Fasulye

Suzanne Sasson Recipe By
 
  • Cooking and Prep: 2 h
  • Serves: 6
  • No 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.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Fasuliyeh

  1. Heat oil in a large enamel-coated cast iron pot over medium flame.

  2. Sauté chopped onions till translucent (about three to four minutes).

  3. Add crushed garlic and sauté for two minutes (do not brown).

  4. Add meat and cook till slightly brown.

  5. Add cinnamon, allspice, and salt. Stir to warm spices.

  6. Add drained beans.

  7. Fill the pot with water till one and a half inches above the beans.

  8. Lay a wooden spoon across pot (so beans won’t boil over) and cover pot with the lid resting on the spoon.

  9. 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.

  10. 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.

  11. Add to the pot and boil till thick, approximately 10 minutes.

EMAIL
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP