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Fasulia (Middle Eastern Lamb and Bean Stew)

Fasulia (Middle Eastern Lamb and Bean Stew)

Slow cooked lamb, green beans, and potato, in a savory tomato broth spiked with cumin and allspice.MORE+LESS-

1 1/4

pounds lamb shoulder

42

ounce canned diced tomatoes

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  • 1

    Cut the lamb into 1 inch pieces, dry, salt, pepper, and very lightly coat with flour. Cook in a pot on very high heat in a small amount of olive oil until browned. do this in 2 batches, making sure to brown everything really nicely. Remove the meat from the pan and set aside.

  • 2

    Add the onion to the pan, scraping the pan to release any brown bits. If there is any stubborn brown bits that are beginning to burn, splash a little water into the pan and they should come off easily. Cook the onions until they are beginning to brown. Add the garlic and cook 2 minutes. Add the spices and stir to coat everything.

  • 3

    Add the tomatoes and taste, adjusting salt and spices if needed. Return the lamb to the pot and simmer for about 2 hours.

  • 4

    Chop the potatoes into big chunks and add to the pot. Add stock if you need more liquid. Simmer 20 minutes.

  • 5

    Add the green beans (and again more stock if needed) and simmer 40 minutes or until potatoes and green beans are tender. Add cannellini beans and cook 5 more minutes. Remove from heat and serve with rice.

No nutrition information available for this recipe

More About This Recipe

  • I love Middle Eastern food, and am actually familiar with this cuisine from an old post-college friend who didn’t cook herself, but always urged me to recreate her mom’s recipes. I find the spice blends to be very interesting – reminiscent of curry, but milder in flavor and especially in heat. Because of the lack of heat though, the more interesting flavors like cinnamon come to the forefront and you can really see how well it complements the meat.Fasulia is a Middle Eastern bean and meat stew. It has a long cooking time, but most of it is inactive simmering so this recipe actually pretty easy to put together.First I made the spice blend. The recipe lists powdered spices, but if you use whole ones like me, just add a little extra.This stew absolutely hit the spot on a chilly, rainy, Spring Monday evening when my roommates were all upset the weekend was over!

Lebanese Vegetarian Stew

Author Notes: Stews are so warm and comforting, aren’t they? They’re also easy, one-pot cooking. Affordable, transportable and wholesome, I rely on them as a healthy source of protein and nourishment. It’s also a plus that they reheat well.

Are you sick of cold salads but still want to eat more vegetables? Do you love the warm, bright, healthy flavors of Middle Eastern cuisine? Stick with me. I’ll show you a recipe that will make you happy. I’ll reveal my Lebanese Grandmother’s secrets.
Like my Lebanese grandmother taught me, adding a little bit of cinnamon and some dried mint to Arabic dishes is the key to authentic flavor. Have you ever wondered what makes meals from Lebanese cuisine taste so good? Chances are there are pinches of subtle spices and dried herbs in each dish. The cinnamon is cozy and the mint is fresh. My grandmother put them in everything from stuffed grape leaves to stews like this one. Your kitchen will smell divine as it’s cooking. Trust me, the mint and cinnamon work in this stew. Every time I bring one of these vegetable dishes to my neighbor or to my coworkers they ask for the recipe.

Both oregano and mint retain their flavor once dried. They’re perfect in this stew.

Regular baking potatoes are added to give the stew some body and substance. The starch in the potatoes helps thicken the sauce, producing a rich and satisfying stew with no added fat.

I love Pomi Tomato products for their unmatched clean, garden-ripe taste. They come in a box instead of a can. If you can’t find them, good quality tomato puree is fine too.

The stew is started on the stove and finished in the oven for even cooking and a delicious, homey flavor.

Wine gives another layer of flavor to this dish. I often don’t want to open a bottle to use in a recipe so I keep a bottle of dry or extra dry vermouth in the fridge. I use vermouth in place of white wine in most of my savory dishes. You can also omit the wine or vermouth with good results.

