Tabakh Roho (in Arabic: طباخ روحو) is an authentic and ancient Syrian dish, its spread stops within the borders of Syria only, as it is not widespread in the rest of the other Arab countries.
Tabakh Roho is a traditional Levantine recipe consisting of lamb, zucchini, tomatoes, eggplant and ghee at the end of cooking. It is a traditional thing in Damascene cuisine. This dish is considered one of the popular Levantine dishes, and minced meat can be added to the ingredients as desired.
Tabakh Roho (Syrian Lamb And Vegetable Stew)
The meat ingredients
The tabakh roho ingredients
Instructions for meat:
Heat ½ liter of water in a saucepan, add the meat and bring it to a boil.
Heat a liter of water in another pot, add laurel, cardamom, ginger and salt, then remove the meat from the first pot and add it to this pot.
Cover the pot and let it boil for an hour.
Instructions for tabakh roho:
Heat vegetable oil in a saucepan and saute onions in it until soft.
Add the zucchini and eggplant, stirring for two minutes, then add the pepper and salt, while stirring.
Add the meat, stirring well, then add the tomatoes without moving, then add a pinch of salt and a pinch of pepper, cover the pot and leave it on a low heat for 1½ hours without moving.
Crush garlic with a pinch of salt and dry mint with a pestle and mortar, then add it to the cooker's broth after 1 hour of cooking time.
Cover the pot and let it simmer for another ½ hour.
Serve the dish with rice.