Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Yakhni

Name: Yakhni (Lamb and Chickpea Stew)
Yield: Serves 4
Cuisine: Israeli
Ingredients: 3 medium onions, chopped; 2 teaspoons store-bought or homemade Baharat Spice Mix; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 6 garlic cloves, peeled and chopped; 2 medium carrots, cut into 1- to 1½-inch (2- to 3-centimeter) cubes; 4 tomatoes, peeled and chopped; 1 pound (450 grams) lamb neck or chops, cut into chunks; 1½ cups (375 grams) Cooked Chickpeas for Salads and Stews; 8 cups (2 liters) water; 3 large potatoes, cut into 1- to 1½-inch (2- to 3-centimeter) cubes; ½ cup (120 milliliters) olive oil; Salt and freshly ground black pepper, to taste

Lamb and Chickpea Stew

Preparation info

Serves
4

Difficulty
Medium

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

Lamb infuses the chickpeas with a deep, distinctive flavor, in this stew made by the Jews of Aleppo.

Ingredients

½ cup (120 milliliters) olive oil
3 medium onions, chopped

Asia
Africa
Israel
Syria
Egypt
Mediterranean
Gluten-free

Method

Heat the olive oil in a large saucepan over medium heat. Add the onion, reduce heat to low and sauté until golden, about 10 minutes. Remove the onions and set aside. Increase the heat to high, add the meat, and cook for about 12 minutes, until lightly browned on all sides.
Return the onions to the pan, add the tomatoes and garlic, and cook until aromatic, 2 min