Finish it with a drizzle of good olive oil, a dollop of Greek yogurt and/or some freshly chopped parsley. If you’re serving a crowd, some olives, feta and pita bread rounds out the meal. (less) —Vintage Kitchen

2 medium onions, diced
1 large bell peppers, chopped. You pick the colors. I like green peppers in this stew
3 garlic cloves, minced. I use a mirroplane zester or garlic press to mince it.
3 baking potatoes, peeled and chopped.
1 16 ounce cans of chickpeas, rinsed and drained
1 16 ounce can of white beans, rinsed and drained
1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree
13 ounces or a generous 1-1/2 cups of canned crushed tomatoes
1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
1 1/2 cups of vegetable broth
Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.
1/2 teaspoon of dried marjoram (optional)
1/2 teaspoon of dried mint
A couple of pinches of ground cinnamon
Olive oil for cooking and drizzling
Sea salt or kosher salt and fresh cracked pepper to taste
Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt

In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don’t want to use too much oil to steam-saute them. Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes. Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!


Green bean and beef stew (fasulia) really hit the spot on cold, winter days. The spices used really compliment the green beans and meat used. You can use stew beef or lamb in this recipe either one is good. Beef may be easier and less time consuming if you buy it already chopped in the supermarket.


  • Green Beans — Use fresh green beans whenever possible, but frozen green beans may also be used.
  • Meat — My favorite meat to use is lamb, but beef may be used. Meat with bones gives the stew a richer taste.
  • Cayenne — The cayenne pepper gives this stew a little extra kick. Feel free to leave it out if you're sensitive to heat.

Cut rinsed meat into portions and add to a 5-quart Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.

While the meat is cooking, trim the ends from green beans, cut in half, and slice down the middle. Set aside.

Pour contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot.

Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed.

Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.

Pour the broth mixture over the beans and stir gently. Covered and simmer for an additional 30 to 40 minutes.

Serve over white rice, bread, or eat as is.


Is this bean stew healthy?

This Lebanese-style stew is a healthy and balanced meal as it&aposs prepared with just legumes, vegetables, and a little olive oil.

Beans, including red kidney beans, are rich in fibres which help slow down the digestion and absorption of carbs, thus promoting a controlled release of energy.

Tomatoes and spinach are low-carb vegetables, packed with antioxidants and minerals.

As this recipe has no butter or meat, it&aposs very low in fats. Using extra virgin olive oil ensures you&aposll get a good serving of heart-healthy, unsaturated fats.

We paired this hearty stew with bulgur wheat, a whole-grain rich in fibres and vitamins. Bulgur wheat also contains essential amino acids which, coupled with those from kidney beans, ensure you&aposll have a source of complete plant-based proteins.

In just 350 calories, a generous bowl of this fasolia makes a tasty, nutritious, and balanced meal, sure to keep you satiated and satisfied for hours.


Lebanese Green Bean Meat Stew Recipe

This Lebanese stew is very healthy and has wonderful Mediterranean flavors. I believe it also is sometimes called Fasulia. It is a nice dish for the cooler weather months. Don't be surprised if it becomes one of your comfort foods!

  • healthy
  • tomato
  • beef
  • lamb
  • vegetables
  • stew
  • easy
  • fasulia
  • cinnamon
  • garlicky
  • savory
  • meaty
  • slow-cook
  • middle-eastern
  • healthy
  • tomato
  • beef
  • lamb
  • vegetables
  • stew
  • easy
  • fasulia
  • cinnamon
  • garlicky
  • savory
  • meaty
  • slow-cook
  • middle-eastern

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 lb beef or lamb stew meat, chopped to smaller bite-size pieces
  • 1 lb frozen green beans
  • 3 Tablespoons olive oil
  • 3-4 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 1 – 14 oz cans crushed tomatoes
  • 1 - 4 oz can tomato paste
  • 2 cubes beef bouillon or 1 teaspoon beef base paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/8 teaspoon allspice
  • 4 cups water (you can add more to your liking)

