Pea and Carrot Stew

Tabeekh Bazayla

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This is a Palestinian family favorite, and is particularly delightful with fresh spring peas.


  • 1 pound (approximately 500 grams) beef or lamb, cut into 1-inch (2½ centimeter) pieces
  • 6–7 cloves


Prepare the meat according to the instructions in the Maraqa recipe, browning the meat first. Reserve both broth and meat.

Crush the garlic in a mortar and pestle with ½ teaspoon salt and set aside.

Sauté the onion in