‘Abaqou
March 16th, 2013
‘Abaqou is simple dish, consists of vegetable marrows, tomatoes, crushed garlic, and dried mint, cooked together in ghee. Served as main dish.
Let’s make A’baqou:
1. Bring tomatoes.
2, 3, 4. Peel tomatoes completely, there is no need to use the method of boiling tomatoes then peeling them, it is very easy to bring a knife and peel tomatoes without boiling them. Do not discard tomato skins.
5, 6. Cut peeled tomatoes into half.
7, 8. Remove seeds, and do not discard the seeds.
9, 10, 11, 12. Cut tomatoes into chunks, and set aside.
13. These are the tomato skins and seeds, put them in a deep pot, and add salt to them.
14. Bring them to boil over medium heat for 30 minutes.
15. After 30 minutes, strain and squeeze until you get all the juice out.
16. After straining, save the juice, and discard the skins and seeds.
17, 18. Bring vegetable marrow (marrow squash), rinse with water and drain. Cut off the stem of the vegetable marrows and use a knife to remove the round caps at the ends of the vegetable marrows. Cut vegetable marrow in half lengthwise, then cut each half in half.
19, 20, 21, 22. Cut into cubes.
23. In pot, heat ghee.
24. Bring ghee to high heat.
25. Add vegetable marrow cubes to ghee.
26. Add tomato chunks (which you saved in step 12) to vegetable marrows and stir.
27. Pour 500 ml tomato juice (which you saved in step 16) over the mixture, and also add 200 ml water to the mixture.
29. 30. Add crushed garlic, dried mint, and season with salt.
31. Cover pot, and keep over low heat for about 35 minutes.
32. After 35 minutes, uncover pot and keep over medium heat for about 40 minutes, so the mxiture is well cooked and the tomato juice is slightly thickened.
33. Sprinkle with black pepper and serve hot with Arabic flat bread.
‘Abaqou
From: Family Recipe / Servings: 3 – 4 People
PDF Text Only / Print With Images
| 1000 g tomatoes
500 g vegetable marrows, 1 tbsp ghee 200 ml water 1 tbsp crushed garlic 1/2 tsp dried mint Salt To Serve Black pepper Arabic flat bread |
Bring tomatoes. Peel tomatoes completely, there is no need to use the method of boiling tomatoes then peeling them, it is very easy to bring a knife and peel tomatoes without boiling them. Do not discard tomato skins.
Cut peeled tomatoes into half. Remove seeds, and do not discard the seeds. Cut tomatoes into chunks, and set aside. These are the tomato skins and seeds, put them in a deep pot, and add salt to them. Bring them to boil over medium heat for 30 minutes. After 30 minutes, strain and squeeze until you get all the juice out. After straining, save the juice, and discard the skins and seeds. Bring vegetable marrow (marrow squash), rinse with water and drain. Cut off the stem of the vegetable marrows and use a knife to remove the round caps at the ends of the vegetable marrows. Cut vegetable marrow in half lengthwise, then cut each half in half. Cut into cubes. In pot, heat ghee. Bring ghee to high heat. Add vegetable marrow cubes to ghee. Add tomato chunks (which you saved in step 12) to vegetable marrows and stir. Pour 500 ml tomato juice (which you saved in step 16) over the mixture, and also add 200 ml water to the mixture. Add crushed garlic, dried mint, and season with salt Cover pot, and keep over low heat for about 35 minutes. After 35 minutes, uncover pot and keep over medium heat for about 40 minutes, so the mixture is well cooked and the tomato juice is slightly thickened. Sprinkle with black pepper and serve hot with Arabic flat bread. |
Notes and Tips
Please notice that I’ve used 500 ml tomato juice and 200 ml water, because what I got of tomato juice was not enough so I’ve added water, but if you get about 700 ml of tomato juice from your tomatoes so there is no need for water.
This looks so delicious and fresh, perfect for spring. Can’t wait to make it. I cherish all your recipes. Thanks for posting. Allah mak.
Mariam: Thanks you for your kind comment!