Fasoulia bi Lahme (White Bean and Lamb Stew)
Local name: فاصولياء باللحم
In short: White beans and lamb cubes braised slowly in a garlicky tomato sauce scented with allspice and cinnamon, ladled over rice for a Friday-style lunch. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h
- Resting
- 8 h
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Fasoulia bi lahme is a staple of the Syrian family lunch table, especially in colder months. Soaked white beans cook with chunks of lamb until the meat falls apart and the broth turns thick and red from tomato. Allspice and cinnamon give it a warm, gentle background. It is always served with rice, and many homes finish the plate with a squeeze of lemon and a pickle on the side.
Instructions
- Heat the oil in a heavy pot over medium-high heat. Brown the lamb in two batches for about 4 minutes per batch, then move it to a plate.
- Lower the heat to medium and cook the onion in the same pot for 6 minutes until soft. Add the garlic and cook for 1 minute, then stir in the tomato paste, allspice, cinnamon and pepper for 1 minute.
- Return the lamb to the pot. Add the drained beans, crushed tomatoes and hot water, and bring to a boil. Skim off any foam.
- Cover and cook over low heat for 45 minutes. Stir in the salt, then cook for another 40 to 50 minutes, until the beans and lamb are very tender and the sauce has thickened.
- Uncover for the last 10 minutes if the stew is too thin. Stir in the coriander and taste for salt.
- Serve hot over rice with lemon wedges.
Tips
- No time to soak? Use 3 cans of cooked white beans (drained) and cook the stew with the lamb for 1 hour 15 minutes, adding the beans for the last 20 minutes.
- Beef chuck replaces lamb, and a few pieces of bone-in meat give the sauce body. Add a pinch of Aleppo pepper if you like some heat.
Questions and answers
Can I make fasoulia ahead of time?
Yes. It improves overnight and keeps for 4 days in the fridge. Reheat gently and add a splash of water if the sauce has thickened.
Can I freeze white bean and lamb stew?
Yes, freeze it in portions for up to 3 months. The beans stay intact if you thaw it overnight in the fridge and reheat slowly.
Why are my beans still hard?
Old dried beans can take much longer, and hard water or too much acid early on slows softening. Soak well, keep the tomato for after the beans start to soften if needed, and cook longer.
How long does it take to make Fasoulia bi Lahme (White Bean and Lamb Stew)?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Fasoulia bi Lahme (White Bean and Lamb Stew)?
About 400 kcal per serving, with 26 g of protein, 36 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 36 g |
| Fat | 17 g |
| Fiber | 11 g |
| Sugar | 5 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
