Ras Alaspor stew with green beans and tahini - Walla! Food

2022-01-12T06:33:57.713Z

Small cubes of lamb or lamb, cooked with fresh green beans and served with chickpeas and tahini. A recipe for a rich dish that is simply a delicacy. Enter >>

Ras Alaspor stew with green beans and tahini

Diced lamb or lamb, cooked with fresh green beans and served with chickpeas and tahini, a rich and wonderful winter stew

Walla!

Food

12/01/2022

Wednesday, January 12, 2022, 08:00 Updated: 08:20

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Lamb stew with green beans (Photo: Shani Brill)

Chef Nashat Abbas, who was the chef for years of El Babour Restaurant in Wadi Ara and El Babour Yam in Acre, has embarked on a new path and recently opened the Sahara Palace Restaurant in Kfar Nin in the Jezreel Valley.

There in front of the valley fields he cooks Galilean food consisting of delicacies and childhood memories combined with new and ancient techniques.

The wintry weather made us want to ask Abbas to warm us up with recipes for stews and soups from his rich cuisine.

So after teaching us to add fresh hyssop leaves to vegetable soup, season the lentil soup with wild fennel and cook winter succulent spinach leaves with garlic and hot yogurt sauce, he makes ras alaspor with beans - lamb or lamb cubes, cooked with fresh green beans and served with berries Hummus and tahini.

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Required in winter weather (Photo: Shani Brill)

Ras Alaspor with green beans is one of the winter dishes that Abbas' mother used to cook for him as a child.

"First she would take out a piece of lamb, a back shank to be exact," he says, "and then cut it into bite-sized cubes or as they call in Arabic Ras Al-Aspur - the size of a bird's head. Whole green beans, until a rich and wonderful stew is obtained. "

Although we are used to making green beans mainly with the beginning of spring in late February-early March, Abbas promises that it can already be found in the markets.

Lamb with beans and tahini

Recipe By: Nashat Abbas, Walla!

Food

20 minutes work
60 minutes total
Easy to prepare
4 diners

Arabic
fleshy
Lamb / lamb
Stews
meat
kosher

Lamb stew with green beans (Photo: Shani Brill)

Ingredients

- 500 grams of lamb shank or lamb cut into cubes like shish kebab (ask the butcher)
- ¼ Olive oil
- 1 large onion, cut into strips
- 4 whole garlic cloves
- 500 grams of green pods in pods (just be sure to lower the edges)
- 4-5 whole bell peppers
- Grated nutmeg
- Salt
- 2 cups
- ¾ Cooked chickpeas
- 1 teaspoon ready-made (not raw)
For the conversion table, click here>

Preparation

How to make lamb with beans and tahini?

1 In a large skillet or wide, flat pan, heat a quarter cup of olive oil.
Burn the meat cubes on all sides, remove and set aside.
2 In the empty pan with the oil residue, add the onion, fry until golden.
3 Add the whole garlic cloves, beans and spices.
Fry until nicely browned and return the meat.
4 Pour the water, bring to a boil and cook over low heat for about 40 minutes until the meat is tender.
5 Add the cooked chickpeas, a teaspoon of tahini and stir.
Taste, adjust seasoning as needed and serve.