String Bean Stew

Name: String Bean Stew (Yakhni fassoulia)
Cuisine: Palestinian
Ingredients: 3–4 tbs vegetable oil; 1 whole onion; 1 kg (2 lb 4 oz) beef or 1 kg–1.2 kg (2 lb 4 oz–2 lb 11 oz) lamb, cut up in chunks for stew; 1 kg (2 lb 4 oz) beef or 1 kg–1.2 kg (2 lb 4 oz–2 lb 11 oz) lamb, cut up in chunks for stew; 3 tomatoes; 2–3 tbs tomato paste; 2 tsp salt; 1 tsp pepper; ¾ tsp allspice (You can substitute the pepper and allspice with 2 tsp of mixed spices); ¾ tsp allspice (You can substitute the pepper and allspice with 2 tsp of mixed spices); ¾ tsp allspice (You can substitute the pepper and allspice with 2 tsp of mixed spices); 800 g string beans, fresh or frozen; 800 g string beans, fresh or frozen; 800 g string beans, fresh or frozen

Yakhni fassoulia

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Lamb meat is usually cooked with the bone; this goes for all stews. A favourite cut is the breast, which is carved into double cutlets, that is two ribs for every portion. When nicely trimmed, it is not as fatty as the shoulder. Some people will prefer to add ¼ tsp cinnamon and a tsp of nutmeg as lamb has a much stronger flavour.

Ingredients

1 kg (2 lb 4 oz) beef or 1 kg

Asia
Palestine
Gluten-free

Method

In a large pan, brown the meat with the onion in hot oil. Add the salt and spices and enough water to cover the meat. Bring to the boil then let it simmer for 60–70 minutes. The amount of time can vary according to the type and cut of meat you use. It is to be noted that lamb cooks faster than beef; however, it is always better to consult your butcher. Remove the strings, then wash the beans an