Please enter the email you’re using for this account.
It may not be quite that time of year yet when you start pulling out those slow-cooking, warm recipes, but it’s never too early to get a head start on comfort food! Naomi is joined by Suzanne Sasson of Kitchen Caboodles, as she learns how to make this soul-warming traditional Syrian stew—something that Suzanne makes every Shabbat!
Get the recipe:
2 tablespoons oil
1 large onion, finely chopped
3 large cloves garlic, crushed, or 3 cubes Dorot Frozen Garlic
1/4 pound cubed veal or cubed flanken (I use I & D Glatt’s shish kabob cubed beef) and/or marrow bones
3 generous shakes Gefen Cinnamon
3 generous shakes allspice
2 (16-ounce) bags Gefen Great Northern Beans(soaked overnight with 1 tablespoon of salt per bag)
water
2 tablespoons salt (1 tablespoon per bag beans)
3/4 – 1 tube (7.5 ounces) Tuscanini Tomato Paste, to taste
Get the full recipe for Fasulye!
For more with Naomi Nachman, watch Sunny Side Up!
How Would You
Rate this video?
Please log in to rate
Reviews