Eva Eats is super excited to share with you this hearty and traditional recipe. It’s a one pan dish and a firm family favorite, especially when you go camping. And it holds a dear space in her heart as it reminds her of her late father-in-law.
Pan fried tomato stew with lamb
Today I’m super excited to share with you this hearty and traditional recipe. It’s a one pan dish and a firm family favorite, especially when we go camping. And it holds a dear space in my heart as it reminds me of my late father-in-law.
So let me introduce you to: Qallayet banadoura, a simple tomato stew that’s not only delicious but also super easy to make. It can be made vegan or vegetarian with as little as two base ingredients (tomato and olive oil). But my father-in-law’s recipe that I’m taking you through is the next level up, and the one that he used to cook on every family trip. His qallaye is jazzed up with lamb and liyye __Liyye ليّة is sheep tail fat and is widely used in the Levantine cuisine, it has a unique taste that adds a burst of flavors to any dish.
And since it’s quite hard to get your hands on liyye in the United States, so you can imagine my excitement when one of my favorite middle eastern products makers @ZiyadBrand launched a liyye seasoning and sent me some to taste. Of course, the first thing to try it with had to be this dish! The seasoning is just awesome! It gave the sautéed tomatoes that extra oomph and ultimate smokiness that my father-in-law used to get from cooking on the open wood fire. The optimum umami deliciousness that brings all the goodness in this dish.
I still remember, while he was chopping the onions and dicing the meat, he started telling me about his adventures as a child growing in Palestine and how they used to cook everything on open wood fire and how it makes everything taste million times better, he also told me how they used to get the liyye and grill it or use it as the fat base to so many recipes. Thanks to Ziyad Brand, I got to replicate the taste and recall the memories of a recipe so close to my heart!
Follow this link for the Qallaye Recipe
View Eva Eats blog post here
You can find the Liyye seasoning by clicking here