Tortma Stew - My Little Twist on a Traditional Arabic Meal |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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. 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:
1. Peel and cut eggplant into 1 1/2 inch cubes.
2. Sprinkle with salt in a colander. Shake to mix.
3. Wait 10 minutes to 1/2 hour.
4. Blot eggplant with paper towels.
5. Fry in oil until soft and golden brown.
6. Set aside.
7. Brown ground beef in a large pot.
8. Add onion and cook until onion is soft.
9. Add spices and saute a few minutes.
10. Add fried eggplant, tomatoes, tomato paste and water.
11. Simmer for 1/2 hour to an hour.
12. Add more water if necessary.
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