Best 4 Tortma Stew My Little Twist On A Traditional Arabic Meal Recipes

Tortma stew is a traditional Arab dish made with lamb or beef, vegetables, and spices. It is often served with rice or bread. In this article, we will provide a recipe for a flavorful and aromatic tortma stew with a personal twist. Our version incorporates a blend of spices, herbs, and vegetables to create a rich and complex flavor profile. We will guide you through the steps of preparing and cooking this delectable dish, from selecting the freshest ingredients to simmering the stew to perfection. Whether you are an experienced cook or a beginner, we promise this recipe will tantalize your taste buds and leave you craving for more. So, gather your ingredients, prepare your cooking vessels, and let's embark on a culinary journey to savor the authentic flavors of the Arab world.

Let's cook with our recipes!

TORTMA STEW - MY LITTLE TWIST ON A TRADITIONAL ARABIC MEAL

Tortma Stew - My Little Twist on a Traditional Arabic Meal image

My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses.

Provided by Cookie Jarvis

Categories Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 eggplants
1/2 lb ground beef
1 onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon cinnamon
1 (16 ounce) can chopped tomatoes
4 tablespoons tomato paste
2 cups water
oil (for frying)

Steps:

Peel and cut eggplant into 1 1/2 inch cubes.
Sprinkle with salt in a colander. Shake to mix.
Wait 10 minutes to 1/2 hour.
Blot eggplant with paper towels.
Fry in oil until soft and golden brown.
Set aside.
Brown ground beef in a large pot.
Add onion and cook until onion is soft.
Add spices and saute a few minutes.
Add fried eggplant, tomatoes, tomato paste and water.
Simmer for 1/2 hour to an hour.
Add more water if necessary.

TZIMMES - A SWEET & SAVORY JEWISH STEW

Tzimmes - a Sweet & Savory Jewish Stew image

This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.

Provided by Whats Cooking

Categories Stew

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

10 -12 large carrots, peeled and cut into large chunks
2 large russet potatoes or 2 large idaho potatoes, peeled and cubed
3 yams or 3 sweet potatoes, peeled and cubed
1 medium onion, diced
2 stalks celery, in 1-inch slices
2 garlic cloves, crushed
18 large pitted prunes, cut in half
1/4 cup honey
1 1/2 apples, unpeeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
2 1/2 cups orange juice
1 1/2 teaspoons cinnamon

Steps:

Place all ingredients in a pot.
Cover and bring to a boil.
Reduce heat to low and simmer for about 1 hour. Stir frequently.
Cook until carrots are soft but not mushy.
Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
Serve hot.

Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8

COOKING ON THE FLY, CHICKEN AND RICE ONE POT MEAL

Cooking on the Fly, Chicken and Rice One Pot Meal image

I was starting to make RR's Chicken Cacciatore "stoup" but realized I had no mushrooms or spinach... I was then thinking of Jambalaya, but realized that I had already used the andouille sausage that I thought was in the freezer.... I like "arroz con gandules" but wanted something to eat for dinner not just have as a side dish...so I put this together and it came out terrific... what a way to stretch a pound of chicken to feed a crowd! (p.s. feel free to substitute the zucchini or just use one green or one red bell pepper. I only used what I had on hand)

Provided by CHRISSYG

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb chicken meat, cut into 1/2 inch cubes
1 tablespoon olive oil
1 tablespoon Sazon Goya seasoning (whatever the little packet is)
1/2 medium green bell pepper, roughly chopped
1/2 medium red bell pepper, large dice
1 medium onion, large dice
1/2 cup celery, large dice
2 cups zucchini, large dice (about 1 medium or large)
2 garlic cloves, chopped
1 -2 teaspoon fresh thyme
1 1/2 cups canned tomatoes, un-drained roughly chopped
1 (14 ounce) can pigeon peas, drained (gandules)
4 cups chicken broth (about 2 cans)
1 tablespoon red wine vinegar
2 cups long grain rice (such as Uncle Ben's)

Steps:

Preheat a large pot over medium/high heat, add olive oil and chicken and brown chicken well on all sides.
Remove chicken from pot with a slotted spoon and add all copped vegetables (except canned tomatoes). Sautee' vegetables and garlic about 3-4 minutes until they begin to wilt.
Add thyme, canned tomatoes (I usually just squish them in my hands out of the can right into the pot) drained beans, chicken broth, vinegar and rice.
Bring to a boil, stir and reduce heat to a simmer. Cook on low for 20 minutes, stir once or twice during cooking to prevent sticking. Allow to rest with the lid on about 5 minutes before serving.
Heap into bowls and serve with a nice salad on the side and enjoy your one pot dinner!

