Libyan
Fasolia bil-Lahm
A Libyan white bean and lamb stew simmered in a deep red tomato sauce with bzaar, garlic, and chili. It is traditionally served hot with warm bread or plain rice to soak up the rich sauce.
Watch it madeCook net كوك نيت · 8:03
Ingredients
- Dried white beans1/2 cup, soaked overnight and drained
- Lamb shoulder or beef stew meat, cut into chunks250g
- Olive oil2 tbsp
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed3
- Tomato paste2 tbsp
- Ripe tomato, grated or finely chopped1 medium
- Libyan bzaar or hararat spice blend1 tsp
- Ground turmeric1/4 tsp
- Ground cumin1/2 tsp
- Cayenne pepper or Libyan chili powder1/4 tsp, or to taste
- Bay leaf1
- Water3 cups, plus more as needed
- Salt3/4 tsp, or to taste
- Fresh cilantro or parsley, chopped2 tbsp
- Lemon wedgesfor serving
Method
- Drain the soaked beans and rinse them well.
- Heat the olive oil in a heavy pot over medium heat, then add the lamb and brown it on all sides.
- Add the chopped onion and cook until softened and lightly golden, about 6 minutes.
- Stir in the crushed garlic, tomato paste, grated tomato, bzaar, turmeric, cumin, cayenne, and bay leaf, then fry the mixture for 3 to 4 minutes until the oil turns red and the tomato paste darkens slightly.
- Add the drained beans and 3 cups of water, scraping the bottom of the pot to loosen the sauce.
- Bring to a boil, skim any foam, then reduce the heat to low, cover partially, and simmer for about 1 hour 15 minutes.
- Add the salt, then continue simmering for 20 to 30 minutes, until the beans are tender, the meat is soft, and the sauce is thick and glossy.
- Add a splash of hot water if the stew becomes too thick before the beans are fully cooked.
- Taste and adjust the salt and chili, then remove the bay leaf.
- Finish with chopped cilantro or parsley and serve hot with lemon wedges, bread, or plain rice.
Common questions
Can I substitute beef for lamb in Fasolia bil-Lahm?
Yes. Beef stew meat works well, though lamb gives a richer, more traditional flavor. Use chuck or other well-marbled stew beef and simmer a little longer if needed until the meat is fully tender.
How long do the beans and meat need to cook, and can I speed it up?
Plan on about 1 hour 15 minutes before salting, then another 20 to 30 minutes after. A pressure cooker can shorten the time greatly, but the sauce may need a final simmer to thicken.
What are the most common mistakes to avoid?
Don’t add salt too early, which can toughen beans. Also avoid boiling too hard, which can break them apart. Brown the meat and fry the tomato-spice base well for deeper flavor and color.
How should I store leftovers, and does it freeze well?
Cool completely, then refrigerate in a covered container for up to 4 days. It freezes very well for about 3 months. Reheat gently with a splash of water because the sauce thickens as it sits.
What should I serve with Fasolia bil-Lahm?
It’s usually served with bread for scooping, or with rice if you want a fuller meal. A simple salad, pickled chilies, or yogurt on the side helps balance the stew’s rich, spiced sauce.