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Tabeekh (Yemeni Stewed Vegetables)



2 potatoes, peeled and chopped
1 onion, chopped
1 tomato, chopped
handful of okra, chopped
1/2 small eggplant, chopped
1/2 small zuchinni, chopped
1/3-1/2 cup tomato sauce
3 cloves garlic, minced
2 chopped green chilis
1 tsp. hawaij
salt to taste, 3/4 tsp.
1/4 cup oil

How to make

Chop onion, garlic, and green chili and sauté in oil over medium heat until onion and garlic are browned, about 7-10 minutes. Add chopped tomatoes and tomato sauce and cook in oil until the liquid from tomatoes has evaporated, and oil the turns red, about 5 minutes. Add okra, potatoes, zucchini, eggplant, hawaij, and water. Cover and boil over medium heat until potatoes are soft and most of the liquid has evaporated, about 15-20 minutes. Watch the vegetables to make sure they do not burn.Serve with rice or saltah.



This is how my husband (who is Yemeni) taught me to make it...although I use a lot of spices and usually stew meat in there too...makes it much richer. But it looks about the same. Good stuff, yummy! I looked up your recipe because I couldn't remember how I did it, it's been over a year since I made a good batch of Tabeekh (which I was spelling Tabiyech. Your spelling is better).

11.30.2016 Reply


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Thank you for the recipe. I lived in Hadharamowt, Yemen for a few years and this was a most economical dish as the bag of vegetables only cost 50 cents USD. Excellent....thank you again.

12.24.2016 Reply


And different peppers, but like she said, nice and simple

05.14.2016 Reply


My mom adds salsa to it, but yours looks beautiful and different than my mothers. Nice and simple

05.14.2016 Reply