Green Beans Syrian
by celticevergreen | on July 15, 2012
As much as I hate the violence being done in Syria, I really don’t hate the people themselves. The food is wonderful and the country is (was) beautiful. Syrian cuisine, just like the world over, takes what is local and uses it to the best of their abilities. A fairly dry country mostly fit for grazing makes lamb a popular meat for consumption. In areas with decent water supplies, fruit, such as cherries, are grown. Influenced by the Romans, then with the introduction of Islam and the influence of the Arabs and ending with the Turkish Ottoman Empire, Syrian cuisine has adapted and absorbed these intrusions and flourished.
The dish I am presenting today is called Fasoliyyeh Bi Zayt. This dish of green beans is cooked until the beans are almost starting to brown then garlic and cilantro are added to give depth to the flavor.
Fasoliyyeh Bi Zayt
- 1 (16 ounce) package frozen cut green beans
- 1/4 cup extra virgin olive oil
- salt, to taste
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, chopped
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness.
Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.
Read more: http://www.food.com/recipe/fasoliyyeh-bi-zayt-syrian-green-beans-with-olive-oil-469918
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