طباخ روحو

In a pot over heat, sauté the meat with ghee until browned, then add the onions and stir, followed by the spices. Next, add the bell peppers and pepper paste, and stir again.

Add the zucchini on top, followed by the tomatoes and then the eggplant (without stirring). Next, mix the sauce with hot water and salt, and pour it over the vegetables.

Cover the pot and let it simmer on low heat for about an hour or until the meat is cooked through, depending on the type of meat.

Take two tablespoons of the broth and mix them with garlic, then add this mixture back to the pot. Let everything simmer together for 10 minutes.

It is served with bulgur and vermicelli or with white rice and vermicelli.