Best 2 Lebanesesyrian Bazella Recipes
Lebanese Syrian bazella is a hearty and flavorful dish that is perfect for a cold winter day. This traditional stew is made with lamb or beef, chickpeas, and a variety of vegetables, and is simmered in a rich tomato-based sauce. The result is a comforting and delicious meal that is sure to please the whole family. Bazella is often served with rice or bread, and can be garnished with fresh herbs such as cilantro or parsley.
Here are our top 2 tried and tested recipes!
LEBANESE/SYRIAN BAZELLA
After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared.
Provided by Mustafas Cook
Categories Stew
Time 2h30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut onion in to small pieces. Do not mince or chop too finely, but at the same time, do not cut or chop too coarsely. Set aside.
- Wash carrots and cut them into 1/4" thick pieces. Basically, you don't want them too thin or they will disintegrate into the broth. You can peel them if you prefer, before cutting. Set aside.
- In a large frying pan, brown the meat with some seasoning salt and pepper. Add the onion and some olive oil from the bottle. Make sure all the meat is brown. Set aside.
- In a stew pan, fry the 3 tbsp of tomato paste in the 1/4 cup olive oil for about 5-8 minutes. If it seems dry-looking, add a small amount of extra oil at a time. It should look chunky in the oil, not runny like soup. Stir constantly, it will burn very fast!
- Reduce the heat, add first 2 cups of water. Stand back, it may spit at you! Keep adding until all 6 cups have been added. Add the soup cubes. Let this boil for 5 minutes. Scrape the bottom of the pan, making sure all of the tomato paste mixes in the water.
- Add the meat, carrots and peas. Allow to come to a boil (takes about 5 minutes) then reduce heat to a simmer. Add salt and pepper to your taste. Cook until meat is tender. Cooking time depends on the quality of meat.
- Serve with Middle Eastern rice.
- Extra water may be added to counter-act any saltiness or if too much evaporated out while cooking.
- Cooking times may vary depending on stove type. Just keep on eye on it and never walk away from cooking food! Stainless steel or a non-stick pan may be used. I prefer non-stick. This may also be transferred to a large crock pot and set on low. Yield depends on how much water is allowed to boil out, but pretty much it makes a lot! Count on leftovers if you're not having people over.
LEBANESE/SYRIAN FASOULIA
This dish is similar to Bazella, with its tomato-based broth. In this dish, the main ingredients are fasoulia, a type of lima bean and meat. Cubes of lamb may be substituted for the beef. I learned how to prepare this dish while I was living in Syria for a year, studying abroad. Please note: if you use dry lima beans, they must soak in water overnight. The shells may come off of them when you begin to cook them, but this is normal.
Provided by Mustafas Cook
Categories Stew
Time 3h45m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in a large frying pan with some olive oil from the bottle. Add season salt if desired or use regular salt and pepper. Make sure all pieces of meat have been browned. Set aside.
- In a stew pan, over medium heat, add the olive oil and the tomato paste. Fry the tomato paste about 5-8 minutes. If it seems dry, add more oil in small amounts. It should be chunky in the oil, not runny like soup. Stir constantly! This will burn very easily.
- Turn down the heat, add 2 cups of water. Stand back, it may spit at you! Continue to add the water in 2-cup increments. Add the boullion cubes. Stir around and scrape the bottom of the pan to make sure all tomato paste is mixed in the water.
- Add the lima beans and the meat. Bring to a boil (should take about 5 minutes) then reduce to a simmer. Add salt and pepper to taste. Depending on the quality of the meat, it may take 2-4 hours for the meat to become tender.
- Add more water if too much boils out or it is too salty.
- Serve with Middle Eastern rice.
- This can be prepared in a stainless steel or non-stick pan. I prefer non-stick. Additionally, it may be transferred to a crock pot to simmer all day. Never leave food cooking on the stove unattended!
Tips:
- Use fresh, vibrant green peas for the best flavor and texture. Frozen peas can also be used, but they should be thawed and drained before cooking.
- If you don't have fresh mint or cilantro, you can use dried herbs instead. However, fresh herbs will give the dish a much more vibrant flavor.
- Add a squeeze of lemon juice to the bazella just before serving to brighten up the flavors.
- Serve bazella with rice, pita bread, or your favorite flatbread.
- For a vegetarian version of bazella, omit the chicken or lamb and add extra vegetables, such as zucchini, carrots, or potatoes.
Conclusion:
Bazella is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh peas and is also a good source of protein and fiber. Whether you serve it as a main course or a side dish, bazella is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love