I love getting inspiration from readers on new things to cook! Last time I made Thai, we asked for other ethnic suggestions and Tablespoon readers came through. The most requested was Middle Eastern, a cuisine I am more than happy to cook for you all.
I am actually familiar with Middle Eastern food from an old post-college friend who didn’t cook herself, but always urged me to recreate her mom’s recipes. I find the spice blends to be very interesting – reminiscent of curry, but milder in flavor and especially in heat. Because of the lack of heat though, the more interesting flavors like cinnamon come to the forefront and you can really see how well it complements the meat.
Fasulia is a Middle Eastern bean and meat stew
. It has a long cooking time, but most of it is inactive simmering so this recipe actually pretty easy to put together.
First I made the spice blend. The recipe lists powdered spices, but if you use whole ones like me, just add a little extra.
The lamb is dried and lightly floured.
After the lamb is seared, onions go in next.
Followed by tomatoes. Then the lamb goes back in.
Really fun, aromatic and colorful after adding the potatoes and green beans.
Once everything is tender, you know you are in for a treat!
This stew absolutely hit the spot on a chilly, rainy, Spring Monday evening when my roommates were all upset the weekend was over!Dan Whalen had trouble pronouncing fasulia until he realized it rhymes with Julia. Check out his blog at The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!