Tortma Stew - My Little Twist on a Traditional Arabic Meal

Total Time
2hrs
Prep
1 hr
Cook
1 hr

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.

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Ingredients

Nutrition

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.
Most Helpful

5 5

This was WONDERFUL. Made exactly as written and enjoyed it over jasmati rice. Wonderful aroma while cooking and the flavor was sweet yet richly savory. A definite keeper recipe ~ DH enjoyed it very much too. Thanks for posting. Made for Spring PAC 2010!