Green beans with olive oil (Fasolia bi zait) from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 50) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mpo on October 19, 2021

    This is a lot of work for green beans but I actually cooked fish in the tomato sauce and after boiling the water for beans, made some pasta. I saw another note about cutting up the tomatoes, and I smashed mine throughout the simmering process.

  • mharriman on August 16, 2021

    Lovely flavors. The key with this dish, as with any green bean dish IMO, is to not overcook the beans. I cooked mine to al dente and then plunged them in ice water before draining and combining with the tomato mixture. The directions don’t include cutting up the tomatoes but the photo clearly shows the tomatoes in small pieces. I cut mine in chunks but would dice them, or just use a can of diced tomatoes, next time. Paired with with lamb meatballs, tzatziki, pita bread, and Everday Palestinian salad (salad recipe in same cookbook) for a tapas meal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.