I COOK IT MY WAY

Picture by Husein Turbi

Tabikhat Fasolia bil laham…or the Libyan version of Chili Con Carne!

For four portions you should have:

500 g              beef suitable for stews, cut in cubes

100 g              sliced onions

    2                diced garlic cloves

   3 dl              white broad beans, soaked in water over night

   3 tbsp          tomato paste

   2 tbsp          chopped parsley

   2 tbsp          copped coriander

   ½ tbsp         Cumin (Jeera)

   2 tbsp          olive oil

   2                 bay leaves

water, salt, curry powder, black pepper, cinnamon

Heat olive oil in a large casserole and fry the sliced onions, garlic and beef cubes.

Add all spices and tomato paste but not the coriander and parsley.  Stir ingredients well

over a medium heat.

Add a suitable amount of water to cover all ingredients and bring to the boil.

Add the soaked broad beans and cook over a low heat for about 50 minutes or until the beans are well cooked.  Add little pit of water if necessary.

The quality of beans determines how much water is needed for the cooking process.Ten minutes before serving, add the herbs and serve with bread or rice of your Choice.