Ingredients

  • 1 lb beef or lambstew meat, chopped to smaller bite-size pieces shopping list
  • 1 lb frozen green beansshopping list
  • 3 Tablespoons olive oilshopping list
  • 3-4 clovesgarlic, finely chopped shopping list
  • 1 medium onion, finely chopped shopping list
  • 1 – 14 oz cans crushed tomatoesshopping list
  • 1 - 4 oz can tomato paste shopping list
  • 2 cubes beef bouillon or 1 teaspoon beef base paste shopping list
  • ½ teaspoon saltshopping list
  • ¼ teaspoon peppershopping list
  • 1/2 teaspoon cuminshopping list
  • 1 teaspoon coriandershopping list
  • 1/8 teaspoon allspiceshopping list
  • 4 cups water (you can add more to your liking) shopping list

How to make it

  • Saute meat in olive oil until lightly brown. Add onion and garlic to meat and continue to saute over medium heat until onion is translucent.
  • Add crushed tomatoes to meat mixture and stir until combined. Add spices, then add tomate paste and water. Add green beans and bring to a boil. You can add more green beans to make this heavier on the veggies.
  • Once it comes to a boil, reduce to a simmer on low heat for about 2 hours, or until meat is tender and tomatoes have broken down into sauce. Serve over rice. Makes 4-6 servings. Sahhtain (double your health)
  • Variation - you can add some cubed potatoes which you start simmering the meat and tomatoes together. You also can replace green beans with peas. This recipe can easily be converted to vegetarian dish.
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The Cook

The Rating

It is very similar to our Green bredie (stew) in South Africa. Thank you

Hi Jaelee, this sounds very good. Very close to the Lamb & Green been dish my grandmother use to make.. Thanks for posting . Jim


Related Video

Very tasty. Substituted chickpeas and didn't cook quite so long. Served over rice.

Added a little bit of cayenne pepper, it was delicious!

My family and I loved this recipe. I made my own Baharat. I first browned the lamb in my pressure cooker, then added the garlic and salt, when the lamb was fully browned I added the onions. When the onions were opaque, I added a bit of red wine and then used a bit of water. I boiled the lamb for 15 minutes and when I opened the cooker the lamb was melt-in-your mouth tender. I used canned northern beans, which I added at the end, stirred in and let warm up. We served it up with rice. It was so delicious! Will make again and again.

I wanted this recipe to work so badly, but even with all the spices this still came out really bland (and ugly!). I don't really think this can be considered a stew, as there was a ton of watery broth left in the pot. The picture is very deceiving because there's no green garnish in the recipe, and the extra water washes away any color from the spices. I also don't know why they just don't provide a recipe for Baharat, as it's very easy to make (and a cinnamon stick is hardly a substitute for 8 different spices). Luckily you can easily Google the recipe.

This is a wonderfully rich and aromatic stew. I took the suggestion of previous reviewers and browned the lamb shoulder first, then sauteed the onions and garlic, added the tomato paste and spices, and simmered everything in beef broth instead of water. I finished off the stew with a dash of red wine vinegar for an extra dimension of flavor and served it with a sprinkling of cilantro and a dollop of thick yogurt. Lovely.

We really enjoyed this recipe as a way to use up leftover roasted lamb. My baharat mixture was: 1 teaspoon Saigon cinnamon, 1/2 teaspoon cumin, 1/4 teaspoon cayenne. I used 1 teaspoon sugar and 1/2 teaspoon Kosher salt for additional flavor. I had this cooking on a Sunday afternoon during a football game and it made a nice change from chili. My family asked for me to make it again.

I made this following the recipe exactly, which I rarely do. It was fantastic! Trust the amounts of seasoning, cooking times, etc. You will get fantastic results. It's perfect comfort food for a cold, wintry New England weekend. I made a double batch of the baharat spice mix and use it in lentil soup - try it! This is a keeper!

