One Pot Vegetable Yakhni (Lebanese Vegetable Stew)

One Pot Vegetable Yakhni (Lebanese Vegetable Stew)

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Have you ever opened your refrigerator thinking what are you going to make for dinner? You just stare blankly at the shelves praying that the dish would magically pop out at you.

You tilt your head right.

Then left.

You squint past the jars of jam, tupperware of leftovers and the jugs of milk.

Thinking. Pondering.

Tilt right again.

Then your eyes drift down to the vegetable drawer and thats when you see a plethora of vegetables overflowing from the tiny drawer. You think how the heck did I accumulate so many different vegetables? My gosh! Eggplant, zucchini, yellow squash, mushrooms, bok choy, celery, onions, potatoes…

I’m going to let you in on a little Lebanese secret dish. It’s such a simple and versatile meal to make and it’ll use up all those vegetables in only one pot! 

Yakhni.

Say that again?

Yakhni.

Huh?

Yakhni!

What the heck is that?

Yakhni is a Lebnese, tomato-based stew that is so good, you’re just going to have to learn how to pronounce the word. The kh is guttural. It sounds like when comedians make fun of the way Arabs speak. You know, that weird noise that comes out of their throat. Yea like that. This One Pot Vegetable Yakhni may be hard to say, but I promise you the dish couldn’t be any easier. 

In fact, I’ve already told you about my family’s favourite Lebanese Yakhni, Loobiya is a Green Bean Stew that is so delicious served with basmati rice and yogurt. 

There are only 4 ingredients that Yakhni must contain to be considered a true Yakhni in my book. Tomatoes, onions, garlic and olive oil.

The rest is up to you. You could throw in any vegetables you have on hand. Or you can buy specific vegetables to make it. You could add chunks of lamb or beef. Or go vegetarian. The combinations are endless but don’t forget the magic 4 ingredients: tomatoes, onions, garlic and olive oil!

I used all the vegetables in my refrigerator but I ran to the market and grabbed a couple of carrots because Io-ove carrots in Yakhni.

What differentiates Yakhni from a good old classic American Vegetable Stew is it’s thicker than a standard soup. There should be liquid, but you should be able to eat it with a fork or scoop up big chunks of it in a wedge of folded Pita Bread. It’s also served with rice. Not noodles or quinoa or those other fancy grains. Rice.

Ok you could serve it with fancy grains. I’ll always be a Yakhni and rice kind of girl!

Serves 8

One Pot Beef and Vegetable Yakhni (Lebanese Beef and Vegetable Stew)

An easy and versatile One-Pot Lebanese Dish that will get your whole family to eat up their veggies!

15Prep Time

60Cook Time

75Total Time

Save RecipeSave Recipe

Ingredients

  • 1/4 Cup Olive Oil
  • 12oz Ground Beef
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • 2lbs (1 kilo) Tomatoes, chopped
  • 4oz Tomato Paste
  • 3 Cups Water
  • Vegetables: Potatoes, Carrots, Celery, Green Beans, Mushrooms, Bok Choy, Squash, Zucchini, Okra, Green Peas....
  • 1t Cinnamon
  • 1/2t Allspice
  • 1/2t Ground Coriander
  • 2 Bay Leaves
  • Salt and Pepper to taste
  • 3 Cups Basmati Rice, Cooked

Instructions

  1. In a large stock pot, heat oil. Add onions, garlic and beef and cook until translucent and the meat is browned.
  2. Add the rest of your vegetables and saute a few minutes.
  3. Stir in chopped tomatoes, water and tomato paste.
  4. Season with cinnamon, bay leaves, coriander allspice, salt and pepper.
  5. Bring to boil on high heat. Reduce heat to medium and simmer with the lid half on for 40 minutes or until vegetables are soft.
  6. Serve over basmati rice and with pita bread.
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