Best 3 Lebanesesyrian Bazella Recipes
Feast your senses on the vibrant flavors of the Middle East with a culinary journey to Lebanon and Syria. Embark on a tantalizing adventure as we unveil two delectable recipes that showcase the essence of these culinary powerhouses: Bazella Bil Lahm, a hearty and flavorful lamb and green pea stew, and Mujadara, a comforting lentil and rice dish bursting with earthy goodness. Immerse yourself in the rich tapestry of spices, herbs, and fresh ingredients that define these iconic dishes, taking your taste buds on an unforgettable odyssey. Let the aromatic blend of cumin, coriander, and mint dance on your palate in Bazella Bil Lahm, while Mujadara captivates with its harmonious balance of nutty lentils, fluffy rice, and caramelized onions. Prepare to be enchanted by the vibrant colors, enticing aromas, and unforgettable flavors that await you in this exploration of Lebanese and Syrian cuisine.
Let's cook with our recipes!
LEBANESE/SYRIAN BAZELLA
After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared.
Provided by Mustafas Cook
Categories Stew
Time 2h30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut onion in to small pieces. Do not mince or chop too finely, but at the same time, do not cut or chop too coarsely. Set aside.
- Wash carrots and cut them into 1/4" thick pieces. Basically, you don't want them too thin or they will disintegrate into the broth. You can peel them if you prefer, before cutting. Set aside.
- In a large frying pan, brown the meat with some seasoning salt and pepper. Add the onion and some olive oil from the bottle. Make sure all the meat is brown. Set aside.
- In a stew pan, fry the 3 tbsp of tomato paste in the 1/4 cup olive oil for about 5-8 minutes. If it seems dry-looking, add a small amount of extra oil at a time. It should look chunky in the oil, not runny like soup. Stir constantly, it will burn very fast!
- Reduce the heat, add first 2 cups of water. Stand back, it may spit at you! Keep adding until all 6 cups have been added. Add the soup cubes. Let this boil for 5 minutes. Scrape the bottom of the pan, making sure all of the tomato paste mixes in the water.
- Add the meat, carrots and peas. Allow to come to a boil (takes about 5 minutes) then reduce heat to a simmer. Add salt and pepper to your taste. Cook until meat is tender. Cooking time depends on the quality of meat.
- Serve with Middle Eastern rice.
- Extra water may be added to counter-act any saltiness or if too much evaporated out while cooking.
- Cooking times may vary depending on stove type. Just keep on eye on it and never walk away from cooking food! Stainless steel or a non-stick pan may be used. I prefer non-stick. This may also be transferred to a large crock pot and set on low. Yield depends on how much water is allowed to boil out, but pretty much it makes a lot! Count on leftovers if you're not having people over.
LEBANESE/SYRIAN FASOULIA
This dish is similar to Bazella, with its tomato-based broth. In this dish, the main ingredients are fasoulia, a type of lima bean and meat. Cubes of lamb may be substituted for the beef. I learned how to prepare this dish while I was living in Syria for a year, studying abroad. Please note: if you use dry lima beans, they must soak in water overnight. The shells may come off of them when you begin to cook them, but this is normal.
Provided by Mustafas Cook
Categories Stew
Time 3h45m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in a large frying pan with some olive oil from the bottle. Add season salt if desired or use regular salt and pepper. Make sure all pieces of meat have been browned. Set aside.
- In a stew pan, over medium heat, add the olive oil and the tomato paste. Fry the tomato paste about 5-8 minutes. If it seems dry, add more oil in small amounts. It should be chunky in the oil, not runny like soup. Stir constantly! This will burn very easily.
- Turn down the heat, add 2 cups of water. Stand back, it may spit at you! Continue to add the water in 2-cup increments. Add the boullion cubes. Stir around and scrape the bottom of the pan to make sure all tomato paste is mixed in the water.
- Add the lima beans and the meat. Bring to a boil (should take about 5 minutes) then reduce to a simmer. Add salt and pepper to taste. Depending on the quality of the meat, it may take 2-4 hours for the meat to become tender.
- Add more water if too much boils out or it is too salty.
- Serve with Middle Eastern rice.
- This can be prepared in a stainless steel or non-stick pan. I prefer non-stick. Additionally, it may be transferred to a crock pot to simmer all day. Never leave food cooking on the stove unattended!
BAZELLA (MIDDLE EASTERN-STYLE BEEF CASSEROLE)
This Middle Eastern-style beef casserole is easy to prepare and makes an excellent weekend lunch or supper dish.
Provided by English_Rose
Categories Stew
Time 2h20m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F
- Heat the oil in heavy-based frying pan over medium heat. Add the onion and garlic, and gently fry until golden.
- Add the braising steak and cinnamon, and fry for a further 3-5 minutes, stirring, until the meat is lightly browned. Transfer the contents of the frying pan to a casserole.
- Deglaze the frying pan with half the wine, and pour this mixture into the casserole.
- Add the tomato paste, water and remaining wine to the casserole. Stir in the bay leaf and a dash of Worcestershire sauce. Mix well and season to taste.
- Place the casserole in the oven and cook for 1 hour 30 minutes.
- Stir in the beans and cook for a further 10 minutes.
- Stir in the parsley just before serving.
- Ladle into serving dishes and garnish each dish with a parsley sprig.
- Serve with good crusty bread.
Tips:
- For the best flavor, use fresh, ripe vegetables.
- If you don't have fresh peas, you can use frozen peas. Just thaw them before using.
- You can also use other vegetables in this dish, such as carrots, celery, or potatoes.
- If you want a thicker stew, you can add a little bit of cornstarch or flour to the sauce.
- Serve bazella with rice, pita bread, or your favorite side dish.
Conclusion:
Bazella is a delicious and easy-to-make stew that is perfect for a weeknight meal. It is packed with vegetables and protein, and it is sure to please everyone at the table. So next time you're looking for a new recipe to try, give bazella a try. You won't be disappointed.
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