We really enjoyed this stew. The leftovers were even better the next day. I used my slow cooker set on the 6 hour setting. The baharat mixture I created was: 1 teaspoon cumin 1/4 teaspoon Saigon cinnamon 1/4 teaspoon ground clove 1/4 teaspoon allspice. I reduced the salt to 1/2 teaspoon, but I used chicken broth instead of water. I used canned great northern beans, because that is what I had on hand. I added 1 tablespoon of sugar. I also browned the lamb with the diced garlic. This is excellent with crusty bread and a Greek salad. This will definitely go on the winter stew rotation.

I love this recipe. Over several tries I've tried some of the below advice, and I would decaffeinate recommend browning the meat, and adding a little stock or red wine to enrich the flavor. I also use canned beans to save on time, with no real loss. Bahart is essential, and as with any other Lebanese recipe you really can't use too much. My Lebanese husband loves it served over rice, but i like it just the way it is, extra thick. Have also tried adding some chopped potatoes to the soup, which added another layer of texture and some more variety. Plus, the Lebanese love their potatoes!

Lamb is hit-or-miss for me (I sometimes find it too gamey) but this recipe is fabulous. The Baharat spices bring out the complex flavor of the meat and the slow cook method makes it oh so tender! Even those who pull a face at the mere mention of lamb will appreciate this dish.

Lamb is hit-or-miss for me (I sometimes find it too gamey) but this recipe is fabulous. The Baharat spices bring out the complex flavor of the meat and the slow cook method makes it oh so tender! Even those who pull a face at the mere mention of lamb will appreciate this dish.

Made this with left over lamb. Loved the spicing. Had an awful time softening up the navy beans. Definitely a repeat recipe. Moosem, Ottawa

Made this stew tonight and think it might be one of the best recipes i have ever tried. The spice store was closed, so I made my own Baharat (1/4tsp of each cinnamon, nutmeg, paprika, cumin and coriander and a lil spice satchel of whole cardamom and cloves.) Some improvisations.. Browned the lamb first, then added garlic and onions, then the spices to toast them a bit, deglazed the pot with one cup of red wine and then added 8 cups of homemade veggie stock. Cooked it in the oven for an hour at 350. Added the beans (I used Great Northern dry beans, soaked overnight) and cooked for another hour and 15 . OMG! this is maybe the tastiest dish ever! I did it all from start to finish in my Le Creuset. Can't wait to taste the leftovers. Definitely recommend browning the meat and sauteing the garlic and onions before adding the broth/water/wine.

This was absolutely delicious! Great hearty stew for the cold winter.

I buy brisket when on sale, trim it, cube it and store in the freezer. That's what I used instead of lamb and it was excellent. I did increase the amount of spices and substituted left over beef stock and red wine for some of the water. I also used canned white beans. The baharat is easy to make in a coffee grinder and is really worth the trouble, especially if you can't get to an ethnic grocery store. Great comments from company. Will make again with lamb when I can afford it!

Yummy weeknight meal. I used great northern beans, as they were out of navy beans at my store. They were a little mushier than navys, and I will use navy beans next time. Must use baharat! I made it myself with spices I had in the pantry.

This is the Middle Eastern version of cassoulet. I make this in a slowcooker with all ingredients (minus onion/tomato mixture) for about 8 hours on low. Must use baharat. Awesome.

