Vegetable Stews

Most of the recipes in this chapter fall into the category of tabeekh: rich meat and vegetable stews served hot, usually over rice or with Arabic bread. Meat imparts flavor but, depending on the economic situation of the family, is often used in very small quantities and can easily be omitted to create a vegetarian version. This is home cooking par excellence. The basic techniques—a spiced meat broth, vegetables often pan-fried and then stewed, a tiqlaya of fried garlic or onion stirred in at the end—date back to medieval times and reliably produce a hearty, satisfying meal.