The Lebanese Yakhni — I grew up eating these types of Lebanese stews. And I’m pretty sure I rolled my eyes a fair few times at the thought of my Mum cooking another ‘yakhni‘ (So rude of me!). I obviously had no idea at the time how versatile and simple this meal is to make. And it is really tasty too.
There are so many different versions, mostly tomato-based. You can make it with chicken, meat or just fill it with veggies & legumes for something vegetarian.
The Yakhni is such a hearty, one-pot wonder meal that’s perfect for the cooler weather.
I have noted down a recipe here for you that I use often, but feel free to substitute veggies for whatever you have on hand (sweet potato, carrots, eggplant or zucchini would work well too). You can use beef instead of chicken or leave it out altogether and use chickpeas & vegetable stock for a vegetarian version.
This recipe is plenty for 5-6 people. I usually make this amount because the extras are great as leftovers and also perfect to freeze for another day.
2 tablespoons olive oil
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baharat (Lebanese all-spice)
3 cloves garlic (finely chopped)
1 large onion (finely diced)
1 kg chicken breast (cubed, approximately 2cm cubes)
2 x 400g cans diced tomatoes
4 cups chicken stock
2 large potatoes (cubed, approximately 2cm cubes)
500g butternut pumpkin (cubed,approximately 2cm cubes)
- Sauté onion with garlic and olive oil.
- Add chicken and toss through until just browned.
- Add tomato paste and cook off for 2 minutes. Then add canned tomatoes, salt, pepper, baharat, vegetables & stock. Bring this to the boil, then turn heat to lowest and simmer until vegetables are cooked through and soft (about 20 minutes). Don’t overcook vegetables!
Eat warm with Lebanese vermicelli rice.