Tortma Stew My Little Twist On A Traditional Arabic Meal Recipes

TORTMA STEW - MY LITTLE TWIST ON A TRADITIONAL ARABIC MEAL

Tortma Stew - My Little Twist on a Traditional Arabic Meal image

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.

Provided by Cookie Jarvis

Categories Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

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)

Steps:

Peel and cut eggplant into 1 1/2 inch cubes.
Sprinkle with salt in a colander. Shake to mix.
Wait 10 minutes to 1/2 hour.
Blot eggplant with paper towels.
Fry in oil until soft and golden brown.
Set aside.
Brown ground beef in a large pot.
Add onion and cook until onion is soft.
Add spices and saute a few minutes.
Add fried eggplant, tomatoes, tomato paste and water.
Simmer for 1/2 hour to an hour.
Add more water if necessary.

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