Tortma Stew - My Little Twist on a Traditional Arabic Meal
"My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses."
photo by kitty.rock
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 eggplants
- 1⁄2 lb ground beef
- 1 onion, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1 (16 ounce) can chopped tomatoes
- 4 tablespoons tomato paste
- 2 cups water
- oil (for frying)
directions
- Peel and cut eggplant into 1 1/2 inch cubes.
- Sprinkle with salt in a colander. Shake to mix.
- Wait 10 minutes to 1/2 hour.
- Blot eggplant with paper towels.
- Fry in oil until soft and golden brown.
- Set aside.
- Brown ground beef in a large pot.
- Add onion and cook until onion is soft.
- Add spices and saute a few minutes.
- Add fried eggplant, tomatoes, tomato paste and water.
- Simmer for 1/2 hour to an hour.
- Add more water if necessary.
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Reviews
-
This was WONDERFUL. Made exactly as written and enjoyed it over jasmati rice. Wonderful aroma while cooking and the flavor was sweet yet richly savory. A definite keeper recipe ~ DH enjoyed it very much too. Thanks for posting. Made for Spring PAC 2010!
RECIPE SUBMITTED BY
I live in Jordan and enjoy cooking up cultural dishes. My favorite cookbooks include an old beat up copy of Betty Crocker and The Frugal Gourmet's cookbook with foods from different countries.
