A hearty Qatari stew of tender lamb simmered with mixed vegetables in a fragrant tomato-based broth seasoned with bezar, turmeric, and dried limes. Served over white rice, it is weeknight comfort at its finest.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat oil and brown lamb cubes for 5 minutes. Add onion and cook until softened, about 4 minutes.
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2
Stir in tomato paste, bezar, turmeric, and diced tomatoes. Cook for 2 minutes until fragrant.
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3
Add water, dried limes, and salt. Bring to a boil, then simmer for 30 minutes until lamb is tender.
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4
Add potatoes, eggplant, and zucchini. Continue simmering for 20 minutes until all vegetables are cooked through.
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5
Serve hot over steamed white rice with a wedge of lime on the side.
Did You Know?
Saloona is Qatar's answer to the universal concept of "whatever is in the fridge" stew — endlessly adaptable yet always deeply satisfying.
Chef's Notes
Equipment Tips
- large stew pot
- ladle
- rice pot
The Story Behind Saloona
Saloona is the everyday workhorse of Qatari home cooking, a simple yet flavorful stew that predates the country's modern wealth. The dish reflects the practical cooking philosophy of Gulf households, where seasonal vegetables and available meat are combined with a reliable spice base of bezar and dried limes. The word saloona is believed to derive from the word for "boiled," describing its straightforward cooking method. Unlike the more elaborate machbous reserved for special occasions, saloona is the dish that Qatari mothers cook several times a week, and its aroma is deeply tied to childhood memories for most Qataris.
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