Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse the two 20-ounce cans of young jackfruit thoroughly, then pat them dry and shred the jackfruit flesh into small pieces with your hands or a fork.

2. 2

   Heat 3 tablespoons of olive oil in a large wok or deep skillet over medium-high heat, then add one large thinly sliced yellow onion and sauté for 5 minutes until softened.

3. 3

   Add two medium thinly sliced mixed bell peppers and four minced garlic cloves to the skillet, continuing to stir-fry for 3-4 minutes until the peppers are slightly tender-crisp.

4. 4

   Stir in two teaspoons of baharat spice blend, one teaspoon of ground cumin, and 0.5 teaspoon of turmeric powder, cooking for 1 minute until fragrant.

5. 5

   Add the shredded jackfruit and two tablespoons of tomato paste to the pan, stirring well to combine all ingredients, and continue to cook for 5-7 minutes, allowing the jackfruit to brown slightly.

6. 6

   Pour in 0.5 cup of vegetable broth, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, bring the mixture to a simmer, then reduce heat to low and cook for another 5 minutes, allowing the flavors to meld.

7. 7

   Remove the skillet from the heat, stir in 0.25 cup of fresh chopped parsley, two tablespoons of fresh chopped mint, and one tablespoon of fresh lemon juice, mixing until just combined.

8. 8

   Serve the Middle Eastern stir-fried jackfruit hot, perhaps with warm pita bread or couscous on the side.