Photograph of the finished Margat fasolia

Middle East · Đậu trắng om thịt cừu Margat fasolia

Margat fasolia

2 hr 20 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 1.6 lb
  • Photograph of Lamb Lamb 2.8 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Turmeric powder Turmeric powder 0.7 oz

Method

  1. 1 Soak white beans for 8 hours, then drain.
  2. 2 Sauté the onions with turmeric and baharat, then fry the lamb for 10 minutes.
  3. 3 The Iraqi version cooks white beans with meat in a tomato sauce, unlike the Levant version which only uses beans and olive oil.
  4. 4 Pour water with chopped tomatoes and tomato sauce, then add a lemon wedge.
  5. 5 Add the beans and simmer over low heat for 70 minutes until they are soft but still intact.
  6. 6 Simmer for 10 minutes until the sauce thickens, then serve with white rice.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: pressure cook for 25 minutes, then release the pressure naturally and simmer for 10 minutes until reduced.

Start cooking