Tazeh Fassculia Yaghli (Green Beans with Olive Oil)

Ingredients

• I quart green beans
• 2 ripe tomatoes (or 3 or 4 tablespoons of canned)
• 3 dry onions, medium
• I green pepper, medium
• 3 tablespoons olive oil
• Salt and pepper to taste

Method

1. 1

   Clean and trim the beans, splitting them lengthwise; crush with some salt, and after washing, arrange them in a suitable vessel.

2. 2

   Slice over this the onions and the green pepper.

3. 3

   Also add the juice of the tomatoes.

4. 4

   Season to taste, and after pouring in the olive oil, boil on a moderate fire for ten to fifteen minutes, when one-half of plain water should be added, and then left over a slow fire to simmer until done.

5. 5

   Serve hot or cold.

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.

Tazeh Fassculia Yaghli (Green Beans with Olive Oil) I quart green beans 2 ripe tomatoes (or 3 or 4 3 dry onions, medium tablespoons of canned) I green pepper, medium 3 tablespoons olive oil Salt and pepper to taste

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