Ghallaba Recipe

Prepare eggplant (optional step)

If using eggplant, sprinkle cubes lightly with salt and place in a colander for 20 minutes to draw out bitterness. Rinse and pat dry with paper towels before cooking.

Heat a large, heavy skillet or Dutch oven over medium-high heat. Add 2 tbs olive oil. When oil shimmers, add the sliced onion and sauté until soft and translucent, 5–7 minutes.

Add the minced garlic and sauté 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the red and green bell pepper strips and sauté 4–5 minutes until they begin to soften.

Add the zucchini slices and eggplant cubes. Cook, stirring occasionally, until vegetables are golden at the edges and mostly tender, about 6–8 minutes. If pan becomes crowded, cook in two batches or increase heat slightly to evaporate excess liquid.

Stir in the chopped tomatoes and tomato paste, breaking down the tomatoes with the back of a spoon. Bring to a gentle simmer.

Add the chopped parsley and cilantro (if using) and fold into the vegetable mixture. Reduce heat to maintain a gentle simmer while you prepare the protein.

In a small bowl, whisk together the lemon juice, cumin, coriander, smoked paprika, dried oregano, red pepper flakes (if using), salt, and black pepper to form a spice mixture.

Pour the spice mixture into the vegetable pan and stir thoroughly so the spices coat the vegetables. Taste and adjust salt or acidity (add up to 1 tsp more lemon juice if you prefer brighter flavor).

If using lamb or chicken

In a separate skillet, heat the remaining 2 tbs olive oil over medium-high heat. Season the cubed lamb or chicken with 1/4 tsp salt and a pinch of black pepper. Sear the pieces until browned on all sides, about 3–4 minutes per side (lamb) or 3–5 minutes total (chicken). Transfer browned meat to the vegetable pan.

If using fish

Season fish pieces lightly with salt and pepper. In the same skillet, heat 1 tbs oil over medium heat and sear fish quickly 1–2 minutes per side just to set a crust (it will finish cooking in the vegetable mixture). Transfer fish gently to the vegetable pan.

Add 1 cup water or low-sodium broth to the vegetable-and-protein pan. Stir to combine, scraping any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and cook until protein is cooked through: 20–30 minutes for lamb (until tender), 12–15 minutes for chicken, or 6–8 minutes for fish. Uncover and simmer an additional 2–3 minutes if sauce needs to thicken.

Taste the ghallaba and adjust seasoning with additional salt, black pepper, or lemon juice as needed. If the sauce is too thin, simmer uncovered over medium heat for 3–5 minutes to reduce.

Drizzle the finishing 1 tsp olive oil over the ghallaba and gently fold. Garnish with additional chopped parsley.

Serve hot with warm couscous, rice, or crusty bread and lemon wedges on the side. Portion into 4 servings.