Do you love the bright flavors of Eastern Mediterranean cuisine? I’ll show you a setw recipe that will make you happy. I’ll reveal my Lebanese Grandmother’s secrets.
Like my grandmother taught me, adding a little bit of cinnamon and some dried mint to Arabic dishes is the key to authentic flavor. Have you ever wondered what makes this cuisine taste so good? Chances are there are pinches of subtle spices and dried herbs in each dish. The cinnamon is cozy and the mint is fresh.
Your kitchen will smell divine as it’s cooking. Trust me, the mint and cinnamon work in this stew. Every time I bring one of these vegetable dishes to my neighbor or to my coworkers they ask for the recipe.
Lebanese Stew Recipe
Makes a large pot full. Reheats Well.
Some Notes The stew is started on the stove and finished in the oven for even cooking and a delicious, homey flavor.
Both oregano and mint retain their flavor once dried. They’re perfect in this stew.
Regular baking potatoes are added to give the stew some body and substance. The starch in the potatoes helps thicken the sauce, producing a rich and satisfying stew with no added fat.
I love Pomi Tomato products for their unmatched clean, garden-ripe taste. They come in a box instead of a can. If you can’t find them, good quality tomato puree is fine too.
Wine gives another layer of flavor to this dish. I often don’t want to open a bottle to use in a recipe so I keep a bottle of dry or extra dry vermouth in the fridge. I use vermouth in place of white wine in most of my savory dishes. You can also omit the wine or vermouth with good results.
Finish it with a drizzle of good olive oil, a dollop of Greek yogurt and/or some freshly chopped parsley. If you’re serving a crowd, some olives, feta and pita bread rounds out the meal.
2 medium onions, diced
1 large bell pepper, chopped. You pick the color.
3 garlic cloves, minced. Use a microplane zester or garlic press to mince it.
3 baking potatoes, peeled and chopped.
1 16-ounce cans of chickpeas, rinsed and drained
1 16-ounce can of white beans, rinsed and drained
1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree
13-ounces or a generous 1-1/2 cups of crushed tomatoes
1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
1 1/2 cups of vegetable broth
Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.
1/2 teaspoon of dried marjoram (optional)
1/2 teaspoon of dried mint
2 dried bay leaves, remember to remove them before serving.
A couple of pinches of ground cinnamon
Olive oil for cooking and drizzling
Sea salt or kosher salt and fresh cracked pepper to taste
To Serve: freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, yogurt, pita bread, bulgur wheat or quinoa
In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don’t want to use too much oil to steam-saute them.
Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.
Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!