Arabic Stew

30 - 40 minutes


Arabic Stew Recipe
Club Noor

by Lama Haddadin

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1 chicken (cut into small pieces)

1 onion (chopped fine)

2 cloves  garlic (chopped)

2 pieces  squash (cubed)

2 carrots (cubed)

3 large tomatos (cubed)

1 egg plant (cubed)

1 bunch  green beans (chopped)

1 large potato (cubed)

1 cube  vegetable stock

4 tbsp  tomato paste

salt & pepper to season

3 tbsp Noor Oil



Sometimes you need that feeling of nutritious love in a plate, and this beautiful recipe will give you all that and more warmth of home cooking than what you could ever ask for. It’s a very easy recipe to follow, yet packed full of tasty flavors. 

Steps Involved:

Salt egg plant cubes and leave in a bowl to drain all the water from it before cooking.

Add some Noor Oil;to a pan and sauté the onions and garlic. Now add chicken in and lower the heat and toss the chicken around to cook on all sides.

Add potatoes, squash, green beans and carrots; follow them with the egg plant. Add some water to immerse the ingredients and simmer for 20 minutes.

Add the vegetable stock and tomato sauce. Simmer for a little while longer until all ingredients are cooked. Allow it to rest for 10 minutes.


Serve Arabic stew hot with plain rice.

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