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Tabakh Ruhu
Soul of the Cook So named because of the ease and flexibility with which it is prepared, Tabakh Ruhu can be made with almost any available vegetable.
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Total time
1 hour
1/2 cup (1 stick) butter
3 lbs. ground lamb or beef
3 cups coarsely chopped onion
4 lbs. eggplant or zucchini, peeled and cut into chunks
3 lbs. ground lamb or beef
3 cups coarsely chopped onion
4 lbs. eggplant or zucchini, peeled and cut into chunks
6 cups crushed tomatoes
2 tbsp. garlic
2 tbsp. dried mint
2 tbsp. garlic
2 tbsp. dried mint
In a large stew pot, melt the butter and brown the ground meat. Add the chopped onions and stir well. Add the eggplant, crushed tomatoes, garlic and mint, and water if needed to cover the meat and eggplant. Bring to a boil, reduce the heat and simmer for about 45 minutes, until the eggplant is fully cooked. Serve with rice or bulgur pilaf.
The meat may be omitted, and the quantity of vegetables increased, if you prefer a vegetarian dish.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.