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1 large onion, sliced (a Vidalia onion can add a nice sweet flavor)
Sauté onion (and garlic if desired) in oil. Add tomatoes. Cook for 5 minutes until it thickens.
Add green beans and water to almost cover the beans (or chicken soup if desired). Add sugar if desired. Cook on a low flame for 2-8 hours. The longer it cooks, the more blended the flavors.
Poster's Notes:
I recommend trying it with all of the ingredients and then experiment as needed.
This is a very popular Turkish recipe, especially in the Etz Ahaim community. All of the popular variations are included here and each family has their own secret mixture! Feel free to experiment with this recipe.
You can also substitute zucchini or eggplant for the green beans.
Posted by Riva Ben Ezra
Nutritional Info Per Serving: N/A
6 to 8 plum tomatoes (canned or sauce is OK)
1 package fresh green beans
Juice of 1/2 lemon
Salt to taste
Olive oil for sautéing
Chicken broth (optional- or may use bouillon powder)
2 cloves garlic, minced (optional)
2 tablespoons sugar (optional-may use Splenda)
This is the Jewish version of Fasoulika, which is popular in Greece and Turkey (Jews from these countries have much of the same recipes). This recipe is from my synagogue's cookbook, "Come, Es Bueno!" As you can see, it has much less oil and a lot of taste!