6 Servings
2 Hours
Allergens
This is the family recipe of Suzanne Sasson of Kitchen Caboodles, for the traditional Syrian meat and bean stew she serves every Shabbat! Watch Sunny-Side Up where she teaches Naomi how it’s done.
Heat oil in a large enamel-coated cast iron pot over medium flame.
Sauté chopped onions till translucent (about three to four minutes).
Add crushed garlic and sauté for two minutes (do not brown).
Add meat and cook till slightly brown.
Add cinnamon, allspice, and salt. Stir to warm spices.
Add drained beans.
Fill the pot with water till one and a half inches above the beans.
Lay a wooden spoon across pot (so beans won’t boil over) and cover pot with the lid resting on the spoon.
Bring to boil then lower flame to low and cook till soft, approximately one to one and a half hours. If foams accumulates, simply skim off with slotted spoon or skimmer.
Soften one can tomato paste in some hot water. Add tomato paste to a measuring cup and fill with hot water till the one and a half cup line. Mix well.
Add to the pot and boil till thick, approximately 10 minutes.
What kind of rice did you use?
Your recipe only calls for 1/4 pound of meat. It is very obvious, however, in the video that you are using a lot more than 1/4 of a pound. How much actually should be used?
The amount of meat is really according to what you desire. We cooked with what was provided for us. More or les meat will not be a major difference.