In the heart of the Middle East, nestled between the Mediterranean Sea and the Jordan River, lies Palestine—a land rich in history, culture, and culinary traditions. One such tradition is the love for Fasolia, a dish that showcases the delicious simplicity of fresh green beans. Fasolia is a staple in Palestinian cuisine, celebrated for its vibrant flavors and the sense of togetherness it brings to the dining table.
The Fasolia Feast
Fasolia, often referred to as Palestinian green beans, is a delectable dish that perfectly encapsulates the essence of Palestinian home cooking. It is a celebration of simplicity, with fresh ingredients that harmonize to create a flavorful masterpiece. The primary ingredients for this dish are green beans, tomatoes, onions, and garlic, that comes together and offers a mouthwatering experience.
The Green Beans
To make fasolia, start with a 2 pound bag of green beans. I like to get it already washed and trimmed to make the process a little quicker and easier.
If you are using regular green beans, be sure to remove the top and bottom tip-that’s what “trimmed” means.
Then, slice the green beans in batches into 1.5-2 inch slices and store in a bowl until ready to cook.
The Aromatics
The ingredients for making fasolia is very simple. Besides the green beans all you need is onion, garlic, salt, black pepper, and a little olive oil to cook.
Start by heating olive oil in a skillet on medium heat. Add the chopped onion and season with salt to bring out the moisture and he’ll break it down. Sauté until golden and lightly caramelized, stirring occasionally. Then add minced garlic and cook for a couple minutes until fragrant. Add chopped tomatoes and cook, covered, until tomatoes begin to break down. Season with black pepper.
Finally, add the green beans and cook on low heat, covered, until completely tender, stirring occasionally to prevent burning and to cook evenly. Serve warm with rice or as a side dish to a Palestinian feast.
The Taste of Tradition
What makes Palestinian Fasolia so special is not just the mouthwatering taste but also the rich cultural significance it holds. This dish is often shared among family and friends, bringing people together in a spirit of warmth and hospitality that Palestinians are known for. It’s a reminder of the importance of gathering around the table and cherishing the flavors that have been passed down through generations.
Health Benefits
Beyond its incredible taste, Palestinian Fasolia offers several health benefits. Green beans are rich in vitamins and minerals, making this dish a nutritious choice. The use of olive oil adds healthy fats to the mix, while the garlic not only enhance the flavor but also offers health advantages.
Ingredients
Time: 1 hour
Serves: 4-6 as a side dish
- 4 tbsp olive oil or neutral oil
- 1 medium onion, chopped
- 6-10 cloves of garlic, minced
- 2 ripe tomatoes
- 2 lb bag green beans, trimmed and washed and cut into 1.5-2 inch pieces
- Salt and black pepper to taste
Directions
- Heat a pot on medium heat and add oil. Once warm, add onions and salt and cook until golden and caramelized, mixing occasionally
- Add minced garlic and took for two minutes or until fragrant. Add chopped tomatoes and cook, covered, until they begin to break down. Season with black pepper
- Add chopped green beans and mix well. Cover and cook until completely tender, stirring occasionally—about 30 minutes
- Serve as a side to taboon or sayideh or any other Palestinian meal and enjoy warm!
Palestinian Fasolia is more than just a dish; it’s a testament to the rich tapestry of Palestinian culture and the love for fresh, flavorful ingredients. By trying your hand at this classic recipe, you’re not only indulging in a culinary masterpiece but also paying homage to the traditions that have made Palestine’s cuisine so revered. So, the next time you’re looking for a wholesome, comforting meal, consider preparing Fasolia, and savor the rich history and flavors of Palestine.
Fasolia is a traditional dish found in several Mediterranean, Middle Eastern, and North African cuisines, typically featuring beans as the main ingredient. The name “fasolia” comes from the Arabic, Greek, and Turkish words for “beans.” The dish is usually made with white beans or green beans, and its preparation can vary based on the region. Here are some common variations:
1. Middle Eastern Fasolia (Lebanese/Palestinian/Jordanian Style)
- Main Ingredients: White beans (such as cannellini or navy beans), tomatoes, onions, garlic, olive oil, and sometimes meat (often lamb or beef).
- Flavor Profile: Slow-cooked with tomatoes, the dish often includes cinnamon, allspice, cumin, and coriander.
- Common Additions: Chunks of lamb or beef, served with rice or flatbread.
2. Greek Fasolia (Fasolada)
- Main Ingredients: White beans (usually gigantes or cannellini), tomatoes, carrots, onions, celery, olive oil.
- Flavor Profile: A hearty, simple bean stew flavored with bay leaves, oregano, and often a splash of lemon.
- Common Additions: Crusty bread or feta cheese on the side. Sometimes served with olives or sausage.
3. Turkish Fasulye
- Main Ingredients: White beans (or green beans), tomatoes, onions, and olive oil. Can include lamb or beef.
- Flavor Profile: A simple and rich stew, often seasoned with black pepper, cumin, and sometimes paprika.
- Common Additions: Served with rice or bulgur, sometimes with yogurt on the side.
4. Egyptian Fasolia
- Main Ingredients: White beans, garlic, onions, and tomatoes.
- Flavor Profile: Spiced with cumin, coriander, and occasionally dill.
- Common Additions: Served with bread, often as a side dish with meat or other vegetable stews.
5. Moroccan Fasolia
- Main Ingredients: White beans, olive oil, onions, garlic, and tomatoes.
- Flavor Profile: Typically spiced with paprika, cumin, and turmeric, with a slight heat from chili or harissa.
- Common Additions: Often served with couscous or bread.
Each region adds its own twist, but the base of slow-cooked beans in a rich tomato sauce is consistent across most variations. The dish is nutritious, filling, and often served as a main course, particularly with rice or bread.