Ingredients with Measurements:
- 1 cup of jameed (dried yogurt)
- 2 cups of water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium-sized carrots, peeled and chopped
- 2 medium-sized potatoes, peeled and chopped
- 1 cup of chopped tomatoes
- 1 cup of chopped zucchini
- 1 cup of chopped eggplant
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot with a lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, soak the jameed in 2 cups of water for 2 hours or until it softens.
2. Once the jameed is soft, use a hand blender to blend it until it becomes a smooth paste.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
4. Add the chopped carrots and potatoes to the pot and sauté for 5 minutes.
5. Add the chopped tomatoes, zucchini, and eggplant to the pot and sauté for another 5 minutes.
6. Add the ground cumin, coriander, paprika, salt, and pepper to the pot and stir well.
7. Add the jameed paste to the pot and stir well.
8. Add enough water to the pot to cover the vegetables.
9. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
10. Let the stew simmer for 30-40 minutes or until the vegetables are tender.
11. Once the stew is cooked, drizzle olive oil over it and serve hot.
Time:
Preparation time: 2 hours (soaking the jameed)
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 400mg
Total carbohydrates: 30g
Dietary fiber: 6g
Sugar: 8g
Protein: 10g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- You can use any other vegetables you like, such as bell peppers, mushrooms, or squash.
Variations:
- You can add cooked chicken or beef to the stew for a meaty version.
- You can add chickpeas or lentils to the stew for a vegetarian version.
Tips and tricks:
- Make sure to soak the jameed for at least 2 hours to soften it before blending it.
- You can adjust the amount of water you add to the stew depending on how thick or thin you like it.
- You can garnish the stew with chopped parsley or cilantro for added flavor.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the stew in a bowl with a side of bread or rice.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Bread or rice
Suggested side dishes:
- Hummus or baba ghanoush
Troubleshooting advice:
- If the stew is too thick, add more water to thin it out.
- If the stew is too thin, let it simmer for a longer time to thicken it.
Food safety advice:
- Make sure to cook the vegetables until they're tender to avoid any foodborne illnesses.
Food history:
- Jameed is a traditional ingredient in Jordanian and Palestinian cuisine, and it's made by drying yogurt and then pounding it into a powder.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve the stew hot with a side of bread or rice.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Jordanian
Taste: Savory, Tangy, Herbaceous, Earthy, Spicy