Fasolia (Syrian Braised Green Beans with Beef and Tomato)
Ingredients
1/4 c ghee or neutral oil (like sunflower, avocado, rapeseed, etc.)
500 g/1 lb lamb or beef cubes
2 kg/4 lbs green beans, cleaned, trimmed and snapped in half
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp black pepper
2 tsp salt, more to taste
1 head garlic (about 15 cloves), minced
2 large tomatoes, chopped
Rice for serving
Directions
Preheat ghee or neutral oil in a large Dutch oven or stock pot over medium-high heat. Add the meat, spices, and salt. Fry, stirring occasionally, until browned on all sides, about 5 minutes.
Add the green beans and garlic. Cover, reduce to low, and cook until the green beans are wilted and releasing moisture.
Continue cooking, stirring and checking every once in awhile if there’s moisture on the bottom of the pot, adding water as needed to prevent it from burning. When it’s finished, the green beans should be tender and soft, and the meat will be easily pierced with a fork. Your teeth should easily sink through them, but they can still hold their shape. This will take anywhere from 1-2.5 hours.
Once the green beans are soft, add the tomatoes, cover, and simmer until tomatoes have released their juices, about 30 minutes.
Taste and adjust salt to make sure all the flavors come through.
Serve with rice and a lemony salad of cucumbers, tomatoes and dried mint.
Fasolia can be made up to a day ahead of time. Reheat gently on the stove with a bit of water before serving.
