Hassan’s Salona
My husband and I come from completely different backgrounds. He’s Palestinian born and raised in the UAE and I’m American. He has always enjoyed my cooking but I knew he was eating at his mom’s a lot too. Although he loves her cooking he’s a finicky eater and doesn’t like a lot of animal flesh in his food on an every day basis. So I started experimenting in the kitchen to adapt Arab recipes to his tastes and preferences. I’m also particular about spices and don’t care for some of the spices used in this part of the world.
This is one of his favorites and he asks me to make it often.
Adjust the seasonings to you preferences. Sometimes I will add cardamom pods if I have them but I’m not crazy about the flavor.
Hassan’s Salona
My husband and I come from completely different backgrounds. He’s Palestinian born and raised in the UAE and I’m American. He has always enjoyed my cooking but I knew he was eating at his mom’s a lot too. Although he loves her cooking he’s a finicky eater and doesn’t like a lot of animal flesh in his food on an every day basis. So I started experimenting in the kitchen to adapt Arab recipes to his tastes and preferences. I’m also particular about spices and don’t care for some of the spices used in this part of the world.
This is one of his favorites and he asks me to make it often.
Adjust the seasonings to you preferences. Sometimes I will add cardamom pods if I have them but I’m not crazy about the flavor.
Cooking Instructions
- 1
Cut up all vegetables and place in a bowl. My husband like me big chunks for all of his vegetables but you can cut them how you prefer.
- 2
Cut a medium onion in 6ths and mince or press 6 cloves of garlic.
- 3
Mix all of the spices together and set aside.
- 4
I’m a stock pot sauté the onions and garlic in olive oil. When they are soft add the tomatoes and cook for 3-5 minutes.
- 5
Sauté the vegetables in a large skillet with olive oil until they are browned.
- 6
Add the tomato paste to the stock pot along with the bowl of seasoning and stir. After about 2 minutes add 2 cups of chicken stock. I prefer Better Than Broth because is doesn’t have MSG. 2 tablespoons in 2 cups of hot water works perfect for this recipe.
- 7
Toss in the black lemons. Stir then bring to a boil for about 5 minutes. Add the vegetables and cover with hot water. Stir and bring to a boil. I let it boil about 15 minutes the. Simmer until the carrots are soft. Enjoy!
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