Sajiyeh Bedouin Skillet (Wadi Rum Cast-Iron Seared Meat, Bell Peppers, Tomatoes & Garlic) – Authentic Jordan Recipe
Cooked over high heat in a domed Bedouin pan with sweet peppers, tomatoes, and warm desert spices.
- Country of Origin
- 🇯🇴 Jordan (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced beef or chicken strips, Sweet bell peppers and ripe tomatoes, Warm shrak flatbread, Coriander, Cumin
Ingredients for Sajiyeh Bedouin Skillet (Wadi Rum Cast-Iron Seared Meat, Bell Peppers, Tomatoes & Garlic) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced beef or chicken strips, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers and ripe tomatoes, washed and trimmed
- 1 cup warm shrak flatbread
- 1 medium onion and 3 cloves garlic, finely minced with coriander
- 1.5 tbsp traditional Jordan seasoning (cumin, allspice, garlic, green chili, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and coriander for 2–3 minutes until softened and fragrant.
- Add thinly sliced beef or chicken strips and sweet bell peppers and ripe tomatoes along with cumin, allspice, garlic, green chili, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm shrak flatbread and serve straight from the skillet.