Nutrition Facts : Calories 619.4, Fat 7.1, SaturatedFat 1.5, Cholesterol 53, Sodium 670.3, Carbohydrate 98.7, Fiber 12.5, Sugar 4.4, Protein 39.6

MY OH SO LITTLE TWIST ON SWEET AND SOUR PORK

My Oh so Little Twist on Sweet and Sour Pork image

Marinate the pork overnight it makes all the difference. My little twist is that I use fresh tomatoes and fresh pineapple.

Provided by loveleesmile

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 tablespoons cornflour (cornstarch)
1 tablespoon cold water
30 ounces neck pork fillets, cut In half lengthways and then into bite-sized pieces on the diagonal
2 egg yolks, lightly beaten
3 teaspoons light soy sauce
2 teaspoons sesame oil
1 teaspoon sea salt
1/4 small ripe pineapple, peeled
1 small carrot, peeled
1 small cucumber, peeled
3/4 cup malt vinegar
5 tablespoons shaoxing wine or 5 tablespoons dry sherry
1/2 cup white sugar
1 teaspoon sea salt, extra
4 garlic cloves, crushed
2 tablespoons gingerroot, julienned
1/2 medium yellow pepper, julienned
2 small tomatoes, finely sliced
2 tablespoons light soy sauce
1/4 cup plain flour (all-purpose)
1/4 cup cornflour (cornstarch)
vegetable oil, for deep-frying

Steps:

Blend cornflour with water in a medium-sized bowl until dissolved. Add pork, egg yolks, soy sauce, sesame oil and salt and mix well. Cover and leave to marinate in the refrigerator overnight.
Make the sweet and sour sauce. Remove core from pineapple and finely slice into pieces. Using a vegetable peeler, finely slice carrot lengthways into ribbons. Cut cucumber in half lengthways, slice on the diagonal and set aside, together with the pineapple and carrot.
Place vinegar, wine or sherry, sugar and extra salt in a medium-sized heavy-based saucepan and stir over high heat until sugar dissolves. Bring to the boil, add garlic and ginger, reduce heat and simmer, uncovered, for 10 minutes. Add reserved pineapple, carrot, cucumber, pepper and tomato and simmer for a further 3 minutes or until pineapple is tender and tomato has broken down slightly. Stir in soy sauce, remove from stove and set aside.
Make the pork. Combine plain flour and extra cornflour. Add to the marinated pork and mix well. Heat vegetable oil in a hot wok until surface seems to shimmer slightly. Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost cooked through.
Remove from wok and drain on kitchen paper. Gently reheat Sweet and Sour Sauce. Finally, return all pork to the hot wok and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through. Remove from wok and drain well on kitchen paper.
Arrange pork on a platter and serve immediately with a bowl of warm Sweet and Sour Sauce.

Nutrition Facts : Calories 556.2, Fat 14.1, SaturatedFat 4.3, Cholesterol 217, Sodium 2046.5, Carbohydrate 56, Fiber 3.5, Sugar 34.1, Protein 50.7

Tips:

To make Tortma stew, you will need the following ingredients: lamb or beef, tomatoes, onions, garlic, olive oil, cumin, coriander, paprika, salt, and pepper. You can also add other vegetables, such as carrots, potatoes, or green beans.
Make sure to brown the meat in a large pot over medium-high heat before adding the other ingredients. This will help to develop the flavor of the stew.
Add enough water to cover the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the meat is tender.
Serve Tortma stew with rice, pita bread, or your favorite side dish.
This recipe is easily doubled or tripled to feed a larger group of people.

Conclusion:

Tortma stew is a delicious and hearty meal that is perfect for any occasion. It is a traditional Arabic dish that is typically made with lamb or beef, but you can also use chicken or turkey. The stew is made with a variety of spices, including cumin, coriander, paprika, and salt and pepper. It is also a very versatile dish, and you can add other vegetables, such as carrots, potatoes, or green beans. Serve Tortma stew with rice, pita bread, or your favorite side dish, and enjoy!