Yateemcheh is one of the quick and easy dishes that is suitable for vegetarians. There are different types of Yateemcheh that are prepared with different vegetables.
- Preparation
First, peel the squash and eggplants, then cut them into small cubes/diced.
- Frying onion and garlic
Peel and chop the onions and sauté in a pot with a little oil. Then add turmeric and black pepper, sauté until the aroma of the spices is released. Then add the peeled and crushed garlic and fry.
- Mixing the ingredients
Add chopped squash and eggplants to the mixture (step 2) and sauté the ingredients well. Next, peel the potato, cut into small cubes and add to the pot with grated tomatoes and chopped bell pepper and fry them altogether. At the end, add the tomato paste.
- Cooking the mixture
Stir the ingredients well until the tomato paste becomes colorful (about 1 minute). Add half a cup of boiling water to the ingredients, cover and simmer until the vegetables are cooked and become soft. Check after 15 minutes, and if needed—the vegetables are not soft yet--add some water again and stir. At the end, add a little salt. When the Yateemcheh is well thickened, remove it from the heat and serve it with fresh bread.
Key Points
1. To cook faster, it is better to chop the ingredients into small pieces.
2. Yateemcheh must be completely thick and without juice.
3. To make this dish healthier, you can replace cooking oil with olive oil.
4. Serving this dish with basmati rice is also delicious.