This dish is exceptional! I cut the meat off of a bone-in lamb shoulder, then added the bones to the pot during cooking to give the broth extra flavor. I also put the beans in the pot at the same time as the meat, which, admittedly, resulted in overcooked beans. But honestly, I like it that way. They really thickened up the stew and made it creamy. I also added the onion-tomato mix after only an hour. Finally, I made my own baharat mix (found the recipe online) of Spanish paprika, black pepper, cumin, cinnamon, nutmeg, cloves, cardamon, and coriander. I'll make this again and again!

very good dish, I browned meat and added wine, bharat, and bay leaves to the water. I also put some canned tomatoes+tomatoe paste as one reviewer suggested. I didnt wait hours before adding everything together. after 20min of cooking meat I added beans and tomatoes and cooked all together for another 2 hours. Delicious!. the rice was excellent too. will probably taste even better tomorow when all the flavors settle in )

I love this and will definately make it again. I cooked it a total of 3 1/2 hours and the lamb became amazingly tender. Next time I'll use extra tomato paste, though, and maybe canned tomatoes as well. Baharat is at any middle eastern store, btw.

Simple, but excellent recipe. Like another reviewer, I browned the lamb first, which I think deepens the flavor. I also cut the lamb cooking time down to 30 minutes and it was still tender. I replaced two cups of water with red wine. I found the baharat at a local Middle Eastern deli -- I'm glad I did, as it rounded out the flavor nicely. My beans could have used some more soaking, as they took extra-long to soften on the stove. Overall, it's a keeper.

I accidentally changed this recipe -- didn't realize until it was too late that I had no tomato paste in the house. I think it would have added an important flavor dimension, but the stew was still very good. For the baharat, I used a cinnamon stick, whole cloves, coriander, cumin, and black pepper.

I used Baharat vs the cinnamon stick. My husband googled Baharat and found a few variations. I also browned my meat and added 4 cups of beef broth and 5 cups of water. After 30 minutes I added the beans and at the end added the onion mixture. I believe I would add the onion mixture the same time I add the beans. It was very good and am looking forward to the leftovers.

I made this for a couple of friends last weekend and everyone was happy. I took the advice of another reviewer and added a fair amount of red wine instead of just the water. The scented rice was an amazing compliment to it and everyone wanted more. I'll definitely make it again.

Tried this recipe keeping in mind the comments of the first reviewer regarding the quantity of liquid. In the end, the liquid wasn't a problem, but the cooking time was. A cooking time of 2 to 2.5 hours for leg of lamb cubes seems much too long. Cubes that size are usually cooked (and very tender) after 45 minutes to 1 hour and 10 minutes of simmering. Overall, my husband liked the flavour, so I'll probably make it again and modify the recipe by cutting cooking time by half and using canned beans. The fact that the beans are not cooked for the required hour along with the lamb should not change the consistency of the sauce (tomato paste is usually good for thickening up the sauce). I would also use the technique used for many North African recipes where you start by frying the meat in some olive oil, then add the onions and garlic, fry until soft and then add the spices, fry for a couple of minutes, add the tomato paste followed by water to cover the meat, simmer for 45 minutes, add the beans and simmer for another 15 minutes.


Lebanese Green Beans with Tomatoes

Comfort food means different things to different people. For me and my family, the most comforting dishes are the Lebanese recipes of my childhood, passed down over the generations.

While Lebanese stewed green beans are typically made with beef and served over rice pilaf, we also enjoy eating them as a vegetarian side dish topped with a dollop of plain yogurt or cucumber laban.

The star of the dish is the rich tomato sauce seasoned with warm Lebanese spices including cinnamon and allspice. For a Greek twist, you could also try adding fresh dill.


Recipe Summary

  • 1 (17.5 ounce) package lamb neck
  • 1 tablespoon butter
  • ½ cup chopped onion
  • 4 cloves garlic, chopped
  • 3 cups water
  • 1 ½ cups tomato sauce
  • 1 teaspoon salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 1 pound green beans
  • 2 potatoes (or to taste), thinly sliced (Optional)

Melt butter in a large skillet over medium heat cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic cook and stir until browned, 7 to 10 minutes.

Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.

Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.


