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pasta flora

Pasta Frola aka Apricot Jam Tart (Mabroushe)

Lebanese Dishes Other Desserts Recipes

Pasta Frola aka Apricot Jam Tart (Mabroushe)

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mrsclueless

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The Clueless Fasoulya of your dreams. Ingredient

The Clueless Fasoulya of your dreams.

Ingredients
1kg fresh white fasoolya beans, or 500g dried beans soaked overnight
500g boiled lamb shanks
3 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbsp tomato paste
2 tsp salt
1½ tsp allspice
1½ tsp cinnamon
1 tsp ground cardamom
6 cups lamb stock

Method
1. Prepare the lamb shanks by boiling them in a pressure cooker
2. If using fresh beans, rinse and set aside. If using dried beans, soak them overnight in plenty of water with 1 tsp baking soda, then drain and rinse well before cooking.
3. In a large pot over medium heat, add the olive oil and chopped onion. Cook until softened and wilted.
4. Add the minced garlic and cook for about 1 minute with the onion.
5. Stir in the tomato paste and cook it with the onion and garlic for 1 minute.
6. Add the fasoolya beans and sauté them with the onion mixture for about 5 minutes.
7. Season with the salt, allspice, cinnamon, and cardamom.
8. Lower the heat to low, cover the pot, and let the beans cook for about 2 minutes.
9. Turn off the heat and keep the pot closed.
10. Once the lamb is ready and very tender, place the cooked lamb shanks on top of the fasoolya beans.
11. Strain the lamb stock and add 6 cups, making sure the beans are covered.
12. Bring to a gentle boil, then reduce the heat to medium-low, cover, and cook for about 45 minutes, stirring occasionally, until the beans are very tender and the sauce has thickened.
13. If the liquid reduces too much during cooking, add more reserved stock one ladle at a time. If you run out of stock, add a little water instead.

Behind the scenes of a shoot day with Roger 🎬 @ro

Behind the scenes of a shoot day with Roger 🎬
@rogermoukarzel #cookbook

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