Silsilah
Alexandria — Mother recipe · ar de en es fr it ja pt ru zh
A traditional dish from Alexandria, Silsilah is a crunchy vegetable stew with a fragrant taste.
⏱️ 15 min prep + 35 min cottura · 4 porzioni · facile
Ingredients
- 200g of zucchini, sliced
- 150g of onions, cubed
- 100g of dried tomatoes, cooked and mashed
- 50g of shallots, sliced
- 200ml of vegetable broth
- 100ml of olive oil
- 1 tablespoon of white wine vinegar
- 1 tablespoon of sugar
- Salt and pepper to taste
- 100g of soy beans
- 100g of chickpeas
- 100g of green peas
- Chopped parsley for garnish
Method
- In a large pan, heat the olive oil over medium heat and add the zucchini slices. Cook for 5-7 minutes until they become crispy.
- Add the onions, shallots, and slices of dried tomatoes. Cook for another 5 minutes.
- Add the vegetable broth, white wine vinegar, sugar, salt, and pepper. Stir well.
- Add the soy beans, chickpeas, and green peas. Cook for another 10-15 minutes or until the peas are tender.
- Stir sporadically to ensure the stew doesn't scorch.
- Serve hot, garnished with chopped parsley.
The story
Silsilah is a popular stew from Alexandria with ancient roots, likely dating back to the Umayyad caliphate.
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