Name: Fasolia bi Lahme
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Cuisine: Libanesa / Medio Oriente
Ingredients: 500 g lamb or beef (cut into chunks); 400 g white beans (cooked or soaked overnight); 1 unit onion (finely chopped); 2 cloves garlic (crushed); 500 ml beef broth (or water)

Fasolia bi Lahme

Fasolia bi Lahme is much more than just a simple stew; it is an authentic representation of home and tradition in Middle Eastern gastronomy. This comforting dish is made by combining tender chunks of meat, usually lamb or beef, with white beans that are slowly cooked until they reach a buttery texture that melts in the mouth. As seen in Fasolia bi Lahme.png, the meat is presented golden and juicy, integrated into a flavorful, thick broth that enhances all the ingredients. It is a recipe that celebrates simplicity and patience, where every bite tells a story of quality ingredients cooked with enough time to develop a depth of flavor that is simply unforgettable and deeply comforting for any palate.

110 min Medium Libanesa / Medio Oriente 4 servings

The first time I prepared Fasolia bi Lahme, I felt immediately connected to a culinary heritage that values wholesomeness and honest flavor above all else. What I enjoy most about this stew is the slow-cooking process; the aroma that fills the house while the meat becomes tender and the flavors of the beans merge with the broth is something truly special. Serving it, as we see in Fasolia bi Lahme.png, is an act of care for family or friends, as it is a dish designed to be shared around a cozy table. I like to serve it with some Lebanese-style rice to soak up the broth. Preparing it requires time, certainly, but that investment is minimal compared to the huge reward of enjoying such a balanced and traditional bite. To me, this stew is a reminder that cooking is a powerful tool to bring people together and preserve traditions that might otherwise be lost in the rush of modern life. Every time I decide to cook it, I feel like I am paying a small tribute to the generations who perfected this wonderful recipe.

Ingredients

500 g lamb or beef (cut into chunks)

400 g white beans (cooked or soaked overnight)

1 unit onion (finely chopped)

2 cloves garlic (crushed)

500 ml beef broth (or water)

Instructions

Brown the meat chunks in a pot with a little oil until well-seared.

Add the onion and garlic, cooking until they are translucent and aromatic.

Incorporate the white beans and cover with the beef broth.

Cook over low heat for at least an hour and a half until the meat is very tender.

Serve hot, garnished with fresh herbs to taste.

Fasolia bi Lahme

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