Orache Leaf and Tomato Stew

👨‍🍳 Method

For the Fried onion

1. 1
   Cut the saltbush leaves coarse, rinse and pat dry.

   KnifeCutting board
2. 2
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Add the paprika and cumin and stir.
2. 6
   Chop the tomatoes, add and cook 10 minutes.

   KnifeCutting boardStove
3. 7
   Add the saltbush leaves, cover and cook 15–20 minutes, stirring now and then, until the leaves are completely tender.

   StoveLid

   💡A tight lid and low heat: the vegetable cooks in the steam of the little liquid and softens evenly, without burning or falling apart.
4. 8
   Season the saltbush leaves with salt and black pepper and the lemon juice, and serve.