Fasoulia Khadra

Fasoulia Khadra Recipe: A Flavorful Arabian Dish

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Fasoulia Khadra is a delicious Middle Eastern stew made with lamb cubes and green beans, cooked in a flavorful tomato-based sauce. This hearty dish is perfect for a comforting meal on a cold day.

History

Fasoulia Khadra has its origins in Middle Eastern cuisine, where it is a popular dish enjoyed by many. The combination of tender lamb and fresh green beans cooked in a rich tomato sauce has been a favorite for generations.

Ingredients

300 g (10 oz) lamb chops and boneless lamb cubes
500 g (1 lb 2 oz) fresh or frozen green beans
1 garlic clove, finely chopped
1 large onion, finely chopped
2 tsp salt
3 tbsp tomato purée
400 g (14 oz) tin chopped tomatoes
1 tbsp oil, for frying
2 tbsp lemon juice
2 tsp garam masala
1.2 liters (2 pt) boiling water

How to prepare

Trim and wash the meat. Place it in a medium saucepan and cover it with boiling water. The meat must be completely covered.
Boil the meat for 5 minutes with the lid uncovered.
Drain the meat and discard the water.
In a medium-sized saucepan, fry the onions and garlic on medium heat until slightly browned.
Add the meat and fry together for 1 – 2 minutes. Then, add boiling water, cover the pan, and boil for 30 minutes.
Add the chopped tomatoes, tomato puree, garam masala, salt, and lemon juice.
Next, add the green beans. Cover the pan and boil for 15 minutes on medium heat. Then, give it a quick stir, cover, and simmer for 15 minutes.

Variations

For a vegetarian version, you can substitute the lamb cubes with chickpeas or tofu.
Add some diced potatoes or carrots for extra flavor and texture.

Cooking Tips & Tricks

Make sure to trim and wash the meat before cooking to remove any excess fat or impurities.

- Browning the onions and garlic before adding the meat will enhance the flavor of the dish.

- Adding garam masala and lemon juice gives the stew a unique and aromatic taste.

Serving Suggestions

Serve Fasoulia Khadra hot with a side of rice or bread for a complete meal.

Cooking Techniques

Boiling the meat before frying helps to remove any excess fat and impurities.

- Simmering the stew on low heat allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

You can use beef or chicken instead of lamb for a different flavor profile.

- Fresh green beans can be substituted with frozen green beans if fresh ones are not available.

Make Ahead Tips

Fasoulia Khadra can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the stew with fresh parsley or mint leaves for a pop of color and freshness.

Pairing Recommendations

Serve Fasoulia Khadra with a side of tabbouleh salad and hummus for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

18g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Fasoulia Khadra is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Fasoulia Khadra is a flavorful and nutritious stew that is perfect for a comforting meal. With tender lamb cubes, fresh green beans, and a rich tomato sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her bustling kitchen. Maria, a talented cook and a woman with a heart of gold, was busy preparing a delicious meal for her family. As I watched her move gracefully around the kitchen, I couldn't help but be in awe of her culinary skills.

"Maria, what are you making today?" I asked, as the aroma of garlic and onions filled the air.

"Fasoulia Khadra," she replied with a smile. "It's a traditional Lebanese dish made with green beans, tomatoes, and spices. Would you like to learn how to make it?"

I eagerly nodded, excited to add another recipe to my repertoire. Maria handed me a pen and a piece of paper and began to dictate the ingredients and instructions for Fasoulia Khadra. As I furiously scribbled down her words, I couldn't help but marvel at the simplicity and elegance of the recipe.

After a few hours of chopping, sautéing, and simmering, the Fasoulia Khadra was ready. Maria served it with fluffy rice and warm pita bread, and we sat down to enjoy the fruits of our labor. The dish was bursting with flavor – the tangy tomatoes, the tender green beans, the fragrant spices – it was a symphony of taste and texture.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. I thanked Maria profusely for sharing her culinary wisdom with me and vowed to make Fasoulia Khadra for my family and friends.

In the days that followed, I made Fasoulia Khadra countless times, tweaking the recipe here and there to suit my taste. I added a pinch of cinnamon for warmth, a dash of lemon juice for brightness, and a handful of fresh herbs for freshness. Each time I made the dish, it brought back memories of that fateful day in Maria's kitchen – the laughter, the camaraderie, the shared love of food.

Over the years, I shared the recipe for Fasoulia Khadra with anyone who would listen. I taught my daughters how to make it, passed it on to my grandchildren, and even shared it with strangers who marveled at its deliciousness. The recipe became a symbol of my love for cooking, for tradition, and for the joy of sharing a meal with loved ones.

Today, as I stand in my own bustling kitchen, stirring a pot of Fasoulia Khadra on the stove, I can't help but feel grateful for the journey that led me to this recipe. It's not just a dish – it's a connection to my past, a bridge to my heritage, a reminder of the power of food to bring people together.

And as I sit down to enjoy a steaming bowl of Fasoulia Khadra with my family, I know that this recipe will continue to hold a special place in my heart for years to come. It's more than just a dish – it's a legacy, a tradition, a memory of a dear friend and the gift of her culinary wisdom. And for that, I am eternally grateful.