Tabeekha Yahni

Tabeekha Yahni Recipe from Libya with Lamb, Tomato and Onion

Region / culture: Libya | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Tabeekha Yahni is a traditional Middle Eastern dish that is known for its rich and flavorful sauce. This dish is typically made with meat, onions, tomatoes, and a blend of spices that create a delicious and hearty meal.

History

Tabeekha Yahni has been a staple in Middle Eastern cuisine for centuries. It is a dish that is often made for special occasions and family gatherings. The slow cooking process allows the flavors to meld together, creating a dish that is both comforting and satisfying.

Ingredients

0.25 cup of oil or 2 tbsp of butter
1 onion
5 pieces of lamb meat
2 tbsp of tomato paste
0.5 tsp of salt
0.25 tsp of bzaar
0.5 tsp of black pepper

How to prepare

Heat the oil in a frying pan. Stir the onion and meat for 5 minutes. Add the tomato, spices, and 2.5 cups of water. Cook on low heat. Add more water if needed. You can add potatoes, beans, or eggplants to the sauce. If using potatoes, add them 0.5 hour before turning off the heat. If using beans, cook them separately in water for 15 minutes before adding to the sauce. Let them cook in the sauce for another half an hour before turning off the heat. If using eggplants, slice them thinly and fry in oil until golden before turning off the heat.

Variations

You can use lamb, chicken, or beef in place of the meat.
You can add different vegetables to the sauce, such as bell peppers or zucchini.

Cooking Tips & Tricks

Be sure to brown the meat and onions before adding the tomatoes and spices. This will help to develop the flavors of the dish.

- If the sauce becomes too thick, you can add more water to thin it out.

- For a richer flavor, you can add potatoes, beans, or eggplants to the sauce.

Serving Suggestions

Tabeekha Yahni is traditionally served with rice or bread. You can also serve it with a side salad or pickled vegetables.

Cooking Techniques

This dish is typically cooked on low heat to allow the flavors to develop slowly.

Ingredient Substitutions

You can use olive oil in place of butter for a healthier option.

Make Ahead Tips

Tabeekha Yahni can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or mint, for a pop of color.

Pairing Recommendations

Tabeekha Yahni pairs well with a glass of red wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

Tabeekha Yahni is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (butter).

Summary

Tabeekha Yahni is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Tabeekha Yahni is a delicious and hearty dish that is perfect for a family meal or special occasion. With its rich and flavorful sauce, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tabeekha Yahni. It was a hot summer day and I was visiting my friend Mariam, who was an incredible cook. As soon as I walked into her kitchen, I was greeted by the most wonderful aroma of spices and herbs.

Mariam was busy preparing a feast for her family, and I couldn't help but be drawn to the pot simmering on the stove. She explained to me that she was making Tabeekha Yahni, a traditional dish from her homeland in Lebanon. As she stirred the pot, she shared with me the story of how she learned to make this delicious meal.

Mariam told me that her mother had taught her how to make Tabeekha Yahni when she was just a young girl. They would spend hours in the kitchen together, chopping vegetables, marinating the meat, and carefully layering the ingredients in the pot. Mariam's mother would always say that the key to a good Tabeekha Yahni was patience and love.

As Mariam continued to cook, she passed on her mother's wisdom to me. She showed me how to season the meat with a blend of spices, how to sauté the onions and garlic until they were golden brown, and how to layer the vegetables in the pot to create the perfect balance of flavors.

I was mesmerized by the way Mariam moved around the kitchen with such grace and skill. She made everything look so effortless, as if she had been cooking Tabeekha Yahni for her entire life. I couldn't wait to try the dish for myself and share it with my own family.

After several hours of simmering, the Tabeekha Yahni was finally ready. Mariam ladled generous portions into bowls and we sat down at the table to enjoy the fruits of our labor. The first bite was a revelation - the tender meat, the hearty vegetables, and the rich, flavorful broth all came together in perfect harmony.

As we ate, Mariam and I talked about the importance of passing down recipes from generation to generation. She told me that her mother had learned how to make Tabeekha Yahni from her own mother, and that she hoped to teach her children and grandchildren the same recipe someday.

I left Mariam's house that day with a full belly and a heart full of gratitude. I had learned not only how to make a delicious dish, but also the value of preserving culinary traditions and sharing them with loved ones. From that day on, Tabeekha Yahni became a staple in my own kitchen, a reminder of the time I spent with Mariam and the lessons she taught me.

Now, whenever I make Tabeekha Yahni for my family, I think back to that hot summer day in Mariam's kitchen and the joy of discovering a new recipe. I am grateful for the friends and family who have shared their culinary knowledge with me over the years, and for the delicious meals that have brought us closer together. And most of all, I am thankful for the simple pleasure of cooking and sharing a meal with those I love.