Very popular in Palestine and Jordan, this dish is normally served for breakfast or supper. A vegetarian version of it, prepared exactly the same way but without the meat, is often served as a side to be scooped up with bread. It is best to use very fleshy tomatoes that have been peeled to give the sauce a thick and more uniform texture. To make things easier, however, you can substitute with canned whole peeled tomatoes. The aroma of this dish while it cooks is irresistible, but do let it cook low and slow; the result will be absolutely worth it.