Haneeth: A Traditional Middle Eastern Stew
Haneeth is a hearty and aromatic stew that holds a special place in Middle Eastern cuisine, particularly in Lebanon and Syria. This comforting dish is known for its blend of spices and the combination of tender meats, legumes, and vegetables. Haneeth translates to “health” in Arabic, which is quite fitting given its nutritious ingredients and warming effects.
Ingredients:
– 1 lb (450g) lamb or beef, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp ground coriander
– ½ tsp cinnamon
– ¼ tsp nutmeg
– 1 bay leaf
– 2 cups (500ml) beef or lamb stock
– 1 cup (200g) canned chickpeas, drained and rinsed
– 1 large carrot, sliced
– 2 medium potatoes, peeled and cut into chunks
– 1 cup (70g) chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb or beef and cook until browned on all sides, stirring occasionally, about 5 minutes. Remove the meat from the pot and set it aside.
In the same pot, sauté the onion and garlic until softened and translucent, about 3-4 minutes. Add the cumin, coriander, cinnamon, nutmeg, and bay leaf. Cook for another minute while stirring frequently to prevent burning.
Return the meat to the pot and pour in the stock. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour or until the meat is tender.
Add the chickpeas, carrot, and potatoes to the pot. Stir well and continue cooking, covered, for another 30-45 minutes, or until the vegetables are tender.
Remove the bay leaf from the stew. Season with salt and pepper to taste. Stir in the chopped parsley.
Serve hot, with lemon wedges on the side if desired. Haneeth pairs wonderfully with warm flatbread.
Enjoy this delightful Middle Eastern stew, which is both comforting and flavorful!
Text model: aya-expanse
Image model: CopaxCuteXL
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