This is a classic Syrian dish. We often eat it on Shabbat, but really it’s the perfect weeknight dinner. It’s a make ahead meal, so you can make it on a weekend, pop it in the fridge, and heat it up, make rice and a salad or simple roasted veggie, and dinner is ready!
Growing up, we actually made a version of this with potatoes and without meat. I remember eating it at my grandma’s house all the time. It was much thinner, but had that same taste from the cinnamon and tomato paste.
One thing I think we are missing out on is tomato paste in tubes. I seem to always open up a new can and never finish it.
Fassoulieh, adapted from Deal Delights.
See our other fassoulieh recipe, which is quite a bit different than this one.
- 1 pound flanken
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 2 quarts chicken or beef stock
- 1 pound (a bag) dried great northern beans
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 2 tablespoons tomato paste
1. In a large dutch oven, heat the oil over high heat.
2. Sprinkle the meat with salt and pepper and brown on both sides. Remove from heat.
3. Reduce heat to medium and add the onions and garlic to the pot, cooking until softened, about 10 minutes.
4. Return the meat to the pot, along with the beans, broth, tomato paste, spices, salt, and pepper.
5. Turn the heat up to high until boiling.
6. Turn to a simmer and cook for 2 hours, stirring occasionally and adding liquid (either broth or water), if looking dry. Alternatively, put it in a 300 degree oven.
7. Serve with brown rice.
My secret to amazing stews? This pot: Not kidding. I love it and I love how easy it is to cook in. I have one for meat and one for dairy, and use them each all winter for almost all my cooking.
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