Mafraqe with Beans
Mafraqe with green fava beans, lamb, onion, ghee, salt, and black pepper. Start by sautéing the onion in ghee, then add tender lamb. Cook the beans separately with a little water and ghee until nearly tender, then add the meat-and-onion mixture and leave for a few more minutes. Serve hot. This quantity serves approximately six people.
A cooked bean and meat dish, usually made with onions and warm spices, served hot as a filling meal.
Like a hearty bean and lamb skillet.
Mafraqe is a rustic cooked mixture with a soft texture. It is usually eaten warm with bread.
Ingredients
- 1.5 kg green fava beans
- as desired lamb meat
- 3 medium onions, 700 g onion
- 3 tablespoons ghee
- salt salt
- black pepper black pepper
- half a glass of water water
Instructions
- In a pot, cut the onions in half, then into squares.
- In the pot, add 3 tablespoons of ghee and heat until melted.
- In the pot, add the chopped onion with a pinch of salt and a pinch of black pepper, and stir until softened.
- In a frying pan or pot, add the tender lamb over the onion and stir with the onion until cooked, then season it with salt and black pepper.
- In another pot, add the green fava beans with 1 tablespoon of ghee and half a glass of water.
- In the pot, cover the beans and leave for 10 minutes, until they begin to cook and the fava bean skins start to split.
- In the pot, add the cooked meat and onions to the beans and stir them together.
- In the pot, cover the mixture and leave for 5 to 7 minutes, until the dish is fully cooked.
- On a serving platter, serve the dish hot with plain yogurt, green onions, arugula, mint, peppers, radishes, or tarragon, if available.