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Sajieh in Jordan or improvised stir-fry in the backyard of a café

I am in Jordan and my friend Abdallah likes to set up sudden projects! As I visit him in his café, Sultan Ibrahim, in Aqaba, he offers to prepare me some food. Why not coconut?!

He then takes out the greatest artillery, helped by his little brother and his friend. Coming and going, they even go to get stock in a taxi, come back, then finally install the blocks and the wood collected to make a nice fire. All topped with a large wok, also called Taboon.

Then the cutting of vegetables, meat… then the cooking began. The smoke totally perfumed the place, and perfumed my hair and my clothes too! But I was divinely delighted to eat this dish prepared with so much love and attention.

To see the making of this wonderful dish, the video is on my YouTube channel. Take the opportunity to subscribe!

And to do it again at home, here is the recipe! :

Sajieh (pour 4 people)

400 g beef or lamb, cubed (tender part)

2 c. tablespoon vegetable oil

1 hot pepper, chopped

1 onion, minced

1 bell pepper, in strips

1 tomato, diced

2 c. pomegranate molasses

1 small can of corn kernels

Salt, to taste

In a large wok, heat the oil over high heat. Add the meat and brown for 5 minutes, stirring (do not boil).

Add the onions and hot pepper. Stir-fry for 2 minutes.

Add the tomatoes and pomegranate molasses. Stir-fry for 2 minutes.

Salt and add corn. Cook for about 5 minutes.

Serve with plain yogurt and pita bread.

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