Stews and a side of rice are the ultimate comfort food for me. Thoroughly Iraqi, bamia and ccourgette stews are two that I can never say no to, no matter what else is on the menu. However, stews can easily demand several hours of, well, stewing, to really get there. This quick, nourishing, and accidentally healthy saute is the Palestinian relative of the Iraqi chill-fry, which I have yet to post on MCW.
Minced meat is sauteed and briefly stewed with peeled fresh tomato. The redder and riper your tomato, the better. I cooked this a while back when tomatoes were officially out of season, hence the faint red/orangy tinge to the stew. Adapted form one of my favorite blogs, Niv's Kitchen.
Ingredients:
6 medium ripe tomatoes, peeled and diced
500g ground beef
1 onion diced
1 jalapeño, seeded and diced (optional)
1/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp black pepper
1/2 tsp turmeric
Salt to taste
pinenuts, toasted, to serve
Method:
In a medium size pot sauté the minced meat, onion, and jalapeno until browned and onion is translucent. Add salt, allspice, turmeric, black pepper and cinnamon. Brown until most of the liquid absorbed.
Stir in tomatoes and bring to a boil. It will seem dry, but the tomatoes will release their water. Reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Garnish with toasted pine nuts and serve with vermicelli rice.
صحة و عافية
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