Fasouliyeh Bez-Zeit

November 7th, 2009

Dimah - http://orangeblossomwat.net - Fasoulia Bez-Zeit 5

In Syria, we cook green beans in two ways:

1. Fasouliyeh Bez-Zeit: green beans cooked with olive oil, crushed garlic and ground coriander seeds, (Some people make Fasoulia Bez-Zeit in different way, they add to it tomato chunks and onion).

2. Fasouliyeh Bel-Bandourah: green beans cooked with meat, onion and tomato sauce.

Fasouliyeh is the Arabic word for green beans, Zeit is the Arabic word for oil.

Let’s make Fasouliyeh Bez-Zeit:

Dimah - http://orangeblossomwat.net - Fasoulia Bez-Zeit 1

1, 2. This is green beans.

3, 4. Cut off a small section from each side of the pod, as you see in the picture.

5, 6. Cut green beans as you see in the picture.

7. In this picture I’m showing you the green beans before cutting and after.

8. Green beans should be cut to this size.

Dimah - http://orangeblossomwat.net - Fasoulia Bez-Zeit 2

9. Rinse and drain green beans.

10. In large deep pot, add olive oil.

11. Turn on heat, and add crushed garlic.

12. Saute crushed garlic for 2 minutes, do not brown the garlic.

Dimah - http://www.orangeblossomwat.net - Fasoulia Bez-Zeit 3

13, 14, 15. Add the green beans and stir very well.

16. Add ground coriander seeds and add salt, and stir.

Dimah - http://orangeblossomwat.net - Fasoulia Bez-Zeit 4

17. This is the mixture in the pot.

18. Add water to the mixture in the pot.

19. Cover the pot, and leave it for 10 minutes over high heat, then lower the heat and let it cook for about an hour (check every 15 minutes just to make sure that everything is fine), after one hour uncover the pot and let it cook for another one hour (check every 15 minutes just to make sure that everything is fine), then turn off heat and serve. (You can notice from step 19, that the green beans took about 2 hours and 10 minutes to be cooked, but the time may vary according to the type of green beans)

20. Serve Fasouliyeh Bez-Zeit hot or warm or cold with Arabic bread, salad (salad is prepared from tomato, cucumber, flat parsley, mint, onion, lemon juice, olive oil and salt), and serve with cucumber pickle.

Dimah - http://www.orangeblossomwat.net - Fasoulia Bez-Zeit 6

Dimah - http://www.orangeblossomwat.net - Fasoulia Bez-Zeit 7

Fasouliyeh Bez-Zeit

From: Family Recipe / Servings: 5 – 6 People
PDF Text Only / Print With Images

2 1/4 kg green beans

1 3/4 cup olive oil

4 3/4 tbsp crushed garlic

5 tbsp ground coriander seeds

Salt

1400 ml Water

To Serve

Arabic bread

Salad

Cucumber pickle


This is green beans. Cut off a small section from each side of the pod, as you see in the picture.

Cut green beans as you see in the picture.

In this picture I’m showing you the green beans before cutting and after.

Green beans should be cut to this size.

Rinse and drain green beans.

In large deep pot, add olive oil.

Turn on heat, and add crushed garlic.

Saute crushed garlic for 2 minutes, do not brown the garlic

Add the green beans and stir very well.

Add ground coriander seeds and add salt, and stir.

This is the mixture in the pot.

Add water to the mixture in the pot.

Cover the pot, and leave it for 10 minutes on high heat, then lower the heat and let it cook for about an hour (check every 15 minutes just to make sure that everything is fine), after one hour uncover the pot and let it cook for another one hour (check every 15 minutes just to make sure that everything is fine), then turn off heat and serve.

Serve Fasouliyeh Bez-Zeit hot or warm or cold with Arabic bread, salad (salad is prepared from tomato, cucumber, flat parsley, mint, onion, lemon juice, olive oil and salt), and serve with cucumber pickle.

Notes and Tips

You can notice from step 19, that the green beans took about 2 hours and 10 minutes to be cooked, but the time may vary according to the type of green beans.

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3 Responses to “Fasouliyeh Bez-Zeit”

  1. Simply Life says:

    Yum, that sounds delicious!

  2. Trish says:

    Very descriptive and great shots! I love green beans!

  3. Dimah says:

    Simply Life: Thanks for your kind words!

    Trish: Thanks for your lovely comment!

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