Palestinian
Fasolia Khadra Bil Lahmeh
A Palestinian green bean and lamb stew simmered in a garlicky tomato sauce until the beans are tender and the meat is soft. It is traditionally spooned over vermicelli rice, with the sauce soaking into every grain.
Ingredients
- Lamb or beef stew meat, cut into small cubes300g
- Fresh green beans, trimmed and cut into 5 cm pieces300g
- Olive oil2 tbsp
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed4
- Ripe tomatoes, finely chopped or grated2 medium
- Tomato paste2 tbsp
- Ground allspice1/2 tsp
- Ground black pepper1/4 tsp
- Ground cinnamon1 pinch
- Bay leaf1
- Salt3/4 tsp, or to taste
- Water or light meat broth2 cups
- Cooked vermicelli rice, for serving2 portions
Method
- Heat 1 tablespoon olive oil in a heavy pot over medium-high heat, add the meat, and brown it well on all sides.
- Add the chopped onion and cook for 4 to 5 minutes until softened and lightly golden.
- Add half of the crushed garlic, the allspice, black pepper, cinnamon, bay leaf, and salt, and stir for 1 minute until fragrant.
- Pour in the water or broth, bring to a boil, skim any foam, then cover and simmer gently for 45 to 60 minutes until the meat is nearly tender.
- While the meat cooks, heat the remaining 1 tablespoon olive oil in a skillet and sauté the green beans for 6 to 8 minutes until they brighten in color and begin to blister slightly.
- Add the remaining crushed garlic to the beans and stir for 30 seconds, then set aside.
- When the meat is nearly tender, stir the tomatoes and tomato paste into the pot until the paste dissolves into the broth.
- Add the sautéed green beans, cover, and simmer for 20 to 25 minutes until the beans are tender and the tomato sauce is rich but still spoonable.
- Taste and adjust the salt, then remove the bay leaf.
- Serve hot over vermicelli rice, spooning plenty of tomato sauce, beans, and meat over each plate.
Common questions
Can I substitute beef for lamb in Fasolia Khadra Bil Lahmeh?
Yes. Use chuck or stewing beef cut into small cubes. Beef usually needs a little longer cooking than lamb, so simmer until truly tender before adding the beans, and expect a slightly less rich flavor.
When should I add the green beans so they stay bright and not mushy?
Sauté the beans separately, then add them only when the meat is almost tender and the tomatoes have gone into the pot. Finish simmering just until the beans are cooked but still hold their shape.
What are the most common mistakes to avoid with this dish?
Don’t rush the meat browning, skip skimming the foam, or overcook the beans. Also avoid adding too much liquid at the start; the stew should be brothy but not watery, with the tomatoes thickening it later.
How should I store and reheat leftovers?
Cool the stew quickly, then refrigerate in a covered container for up to 4 days. Reheat gently on the stove with a splash of water or broth. It also freezes well for about 2 months.
What is the best way to serve Fasolia Khadra Bil Lahmeh?
Serve it hot over vermicelli rice so the rice absorbs the tomato-rich sauce. A squeeze of lemon, a simple salad, or yogurt on the side works well if you want a fresher contrast.