Fasouliyeh Khadrah Bel-Bandourah
October 8th, 2010
Fasouliyeh Khadrah Bel-Bandourah is prepared from green beans cooked with meat, onion and tomato sauce.
Let’s make Fasouliyeh Khadrah Bel-Bandourah:
1, 2. This is fresh green beans.
3. Cut off a small section from each side of the pod.
4. Cut green beans into small approximately 1.8 inch (4.5 cm) size pieces.
5. Cut the green beans pieces in half lengthwise leaving 0.2 inch (0.5 cm) without cutting.
6. In this picture I’m showing you the green beans before cutting and after.
7, 8. Rinse and drain green beans, and set aside.
9. Cut meat into cubes.
10. Put the meat in a pot and cover with water.
11. Turn on heat, and keep until boil and foam occurs on surface.
12. Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed.
13. This is meat after removing the foam.
14. Chop onion into small pieces.
15. In deep pot, heat ghee.
16. Add meat cubes and stir for 5 minutes.
17. Add onion and stir for 2 minutes.
18. Add green beans, and stir and wait until the color of the pod turns to bright green.
19. Add 1500 ml water.
20. Leave it over high heat until boiling vigorously.
21. Once water is boiling vigorously, lower the heat and cover the pot and cook until the pods and meat are tender and cooked, for me it took 60 minutes.
22. Meanwhile, cut fresh tomatoes into quarters and put in a deep pot, and season with salt.
23, 24. Cook the tomatoes over high heat until tomatoes are soft and the juice is formed, for me it took 20 minutes.
25. Place a strainer over a bowl, and add the tomatoes, and wait until cool.
26. Squeeze the tomatoes with your hands until you get all the juice out.
27. This is tomato juice.
28. This is the green beans after they are cooked.
29. Pour tomato juice to the pot that contains the mixture of green beans, meat and onion, keep on high heat until boiling vigorously, then lower the heat and cover the pot ad cook for 40 minutes.
30. After 40 minutes, uncover the pot, taste and add salt if needed, and keep uncovered over low heat for 50 minutes, the turn off heat and serve.
Rice with Vermicelli
31. Rinse rice with water in several changes.
32. Boil water, then soak the rice in boiled water for 10 minutes, and set aside.
33. Melt ghee and bring it to high heat.
34. Prepare vermicelli.
35. Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes.
36. Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil.
37. Meanwhile, drain rice, then rinse it with cold water in several changes.
38. This is the water which had been added to the vermicelli, it is boiling.
39. Once the water is boiling vigorously, add rice.
40. Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve.
41. Sprinkle Fasouliyeh Khadrah Bel-Bandourah with black pepper and serve hot with rice, and green pepper.
Fasouliyeh Khadrah Bel-Bandourah
From: Family Recipe / Servings: 5 – 6 People
PDF Text Only / Print With Images
| 600 g fresh green beans 300 g fat free boneless lamb meat, Water, for meat 1 medium red onion, chopped 1 tbsp ghee 1500 ml water 2065 g fresh tomatoes, Salt Rice with Vermicelli 3 3/4 cups Egyptian short grain rice Boiling water, for soaking rice 2 tbsp ghee 3/4 cup vermicelli 5 5/8 cups water Salt To Serve Black pepper Green peppers
|
This is fresh green beans.
Cut off a small section from each side of the pod. Cut green beans into small approximately 1.8 inch (4.5 cm) size pieces. Cut the green beans pieces in half lengthwise leaving 0.2 inch (0.5 cm) without cutting. In this picture I’m showing you the green beans before cutting and after. Rinse and drain green beans, and set aside. Cut meat into cubes. Put the meat in a pot and cover with water. Turn on heat, and keep until boil and foam occurs on surface. Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed. This is meat after removing the foam. Chop onion into small pieces. In deep pot, heat ghee. Add meat cubes and stir for 5 minutes. Add onion and stir for 2 minutes. Add green beans, and stir and wait until the color of the pod turns to bright green. Add 1500 ml water. Leave it over high heat until boiling vigorously. Once water is boiling vigorously, lower the heat and cover the pot and cook until the pods and meat are tender and cooked, for me it took 60 minutes. Meanwhile, cut fresh tomatoes into quarters and put in a deep pot, and season with salt. Cook the tomatoes over high heat until tomatoes are soft and the juice is formed, for me it took 20 minutes. Place a strainer over a bowl, and add the tomatoes, and wait until cool. Squeeze the tomatoes with your hands until you get all the juice out. This is tomato juice. This is the green beans after they are cooked. Pour tomato juice to the pot that contains the mixture of green beans, meat and onion, keep on high heat until boiling vigorously, then lower the heat and cover the pot ad cook for 40 minutes. After 40 minutes, uncover the pot, taste and add salt if needed, and keep uncovered over low heat for 50 minutes, the turn off heat and serve. Rice with Vermicelli Rinse rice with water in several changes. Boil water, then soak the rice in boiled water for 10 minutes, and set aside. Melt ghee and bring it to high heat. Prepare vermicelli. Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes. Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil. Meanwhile, drain rice, then rinse it with cold water in several changes. This is the water which had been added to the vermicelli, it is boiling. Once the water is boiling vigorously, add rice. Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve. Sprinkle fasouliyeh Khadrah Bel-Bandourah with black pepper and serve hot with rice, and green pepper. |
Note and Tips
You can make the tomato sauce using tomato paste instead of fresh tomatoes (see here how I used the tomato paste), but the sauce made of fresh tomatoes juice is tastier.
