Siniyet Khudra, a cherished Jordanian delight, encompasses a colorful medley of zucchini, eggplant, and potatoes, harmoniously seasoned and baked to tender perfection. Adorned with aromatic zaatar and accompanied by a delightful tahini sauce, this vegetable stew is a testament to Jordan’s rich culinary heritage, inviting a wholesome and flavorsome dining experience.
STEPS
Preheat the oven to a low heat setting.
Chop the onion, zucchini, eggplant, and potatoes into thin slices.
In a bowl, toss the sliced vegetables with olive oil, salt, pepper, turmeric, and a little bit of Stock mix (if desired). Make sure the vegetables are coated evenly with the seasoning.
Place the seasoned vegetables in an oven-safe dish.
Cook the vegetable stew in the preheated oven on a low heat setting until the vegetables are tender and cooked through. This may take some time, so be patient and check periodically.
Once the stew is ready, sprinkle it with zaatar for added flavor.
Prepare the tahini sauce by combining tahini, lemon juice, yogurt, minced garlic, salt, and pepper in a separate bowl. Adjust the quantities to your taste preferences.
Serve the Siniye Khudra vegetable stew with a side of tahini sauce. Drizzle the sauce over the stew or use it as a dip.
Enjoy the flavorful and nutritious Siniye Khudra vegetable stew with the refreshing tahini sauce!
