Mawmenye is an rustic, ancient stew that goes back to Medieval times. Traditionally, it is made with beef or lamb as well as lentils. Figs are always an element, and they are paired with raisins or currents. In this version, we have increased the vegetable content and used textured vegetable protein (TVP), also known as textured soy protein (TSP).
- 2 Tbsp margarine or butter
- 1 small red onion, chopped
- 1 small yellow onion, chopped
- 2 stalks celery, finely chopped
- 3 cloves of garlic, minced
- 1/2 tsp dried mint
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 bay leaf
- 1/4 tsp salt
- 1/8 tsp black pepper
- 8 c water
- 3 tsp beef style vegetarian broth and seasoning mix
- 2 tsp chicken style vegetarian broth and seasoning mix
- 2/3 c bulgur wheat
- 1/2 c TVP chunks (soya chunks)
- 2/3 c dried California figs, chopped
- 1/2 c raisins
- 1/2 c red lentils
- 1 c purple turnips (about one medium), peeled and finely diced
- 2 carrots, peeled and sliced at 1/3 inch
- 4 c kale, de-stemmed and chopped (half a large bunch)
- In a large heavy pot or Dutch oven, melt margarine over medium-high heat.
- Add the onion, celery and carrots; saute 3 minutes.
- Add the garlic, mint, cinnamon, nutmeg, bay leaf, salt and pepper. Saute another 30 seconds.
- Pour in the water, vegetarian beef and chicken broth mix, bulgur, TVP, figs, and raisins.
- Bring to a boil, lower heat, cover and simmer for 20 minutes.
- Add the lentils, turnips, kale and figs and stir down until everything is barely covered.
- Bring back to a simmer and cover. Simmer for 15 minutes (or until the carrots, turnips and lentils are barely tender).
- Serve hot with a rustic bread or roll.