Fassoulia – Green Beans with Meat

Ingredients

  • 1 lb ground meat (lamb, beef or turkey)
  • 2 tbsp olive oil
  • 2 medium onion (chopped)
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp allspice
  • 1 tsp crushed dried basil
  • 1 tsp crushed dried oregano
  • 1 clove garlic (minced)
  • 2 lb Fresh or frozen green beans or Italian pole beans (If using fresh green beans, trim the ends, and cut into 1 inch pieces)
  • 15 oz can diced tomatoes (unsalted)
  • 3 oz tomato paste (diluted in 1 cup water or stock)

Instructions

Video

Notes

Tried this recipe? Let us know how it was!

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22 Comments

It tasted great! A dab of cold fresh yogurt on top is a nice touch.

I am so excited to find your blog! We have an Armenian echange student living with us this year and I want so badly to fix some comfort food for her from Armenia. I can't find the spices that I need. Can you help! We are in Mississippi and there is nothings Armenian here.

Armenian cooking is really very simple. If you're having trouble finding a certain seasoning such as allspice, simply omit it. If you'd like to recreate the essence of allspice, try combining equal parts of ground cinnamon, cloves, and nutmeg, with a dash of black pepper.
However, salt and pepper always work.
Try the Fassoulia recipe without the allspice it will be just as comforting and delicious. I'm sure your exchange student will appreciate any effort on your part to make her feel "at home".
If you have any other questions, please email me: [email protected] PS: I'm glad you found the blog, too! If you don't mind sharing, I'd love to hear more about your exchange student and you. Thanks!

A variation my mom used to make (and I make now) is to use cubed meat instead of ground. Then: omit the onion, basil, and oregano. Increase the quantity of garlic to 2-3 cloves (to taste) and add a little bit of dry mint (maybe 1/2 tsp).

The directions are pretty much the same except that everything is done in one pot: Brown the meat in oil (or clarified butter) with the spices, add the minced garlic, then the tomatoes, tomato paste, and water (or broth). Simmer for an hour until the meat is tender and the beans are well done (they will be very tender and have lost some of their bright green color).

Alternatively, you could cook the meat ahead of time, with salt, black pepper, allspice, an onion, 1-2 cloves. You then use the cooked meat and strained broth. This decreases the cooking time for the stew, allowing you to leave the beans crunchy if that is what you like.

Oops! Forgot to mention that you should add 1 tbsp. lemon juice with the broth or water.

Also, you can use the same basic recipe with other vegetables: green peas, fresh or canned chick peas, white beans, etc. etc.

One variation that you use with zucchini (or Mexican squash, or really any squash) is to increase the lemon juice to 2 tbsp and the mint to about 2 level tbsp (yes, that's a lot of mint). You may also want to add 1-2 extra cloves garlic. The result should be sour, minty, and garlicky. This is called "mutanyah".

I was looking for a way to use specific foods I had from my vegetable garden and leftover meat which consisted of 1.25 lb mix of ground turkey and lean beef. I thought you might find my interpretation of your recipe in light of what I had available. It was truly heavenly:

Tomatoes, minced, fill loosely, 1 qt slow cooker
1 1/2 tsp. salt
½ tsp. black pepper
½ tsp. allspice
1 tbsp fresh dried basil, chiffonade
1 tbsp fresh oregano leaves, whole
1 med/lg clove garlic, minced

1.25 # ground beef and turkey
2 medium onions, chopped

1.5 # Fresh wax beans, tops trimmed, cut in half
3 oz. tomato paste
1.25 c water or stock

Put first 7 ingredients in crock pot. Cook 4 hours on high or 8 hours on low.

Cook crumbled meat in non-stick skillet, breaking up and stirring continuously until cooked through.

Reserve and drain fat well.

Return fat to pan adding onions. Stir to coat onions with fat. On medium temp, cook onions until med brown, adding water as needed in 2 tbsp increments to keep from burning.

Add tomato paste, mixing in onions, and cook until paste is shiny.

Add water/stock and mix thoroughly.

Add meat and beans and mix well.

Bring to a gentle boil, reduce to slow simmer and cook approximately 1 hour until beans at desired doneness.

