Fasoliya is a simple Syrian meat stew. Fasoliya is the Arabic word for beans. What drew me to try out this recipe is the addition of green beans to this stew along with the hearty seven spice mix. Beans play a very vital role in Middle Eastern cuisine, be it green beans, hard beans or fresh beans seed. Apart from being a good source of fiber, green beans are rich in folate and potassium, which helps regulate blood pressure. I served it with vermicelli rice which surprisingly turned out to be very fragrant and complemented the Fasoliya stew very well.
The middle eastern seven spice powder also know as Baharat in Arabic, contributes to the aromatic warm flavor. This seven spice mix consists of coriander, allspice, cumin, cloves, black pepper, cinnamon and nutmeg. It is easily available at Asian groceries. And if you aren’t able to source it you can blitz it up at home or substitute it with the humble Garam masala powder.
I was going through the spice section at LuLu Hypermarket, lookin for the Baharat (seven spice) powder. An Arab lady too was looking for a particular spice. I continued my search, just wondering what she was looking for, when suddenly myself and this Arab lady most instantaneously spotted and grabbed our bottles. Very ironically I had my Baharat spice bottle and she was pleased to find her Madras curry powder. Now that’s just how diverse, rich and explorative our cultures have become. No more in a bubble, only going global!
Let’s get started with the recipe:
For the Fasoliya stew:
1. Heat oil in a vessel and saute the chopped onions and green chilies, till translucent.
2. Add the meat and turmeric. Mix well and allow to cook for 2-3 mins. Ideally the meat needs to be nicely toasted brown on the edges at this point. (Here I haven’t toasted it as much)
3. Add the ginger garlic paste, Baharat powder, salt and black pepper powder (optional). Stir well and cook for another 2-3 mins.
4. Add the diced tomatoes and chopped garlic. Stir, cover with lid and allow to cook until the meat is cooked. (I used the pressure cooker)
5. Once the meat is cooked, add the green beans, some water (if needed) and simmer until cooked and tender to fork touch. Check seasoning. The Fasoliya stew is ready.
For the Arabic vermicelli rice:
1. Wash and soak basmati rice for about 1/2 a. Hour.
2. In a medium nonstick pan, heat ghee. Add the broken vermicelli(I used the thin vermicelli) and toast it while stirring constantly until golden brown.
3. Add rice and stir for another 5mins. Add 1 3/4th cup of water and salt. Stir, cover and allow to boil fullly. Decrease heat and let it simmer on low heat for 20mins. Turn off heat and fluff with fork after 10 mins.
Ingredients
- For Fasoliya
- Meat(boneless cubes) mutton or beef-500gms
- Green beans-300gms
- Oil/ghee- 4 tbsp
- All spice powder(Baharat)- 3 tsp
- Chopped onion- 1 big
- Chopped Green chilly- 2(or as per taste)
- Turmeric powder- 1/2 tsp
- Black pepper powder- 1/2 tsp (optional)
- Ginger garlic paste- 1 tbsp
- Diced tomato- 1 big
- Salt to taste
- For the Arabic vermicelli Rice
- Vermicelli(thick or thin) -3/4 cup
- Basmati rice- 1and 1/2 cup
- Ghee- 2 tbsp
- Water- 1 and 3/4 cup to cook rice
- Salt to taste
Directions
- 1Heat oil in a vessel and saute the chopped onions and green chilies, till translucent.
- 2Add the meat and turmeric. Mix well and allow to cook for 2-3 mins. Ideally the meat needs to be nicely toasted and browned at this point. (Here I haven’t toasted it as much)
- 3Add the ginger garlic paste, Baharat powder, salt and black pepper powder (optional). Stir well and cook for another 2-3 mins.
- 4Add the diced tomatoes and chopped garlic. Stir, cover with lid and allow to cook until the meat is cooked.
- 5Once the meat is cooked, add the green beans, some water (if needed) and simmer until cooked and tender to fork touch. Check seasoning. The Fasoliya stew is ready.
