Egyptian Fasolya | Green Beans & Beef Stew
- theegyptiancook
- Aug 3
- 3 min read
Updated: 5 days ago
Egyptian fasolya is a traditional comfort dish made with green beans simmered in a rich tomato sauce, often cooked with tender beef for added depth. It's hearty, flavorful, and commonly served with vermicelli rice, making it a complete and satisfying meal. This dish is a staple in many Egyptian homes, especially during family gatherings, and showcases the warmth and simplicity of Egyptian home cooking.
Ingredients
(Seasonings should be added to taste.)
For the Meat and Beef Broth:
2 pounds beef chuck roast
clarified butter
one yellow onion
6 cardamoms
6 cloves
4 dried bay leaves
sea salt
black pepper
one gallon water
For the Green Bean Stew:
2 pounds fresh green beans
olive oil
one yellow onion, diced
6 garlic cloves, minced
4 tomatoes, diced
1 tablespoons tomato paste
ground coriander
ground cumin
sea salt
black pepper
6 cups beef broth
For the Vermicelli Rice:
clarified butter
1 cup vermicelli
2 cups Egyptian rice, medium grain
approximately 3 cups water
For Garnish:
fresh lemon juice
fresh parsley, chopped
Instructions
Preparing the Meat and Beef Broth
Start by slicing beef chuck roast into strips, then into bite-sized cubes. In a deep pot, fry the lahma (meat) in samna (clarified butter) for a few minutes on each side until the lahma is nicely caramelized. This step adds deep flavor to the broth. Once browned, add whole yellow onion, whole cardamom pods, cloves, dried bay leaves, sea salt, black pepper, and enough water to fully cover the lahma and onion. Bring the pot to a boil and skim off any foamy substances that rise to the top. Lower the heat to medium and let the lahma simmer for about one hour per pound, allowing it to become tender and infuse the broth with flavor.
Prepping the Green Beans
While the lahma is simmering, it’s time to prepare the green beans. Start by washing them in a bath of water mixed with a little baking soda to remove any dirt or debris (zibala). Rinse well, then trim off both ends and cut the green beans into halves or thirds, depending on your preferred size.
Building the Tomato Sauce
In a separate pan, heat olive oil and sauté diced onion with minced garlic until fragrant. Add fresh diced tomatoes along with a spoonful of tomato paste to deepen the flavor. Season the mixture with ground coriander, ground cumin, sea salt, and black pepper. Mix well, then pour in the homemade lahma broth and add the tender lahma. Stir everything together to combine.
Cooking the Fasolya
Once the tomato sauce reaches a gentle simmer, stir in the prepared green beans. Cover the pot with a lid and let everything cook together for about 20 minutes, allowing the flavors to blend and the green beans to soften without overcooking.
Making Vermicelli Rice
To make the perfect bed for the fasolya, start by frying vermicelli noodles in samna until golden brown. Add washed Egyptian rice (roz), a medium-grain variety, and mix it well with the toasted vermicelli. Let it sit for a minute, then add just enough water to cover the roz by no more than ½ inch. Bring it to a boil, then reduce the heat to low, cover the pot, and let it cook for about 12 minutes. Once done, allow the roz to rest for a few minutes before fluffing it gently with a fork.
Serving and Garnishing
To serve, spoon a generous portion of vermicelli rice into a bowl and top it with a hearty ladle of fasolya. For a bright touch of flavor, squeeze fresh lemon juice over the top. Garnish with chopped fresh parsley, and your Egyptian green beans and beef stew is ready to enjoy.
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