Arabic-inspired Jota Stew

Ingredients

In this Arabic-inspired version of Istarska jota, we incorporate Middle Eastern spices such as cumin and saffron to add depth and complexity to the dish. We also introduce chickpeas and lentils, which are commonly used in Arab cuisine, to enhance the texture and flavor profile. These adaptations infuse the traditional Croatian stew with the vibrant and aromatic elements of Arab cooking. We alse have the original recipe for Istarska jota, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup sauerkraut 1 cup sauerkraut
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 1/2 cup dried lentils 1/2 cup dried lentils
• 4 cups beef broth 4 cups beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 32g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the smoked paprika, ground cumin, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned beef to the pot and add the diced potatoes, sauerkraut, cooked chickpeas, and dried lentils. Mix everything together.
5. 5.
   Pour in the beef broth and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Arabic-inspired Jota Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve the stew with warm Arabic bread for a complete meal.
• If you prefer a thicker stew, mash some of the cooked potatoes to create a creamier texture.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Experiment with different cuts of beef, such as chuck or brisket, for variations in texture and flavor.

Serving advice

Serve the Arabic-inspired Jota Stew in deep bowls, allowing the flavors to meld together. Garnish each serving with fresh parsley for a pop of color and freshness. Accompany the stew with warm Arabic bread or crusty baguette to soak up the delicious broth.

Presentation advice

Present the Arabic-inspired Jota Stew in a rustic clay pot or a deep serving dish. The vibrant colors of the saffron-infused broth, combined with the chunks of beef, potatoes, and sauerkraut, create an inviting and visually appealing dish. Sprinkle some fresh parsley on top for an added touch of green.