Ara’a
This is another dish I’ve only ever had at home. It’s extremely uncommon even within the Arab community. It’s basically a stew made up of squash and tender pieces of stew meat in a tomato sauce. It’s very straightforward and easy to make and very unique!
Serves: 6
Time: 1 hour
Instructions
2 Opo Squash
2 tbsp Olive Oil
1 small can Tomato Paste
1.5 lbs Stew Meat
1 cup Short Grain Rice
0.5 cup Vermicelli
3 tbsp Neutral Oil (divided)
0.25 cup Fresh Parsley
2 tsp Salt
1 tbsp Arabic 7 Spice
Instructions
Start by cutting the stew meat into small 1 inch pieces. Then peal and cut the opo squash into quarters then cube the quarters.
Get a large heavy bottom pot on high heat for two minutes and add 2 tbsp neutral oil to coat the bottom of the pot. Drop in the stew meat and allow it to sear for a couple minutes until the fat starts to emerge. Season the meat with salt and Arabic 7 spice and mix well.
Add in the tomato paste and mix well then the cubed squash. Mix it all really well and add about 6 cups of hot water. Add another 2 tsp of salt if you like and bring to a boil. Then drop to simmer, cover, and let it ride for 30 minutes.
Next wash the short grain rice until the water runs clear, then fill with water and let it soak for 30 minutes. Get a medium pot on high heat, add a tbsp of neutral oil and drop in the vermicelli noodles. Toast in the oil until they brown then add the soaked rice. Add another tsp of salt, mix well, then fill with hot water. Bring to a simmer, cover, and let it cook for about 10-15 minutes.
Finally plate the rice and stew and garnish with some fresh parsley and Aleppo pepper and enjoy.
