Iraqi
Margat Fasolia
A homely Iraqi white bean and lamb stew simmered in a deep tomato broth until the beans are creamy and the meat is tender. It is traditionally spooned over hot timman rice with plenty of sauce.
Watch it madeMarilou Recipes · 2:45
Ingredients
- Dried white beans, such as cannellini or navy beans3/4 cup
- Lamb or beef stew meat, cut into small cubes250g
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed2
- Tomato paste2 tbsp
- Crushed tomatoes1/2 cup
- Vegetable oil2 tbsp
- Ground turmeric1/2 tsp
- Iraqi baharat1/2 tsp
- Black pepper1/4 tsp
- Dried lime, pierced1 small
- Salt1 tsp, or to taste
- Water or light meat stock3 cups
- Cooked Iraqi timman rice2 cups, for serving
Method
- Soak the dried white beans overnight in plenty of cold water, then drain and rinse them.
- Place the beans in a pot, cover with fresh water, and simmer for 40 to 50 minutes until just tender but not falling apart, then drain.
- Heat the vegetable oil in a heavy pot over medium heat and fry the onion until soft and lightly golden.
- Add the lamb or beef cubes and brown them on all sides with the onion.
- Stir in the garlic, turmeric, baharat, and black pepper for 30 seconds until fragrant.
- Add the tomato paste and fry it in the oil for 2 to 3 minutes until it darkens slightly and smells sweet.
- Add the crushed tomatoes, pierced dried lime, and 3 cups water or light stock, scraping the bottom of the pot.
- Bring to a boil, then reduce the heat, cover, and simmer for 45 to 60 minutes until the meat is tender.
- Add the cooked beans and salt, then simmer uncovered for 20 to 30 minutes until the sauce is rich and the beans have absorbed the flavor.
- Taste and adjust the salt, then remove the dried lime if you prefer a gentler sourness.
- Serve the margat fasolia hot, ladled generously over cooked Iraqi timman rice.
Common questions
Can I use canned white beans instead of dried beans for Margat Fasolia?
Yes. Drain and rinse canned cannellini or navy beans, then add them in the last 15 to 20 minutes of simmering, just long enough to absorb flavor without breaking down. Skip the overnight soak and bean pre-cook.
What can I substitute for dried lime if I can't find it?
Use 1 to 2 teaspoons lime juice added at the end, or a small strip of lemon peel during simmering. Dried lime gives a deeper, earthy sourness, so add acids gradually and taste before serving.
How do I know when the meat and sauce are done?
The meat should be fork-tender and the sauce slightly thickened, with oil just beginning to separate at the edges. If the sauce is thin, simmer uncovered longer; if the meat is still chewy, keep cooking gently.
What are the most common mistakes when making Margat Fasolia?
Underbrowning the meat, boiling too hard, and adding salt too early are the biggest issues. Hard boiling can toughen meat and split beans. Also, don’t overcook the beans before the final simmer or they’ll turn mushy.
How should I store and serve leftovers?
Cool quickly, refrigerate in a sealed container up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water. Serve over cooked Iraqi timman rice, with extra sauce spooned on top.