I'm brand new to Armenian cooking, but I'm fascinated by the use of allspice in so many recipes. Can't wait to try this recipe!

now how could you "teach" us an armenian song that teaches us the days of the week and not include the entire song. what happened to yerek shoptee, chorek shoptee….i don't know what to cook on what day, without the rest of the song. please provide, for those of us who love the old traditions.

i love this site and have just spent hours reading and copying recipes. thank you for all your hard work, and especially for the bishi and armenian pancake recipes that my great aunt use to prepare when i was little. can't wait to try them and see if they are like hers.

Koharig, I'm so sorry that the song is incomplete. Now that my mother has passed away, I don't know that I'll ever remember the rest of the song. If only I had recorded my mother singing it.

robyn, i know exactly what you mean. i tried to record my dad, but waited much too long….alzheimers had taken his memory. so my memory of the songs and stories are also incomplete. i guess we will have to compose our own songs…..

thank you for the recipe my mom has passed but this was her favorite recipe I think she used short ribs. ihave a question? my grandmother used to make abour and it was served cold she used sauted onions celery and cooked with barley and madzoon ( yogurt) when I make it the yogurt and water separate can you offer some help? thanks

I'm sorry for the delay in responding. To answer your question, try whisking in a whole egg to the yogurt, then adding it slowly as you cook the abour – stirring often. If you apply too high a heat, the egg will curdle. I hope this suggestion will work for you!

The song you ask about was sung in Armenian orphanages following the Genocide. I believe it goes like this:

Yergoushapti pilaf goodenk (always repeat the first line)
pi-pi-pi, lav-lav-lav, pi-pi-pi, lav-lav-lav
Yergoushapti pilaf goudenk

Employ the same routine to the following lines:

Yerekshapti banir-hats goudenk
ba-ba-banir hats hats hats, ba-ba-banir hats hats
Yerekshapti banir-hats goudenk

Chorekshapti fasoulia goudenk
fa-fa-fasoul-ya ya ya, fa-fa-fasoul-ya ya ya

Hinkshapti madzoon hats goudenk
ma-ma-madzoon hats hats hats, ma-ma-madzoon hats
Hinkshapti madzoon hats goudenk

Shapator khapama goudenk
kha-kha-khapa ma-ma-ma, kha-kha-khapa ma-ma-ma
Shapator khapama goudenk

Giragi geragour goudenk
ger-ger-gera gour gour gour, ger-ger-gera gour gour gour
Giragi geragour goudenk

There are probably many variations.

Thank you so much for the completed lyrics!

I'm going to make this tomorrow, thank you for the recipe! Green beans are in their full glory at the farmers market!

Great! Let me know how it turns out.

I'm cooking beans as we speak or write “`

Yergoushapti=(Monday) pilaf =(rice pilaf) goodenk=[we have ) (always repeat the first line)
pi-pi-pi, lav-lav-lav, pi-pi-pi, lav-lav-lav
Yergoushapti pilaf goudenk
The song told the children what they would have to eat each day“`
The line above was sang: "Monday we have rice pilaf"
Tuesday we have cheese and bread
Wednesday we have beans
Thursday we have madzoon(yogurt)
Friday we have eggplant
Saturday we have shapurma (wonderful meat dish)
Sunday we have a meal(to be described later)I guess

Grandfather turned part of his silk factory (in Dicranakertz)into an orphanage into an orphanage after the Hamidian of 1894 and took in over 350 children

edit above Hamidian Masscracres of 1894

Dicranakertz in now called Diykarbakir


Just wanted to write that this has been my go-to recipe for fassoulia for 10 years. Thanks for sharing!!

That’s great, Meredith! We appreciate hearing this.


Delicious,! I’ve made this now 3 times for my 91 year old Dad. He loves it!


Watch the video: ΣΠΟΡΑ ΦΑΣΟΛΙΟΥ - SEMINA FAGIOLI (December 2021).