.
- For a vegetarian version, omit the lamb and use vegetable broth instead of lamb juices.
- Serve with a side of plain yogurt.