My family calls this dish “sous” (sauce), and for the longest time, I was unable to find any record of it on the internet. I recently realized that this name may be a regional term for a stew called “ailazan.” Whatever the name, it’s a delightful, hearty summertime meal that can easily be made vegan.

Note: the following measurements are approximate and should really just be eyeballed.





  1. Season meat and place in pot. Cover with water. Bring to a boil and let it simmer for 1.5-2 hours, until meat is tender.
  2. In the meantime, add oil to a wide saucepan and sauté onion until soft and translucent. Add garlic and let cook until fragrant. Add tomatoes, peppers, and eggplant and season. Cook down, covering the saucepan if necessary.
  3. Scrape mixture into the meat pot and add potatoes. Cook until potatoes are tender, about 20 minutes.
  4. Add several handfuls of the herbs at the very end. Add more herbs than you normally would.


Recipe Info

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