Today I’m sharing Kawaj, or Syrian Summer Vegetable Medley.
One word comes to mind when I remember this dish from childhood: leftovers. During the summer months, we ate Kawaj for days on end. Day 1 was always a mix of joy and dread. The pan the size of half the table always indicated that there was no end in sight. Now that I’ve prepared it myself, I understand why. It’s super simple, easy to create in large batches, and undoubtedly flavorful, especially with in-season produce. It’s the perfect weeknight meal to feed a hungry family.
Kawaj combines all the best of summer bounty: sweet, succulent eggplant, bell peppers, fresh tomato sauce, and flavorful, tender meat pieces. They’re all roasted together until soft and juicy. Crispy potatoes play their part in rounding out the meal, and we always wash it down with ayran, or tangy yogurt drink.
Most Syrians prepare Kawaj with meatballs. My family prefers 1/2-inch cut beef or lamb pieces, which provide a much better textural contrast.
To take advantage of the flavor from in-season tomatoes, we make a sauce to coat all of the veggies, as opposed to just adding chopped tomatoes. It’s an uncommon but necessary step that makes all of the difference.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to let everybody know how it works out. Also, don’t forget to tag @omayah.atassi and #omayahcooks on Instagram. I can’t wait to see your creations!
Kawaj (Syrian Summer Vegetable Medley)
A delicious way to celebrate summer vegetables. Eggplant, bell peppers, potatoes, onions, and meat pieces are roasted together with fresh tomato sauce to make a succulent meal that will be a favorite for the whole family. The quantities of veggies are completely customizable to suit personal preference, so feel free to experiment!
Serves: 4-6
Prep time: 15 minutes
Cook time: 2.5 hours
Ingredients:
2 kgs/4 lbs ripe Roma tomatoes
500 g/1 lb stew lamb or beef cut into 1/2-inch or 1-cm size pieces
1 large onion, sliced
4 tsp salt, plus more to taste
1 tsp 7 spices
1/2 tsp black pepper
600 g/1.5 lbs potatoes, peeled and chopped into 1/2-inch pieces
2 small or 1 medium eggplant, chopped into 1/2-inch pieces
2 bell peppers, chopped into 1/2-inch pieces
1 jalapeño pepper, finely chopped (optional)
Instructions:
Set a large pot of water to boiling and a large bowl of ice water. Score on “x” on the bottom of each tomato. Blanch the tomatoes for about 1-2 minutes or until the peels start to curl up off the tomatoes.
Drain the tomatoes and immediately dunk into the ice bath to cool. Peel and chop the tomatoes.
Dry the large pot and add the chopped tomatoes set over medium-high heat. Add 1 tsp salt. Once warm, mash the tomatoes with a potato masher or the back of the spoon. It will be quite soupy. Reduce until nice and thick, about 20-30 mins. Adjust seasoning until lightly salteed.
Meanwhile, add the meat and sliced onion to another medium-sized pot set over high heat. Stir constantly until onions are cooked and meat is browned, about 5 minutes. Add 1 tsp salt, 7 spices and black pepper.
Preheat the oven to 200 C/375 F. Between 2 9-inch round pans (or bigger pans, if your oven fits), layer the meat and onions, top with vegetables, and pour the tomato sauce on top. Sprinkle with about 1 tsp salt per pan. Cover with foil.
Roast the pans for 1 hour, or until the veggies start to release their juices and you see water on the bottom. Then uncover and roast until dry, about 1 more hour. You might need to roast the pans separately, depending on your oven.
Remove from the oven, taste a veggie. If it needs seasoning, add a sprinkle of finishing salt.
Serve immediately! Enjoy with a refreshing glass of ayran.