Dish

Jalamah

Syrian lamb stew

Jalamah is made by cooking ground beef with eggplant, tomatoes, and spices such as cumin and coriander. The dish is then served with rice or bread.

Asian cuisine› Arab cuisine› Levantine cuisine› Syrian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Jalamah is a traditional Syrian dish that is popular in the northern region of Aleppo. It is usually served during special occasions such as weddings and holidays.

Dietary considerations

Jalamah is a high-protein dish that is low in carbohydrates. It is a good source of iron and vitamin B12. However, it is not suitable for people who are allergic to beef or eggplant.

Variations

There are many variations of Jalamah. Some recipes call for the addition of vegetables such as bell peppers or onions. Others use different types of meat such as lamb or chicken.

Presentation and garnishing

Jalamah is usually served in a large bowl with the beef and eggplant mixture on top of the rice or bread. It is garnished with fresh herbs such as parsley or mint.