Recipe by Suzanne Sasson

Fasulye

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 2 tablespoons oil

  • 1 large onion, finely chopped

  • 3 large cloves garlic, crushed, or 3 cubes Dorot Frozen Garlic

  • 1/4 pound cubed veal or cubed flanken (I use I & D Glatt’s shish kabob cubed beef) and/or marrow bones

  • 3 generous shakes Gefen Cinnamon

  • 3 generous shakes allspice

Directions

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.

Fasulye

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Penina
Penina
1 year ago

What kind of rice did you use?

Joel Kessler
Joel Kessler
2 years ago

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?

Suzanne Sasson
Suzanne Sasson
Reply to  Joel Kessler
1 year ago

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.