Fasoulia Bil Zeit is a simple, time-tested and delicious dish can be made with different kinds of beans, but in Palestine it is common to use green runner beans. I adore Joudie Kalla’s spicy green bean recipe from her cookbook, Palestine on a Plate. I like that she uses lots of chili because I am a big fan of spicy food. Most Palestinians love their heat. Gaza, is renowned for its chili and it is often eaten with many Palestine dishes or is place on the table as a side. This dish can be enjoyed hot or cold and is marvelous with toasted bread or as a side dish with lamb.
- 15 minutes
- 25 minutes
- 4 pax
- 1/3 cup olive oil, plus more for drizzling
- 2 large onions, chopped
- 1-2 heads of garlic chopped
- sea salt
- 1 large red chili sliced (optional)
- 300g green beans trimmed
- 1 cup tomato passata or puree
- Heat oil in a heavy-based saucepan.
- Add the chopped onions and let them sauté slightly until soft and translucent, but not brown.
- Once they have softened, add the garlic and let them sweat.
- Once the flavours have combined add 1 teaspoon of salt.
- Add chili and green beans. Cook until beans are cooked to your liking, then add tomato passata.
- Check the seasoning and continue to simmer but don’t over cook.
- Drizzle with more olive oil before serving.
Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.
She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.