Recipe for Gheimeh Stew / Tips for a Well-Cooked Gheimeh Stew

Ingredients for Gheimeh Stew

Steps to Prepare Gheimeh Stew

Step 1: Prepare the Dried Limes

To reduce the bitterness of the dried limes, first, pierce them with a fork. Then, place the pierced limes in a bowl of boiling water to soak, allowing the bitterness to fade.

Step 2: Prepare the Onion

Wash and peel a large onion. Dice it finely into small cubes. If you prefer the onions not to be visible in the dish, you can grate them instead. This step is entirely optional and depends on your preference.

Step 3: Sauté the Onions

In a pot suitable for making stew, add the diced onions and some oil. Sauté the onions over medium heat until they become soft and translucent.

Step 4
Add the meat that you’ve already cleaned and cut into stew-sized pieces to the sautéed onions. Sauté the meat until its color changes slightly.

Step 5
Add a little turmeric to the meat mixture and stir well. Sauté until the turmeric’s yellow color is fully absorbed by the ingredients.

Step 6
Soak the yellow split peas (lapeh) for two hours beforehand, changing the water once during this time. After two hours, drain the split peas and add them to the meat mixture. Sauté the split peas along with the other ingredients.

Step 7
Now, it’s time to add the tomato paste. Stir the tomato paste into the mixture and sauté until it combines well with the other ingredients and is slightly fried, giving the dish a rich tomato color.