Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a delicious, easy, and quick recipe. Children love it. Best served with plain white rice and roasted or grilled chicken. It reminds me of my childhood as my mother use to make it for us. My mam took this recipe from my grandmother. It's a traditional Egyptian dish. The best part is that it is an all year recipe.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock.

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  • Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.

Nutrition Facts

80 calories; protein 2g; carbohydrates 10.2g; fat 3.8g; cholesterol 0.4mg; sodium 408.7mg. Full Nutrition
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