Name: Casserole of Green/French Beans and Potatoes (Tabsi Fasoulya Khadhra w’ Puteta)
Yield: Makes 6 servings
Cuisine: Iraqi
Ingredients: 3 heaped tablespoons (one 6 oz/175 g can) tomato paste or one 15 oz/425 g can tomato sauce; ¼ teaspoon chili pepper; 1 lb (450 g) lean meat cut into small cubes or lean ground/minced meat; or 12 pieces of chicken tenderloins or skinned drumsticks; 3 or 4 medium potatoes (16 oz/450 g), peeled and cut into cubes, and kept in a bowl of cold water until used; or 2 cups (12 oz/340 g) frozen cubed potatoes; 1 lb (450 g) green bean/French beans, washed, both ends cut off, and cut into 2 in/5 cm pieces; or one 15 oz/425 g can green beans/French beans, drained; 2 tablespoons lemon juice; ½ teaspoon ginger; ¼ teaspoon black pepper; ½ teaspoons salt; 3 tablespoons oil; ¼ teaspoon turmeric; 3 cloves garlic, grated; 1 medium onion, chopped

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

A variation on the classic way of cooking Green Bean Stew. The vegetables here are cooked as tabsi, i.e. arranged in a casserole pan and baked in the oven. The final liquid is more condensed than in regular marga. The stew may be served from oven to table, and is more suitable for formal presentations.

Ingredients

1 lb (450 g) lean meat cut into small cubes or lean ground/minced meat; or 12 pieces

Asia
Iraq
Stew
Main course
Gluten-free

Method

Preheat oven to 400°F/32°C/gas mark 200.
In a big skillet, sauté meat in 1 tablespoon oil, and stir until it browns and moisture evaporates. Time depends on

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