I know. When you read the title of this recipe “Hummus Bi Ajeen” it may leave some confusion. Let me explain. Hummus in Arabic means chickpea. So, when we refer to anything with chickpeas we call it hummus, even though it may not have tahini […]
White beans braised in a tomato based sauce is Fasoolia Baytha. Fasoolia means “bean” and baytha means “white” in Arabic. Thus, this is a white bean stew.
This dish could not get any simpler. You can use canned or dried beans for this recipe, whichever you have on hand. For purposes of this recipe, we used canned to keep it speedy for an easy weeknight meal.
Every time I think of this dish, it brings me back to my grade school days. My dad was my soccer coach. Often, we would go from school to practice. And often, it was a little chilly outside. Poor Chicago – it tries its best. By the time practice was over we were starving and just a touch cold. I remember this dish often greeting us when we got home. Quick, easy, and so satisfying. I specifically remember my mom asking me once how was dinner, and all I could give her was a 👌🏽(an A-OKKK sign) between bites. It just hits the spot every time. BTW – we won 5 championships. Was this our Wheaties? I think so.
So here it is for you now. A very easy, straight forward, and most importantly delish and nutritious weeknight meal.
Fasoolia Baytha (White Bean Stew)
- 2 ,15 ounce cans of white beans (cannellini or great northern beans)
- 1 ,15 ounce can tomato sauce (love Tuttorosso brand)
- 1 medium onion, chopped
- 2 tbsp olive oil
- 3/4 tsp salt
- 1 cup water
- Heat olive oil over medium high heat in a large pot.
- Once the oil starts to glisten, add onions and cook until onions become almost translucent, ~5 minutes.
- Add white beans, tomato sauce, and water.
- Cover and simmer on medium-low heat for ~25 minutes. The sauce will thicken a little in this time.
- Taste for salt and adjust as needed. Enjoy with rice!
Have you caught our other recipes in the “Medley of Marakah” series? Check them out!
This salad comes together quickly and is so refreshing and flavorful.The freshness comes from the mix of parsley, mint, lemon, cucumber and tomato. This is a common side salad that greets many Middle Eastern tables and can pair with about any dish, such as kabob, kufta, or musakhan or it can be enjoyed proudly on its own.
The great thing is, that although produce is at its peak in summer, we make this all year round and it continues to taste fantastic! Many areas of the Middle East have slight variations on this salad. Feel free to let this recipe act as a base and change it up as you like!
Middle Eastern Salad
- 5 vine tomatoes
- 7 Persian cucumbers
- 1 large jalapeno, seeds removed, diced
- 2 cups parsley, chopped, stems removed
- 3 green onions, chopped
- 1 cup mint, chopped, stems removed (fresh or dry mint works – if dry reduce to 1/3 cup)
- 5 lemons, juiced (about 1¼ cup)
- 1.5 tsp salt, more or less to taste
- ⅓ cup and 1 tbsp olive oil
- Slice cumber vertically into 3 equal parts
- Chop cucumber to size as shown in picture
- Separately chop tomatoes (cut to slightly bigger pieces than cucumber), green onions, parsley, jalapeno and mint. Gradually add each chopped ingredient to a large bowl.
- To the bowl mix in lemon juice, olive oil, salt. Adjust to taste.
Vegetarian stuffed grape leaves, dolma, warak enab or yalanji -whatever you want to call it – are one of the best things to grace any gathering. When the dish is noticed, conversations are paused, eyebrows raise, crowds gather, and suddenly the 80 pieces you made […]
Whenever I’d watch my mom make lentil soup, I was always impressed with how quickly she was able to get it on the table for dinner. Within 30 minutes, a mound of dried, red lentils would turn into the creamiest bowl of soup. The creaminess comes from blending the lentils once cooked – no dairy is added (making this a very good vegan option if you use vegetable broth instead of chicken broth). Even more impressive is how filling this soup is. This is because of the small, but nutritionally mighty member of the legume family, lentils. Lentils are a good source of cholesterol-lowering fiber, protein, B-vitamins, iron and several other important minerals. Compared to other types of dried beans, lentils are quick to prepare and they easily absorb a variety of flavors. With only a few ingredients, this soup turns pantry staples into liquid gold in no time flat, and at a very affordable cost I may add. This is a recipe that you will want to have on hand for weekly meals – it’s quick, nutritious and delicious.
- 2 cups dried red lentils
- 2 tbsp olive oil
- 2 medium sized onions or one large, chopped
- 2 tsp salt
- 9 cups vegetable or chicken broth*
- 1 tsp cumin
- 1 tbsp turmeric
- 1/2 lemon, juiced
- Rinse and strain lentils in a coriander.
- Heat a large pot on medium heat. Pour olive oil in pot. Add onion and saute until translucent, avoid browning the onions.
- Add lentils and briefly mix with sautéed onion mixture. Stir in salt, cumin, turmeric and lemon juice.
- Now add vegetable/chicken stock and bring to a boil. Once it reaches a boil, reduce heat to a simmer. Simmer on medium-low heat for about 25-30 minutes, until lentils are fully cooked. Stir occasionally to prevent lentils from sticking to the bottom of the pot.
- Once the lentil cooking is completed, pour soup into a blender and blend until smooth.
- Serve in a bowl. Decorate each bowl with a squeeze of lemon, a pinch of cumin and/or a parsley sprig as desired.