Stews are so warm and comforting, aren’t they? They’re also easy, one-pot cooking. Affordable, transportable and wholesome, I rely on them as a healthy source of protein and nourishment. It’s also a plus that they reheat well.
Are you sick of cold salads but still want to eat more vegetables? Do you love the warm, bright, healthy flavors of Middle Eastern cuisine? Stick with me. I’ll show you a recipe that will make you happy. I’ll reveal my Lebanese Grandmother’s secrets.
Like my Lebanese grandmother taught me, adding a little bit of cinnamon and some dried mint to Arabic dishes is the key to authentic flavor. Have you ever wondered what makes meals from Lebanese cuisine taste so good? Chances are there are pinches of subtle spices and dried herbs in each dish. The cinnamon is cozy and the mint is fresh. My grandmother put them in everything from stuffed grape leaves to stews like this one. Your kitchen will smell divine as it’s cooking. Trust me, the mint and cinnamon work in this stew. Every time I bring one of these vegetable dishes to my neighbor or to my coworkers they ask for the recipe.
Both oregano and mint retain their flavor once dried. They’re perfect in this stew.
Regular baking potatoes are added to give the stew some body and substance. The starch in the potatoes helps thicken the sauce, producing a rich and satisfying stew with no added fat.
I love Pomi Tomato products for their unmatched clean, garden-ripe taste. They come in a box instead of a can. If you can’t find them, good quality tomato puree is fine too.
The stew is started on the stove and finished in the oven for even cooking and a delicious, homey flavor.
Wine gives another layer of flavor to this dish. I often don’t want to open a bottle to use in a recipe so I keep a bottle of dry or extra dry vermouth in the fridge. I use vermouth in place of white wine in most of my savory dishes. You can also omit the wine or vermouth with good results.
Finish it with a drizzle of good olive oil, a dollop of Greek yogurt and/or some freshly chopped parsley. If you’re serving a crowd, some olives, feta and pita bread rounds out the meal. —Vintage Kitchen
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