Arab-style Hot Pot

Ingredients

While the Chinese hot pot typically features a variety of thinly sliced meats, seafood, and vegetables cooked in a simmering broth, the Arab-style Hot Pot incorporates Middle Eastern spices and flavors. The broth is infused with aromatic spices like cumin, coriander, and cinnamon, giving it a unique and tantalizing taste. Additionally, the Arab-style Hot Pot includes ingredients commonly found in Arab cuisine, such as lamb, chickpeas, and eggplant. We alse have the original recipe for Hot Pot, so you can check it out.

• 500g (1.1 lb) lamb, thinly sliced 500g (1.1 lb) lamb, thinly sliced
• 400g (14 oz) chickpeas, cooked 400g (14 oz) chickpeas, cooked
• 2 medium eggplants, sliced 2 medium eggplants, sliced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for spice lovers) 1/4 teaspoon cayenne pepper (optional for spice lovers)
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 32g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the lamb slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, and cayenne pepper (if using). Cook for an additional minute to toast the spices.
4. 4.
   Add the chickpeas and sliced eggplants to the pot. Stir well to coat them with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Arab-style Hot Pot in individual bowls, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a leaner option, trim any excess fat from the lamb slices before cooking.
• Eggplants — To reduce bitterness, sprinkle salt over the sliced eggplants and let them sit for 15 minutes. Rinse and pat dry before adding to the hot pot.

Tips & Tricks

• To enhance the flavors, consider marinating the lamb slices with the spices for 1-2 hours before cooking.
• Customize the spice level by adjusting the amount of cayenne pepper or omitting it entirely.
• Serve the Arab-style Hot Pot with warm Arabic bread or rice for a complete meal.
• Experiment with different vegetables such as zucchini or bell peppers to add variety.
• Don't forget to provide a selection of Middle Eastern sauces and dips for dipping the cooked ingredients.

Serving advice

Serve the Arab-style Hot Pot as a centerpiece on the dining table, allowing everyone to gather around and enjoy the communal experience. Encourage guests to dip their cooked ingredients into their favorite Middle Eastern sauces for an explosion of flavors.

Presentation advice

Present the Arab-style Hot Pot in a large, decorative pot or a traditional Arabic clay pot. Garnish with a sprinkle of fresh parsley for a pop of color. Place individual bowls and spoons around the pot, inviting guests to serve themselves.