Tazeh Fassculia Yaghli (Green Beans with Olive Oil)

Ingredients

• 1 quart green beans
• 2 ripe tomatoes
• 3 dry onions, medium
• Salt and red pepper to taste

Method

1. 1

   Clean the green beans and cut them into small pieces.

2. 2

   Chop the onions and tomatoes.

3. 3

   In a pan, heat olive oil and sauté the onions until translucent.

4. 4

   Add the green beans and tomatoes, season with salt and red pepper, and cook until the beans are tender.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 30. The excerpt below is the record exactly as published.

Salt and red pepper to taste Qean all the vegetables properly and cut them into small sizes, the same with the meat. Then put these all in a deep flat pan or a deep earthen vessel, and after seasoning the whole to taste, place in a moderately hot oven, until well done. It is not necessary to use any broth or plain water with this Basdi, as the ingredients will discharge enough water to be cooked in. 74 FOODS OF THE FOREIGN-BORN Nephritis seems almost unknown among these people. A patient may have any of their cereal dishes made of wheat or rice, and any of their green v^etables cooked in olive oil. Suggestive combinations for them are as fol- lows: Patlijam Beoregh (Eggplant in Omelet Style) 1 medium ^gplant 2 to 3 tablespoons hard Olive oil, in quantity re- cheese, grated quired to fry with i bunch parsley 2 eggs Salt and pepper to taste Slice the eggplant in less than one-half inch disks, and fry slightly with olive oil in a large flat pan. Then make a mixture of the eggs, the grated cheese, and very finely cut parsley, and after seasoning it to taste, pour it over each piece of the eggplant, and continue frying until brown on both sides. Spinache 2 quarts spinach j cup broth (or milk) 1 tablespoon flour 2 or 3 slices bread (stale) 2 tablespoons olive oil Salt and pepper to taste Clean the spinach, cut into pieces, wash well, boil for ten minutes, and put through cold water. Then fry for ten minutes the flour in the olive oil; to this add the spinach, also one-half of the broth. After boiling this mixture for five to eight minutes, pour in the rest of the broth, stir slowly, and continue boiling for ten minutes longer. (Serve this hot with a little hot butter poured over it.) The stale bread slices may be cut into square pieces and fried in butter, and arranged oyer the spinach. The broth may be replaced with milk. THE NEAR EAST 75 Tazeh Fassculia Yaghli (Green Beans with Olive Oil) I quart green beans 2 ripe tomatoes (or 3 or 4 3 dry onions, medium

Cook this with the app: pantry check, scaling, and the assistant.