This dish sounds ad looks amazing. I love that it uses the basic ingredients I grew up with in a new way. Cannot wait to taste for myself.
Very interesting recipe dear, looks so yummy and your presentation is just great..
Lovely work, Dimah. This is an excellent dish that I’ve enjoyed before.
The presentation is lovely – it looks so delicate but the ingredients are quite substantial.
quelle belle présentation!!!!
That looks sooo good! We make green beans in tomato sauce and olive oil in Turkey and I really like it BUT we love meat so this dish is perfect! :) Lovely photos by the way.
I love this dish… in Lebanon we call it loubiye… great recipe!
I love this dish and the way you prepared it; it is comfort food at its best for me.
I love fresh green beans! We make and serve it here in Turkey just like you did. I love the step by step photos, they make me hungry! A small bowl of yogurt would be a perfect pair to your well prepared dish.
I love coming to your site and seeing new things…I’ve never heard of this dish, but it looks great! Thanks for sharing!
That dish looks so delicious! Your presentation is beautiful.
Cheers,
Rosa
A very familiar dish to me too. You’re reminding me so much of home, it’s amazing. I haven’t had this since I lived with my family.
This is something new to me…looks very appetizing!
Dimah, such lovely meal! Your step by step photos are terrific. Looks so tempting. Thanks alot for sharing and have a great day!
Kristy
delicious Dimah our neighbour makes the same way :)
Lovely recipe and photos! Looks delicious.
Hey Dimah, this is one of my favourite dishes. My teta used to make this all the time for us when we used to visit her in Syria. My version is a little more simple than this but the effect and taste very similar i am sure…. Just delicious!
This dish sounds absolutely delicious, and healthy to boot! I love the photos too, so lovely. I will definitely be giving this recipe a try soon!!!
OysterCulture: Thank you so much for the lovely comment!
Treat and Trick: Thank for visiting!
Bria @ West of Persia: Thank you!
Emma @ sunflower days: Thank you!
grazi: Thanks!
turkey’s for life: Thank you for stopping by! In Syria, we make fasouliyeh Bez-Zeit (with olive oil), some people add to it tomatoes, and others don’t.
Cherine: Thank you! in Syria, loubia is another kind of beans :)
tasteofbeirut: Thank you!
zerrin: Thanks for coming by!
Karen: Thank you so much for your kind words!
Rosa: Thanks!
The Mom Chef: Thank you for your kind words!
Angie’s Recipes: Thanks for visiting!
kristy: Thanks for your lovely comment1
torviewtoronto: Thanks!
Lisa~Korean American Mommy: Thank you!
joudie’s Mood Food: Thanks for stopping by!
Eva: Thank you! Let me know if you try it out :)
it looks really good.. and nice presantation .. and u know we also say “fasulye” in turkish:))
I love this dish. So nice to see it made the long way…I initially learned this dish using ground beef (instead of cubed) and mixing tomato paste with water rather than actually making the tomato juice. It’s easier, for sure, but I bet your way tastes better!
beau blog , j’aime beaucoup et j’ai remarqye que ce sont des recette arabe, merci pour ce beau partage
Yesim: Thanks sweetie, yes I noticed from the Turkish blogs that it is known as “fasouliyeh”.
TheAmerArabWife: Thanks for your kind words! I’ve never made fasouliyeh with ground meat.
Recettes gourmandes: Thanks!