Fasoulia
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Green beans and tomtaoes originated in South America, and where introduced to Egypt and the Balkans by the Spanish during the Columbian exchange.[1]
Regional varieties
Fasoulia may use different varieties of beans in parts of the Arab world;[2] Lebanese fasoulia replaces green beans with white beans and typically includes lamb meat.[3][2] A vegetarian version is popular among Turkish Jews.[4][1]
Zeytinyağlı fasulye is a vegetarian dish found in Turkish cuisine of green beans cooked in olive oil.[5][6] Zeytinyağlı refers to dishes cooked in olive oil.[5]
See also
- Gigantes plaki, Greek white bean and tomato dish
- Kuru fasulye, Turkish white bean and tomato dish
- Baked beans, European white bean and tomato dish
- Fasole cu cârnați, Romanian white bean and tomato dish
References
- 1 2 3 4 Marks, Gil (17 November 2010). "Fasoulia". Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. Retrieved 26 March 2026.
- 1 2 3 Kalla, Joudie (17 September 2019). Palestine on a Plate: Memories from My Mother's Kitchen. Quarto Publishing Group UK. ISBN 978-0-7112-4528-0. Retrieved 26 March 2026.
- ↑ Hajj, Jay (23 May 2017). Beirut to Boston: A Cookbook: Comfort Food Inspired by a Rags-to-Restaurants Story. Page Street Publishing. ISBN 978-1-62414-356-4. Retrieved 26 March 2026.
- ↑ "Turkish Green Beans (Fasoulia)". The Washington Post. 13 December 2016. Retrieved 26 March 2026.
- 1 2 "What We're Cooking This Week: Turkish-Style Romano Beans and Tomatoes Cooked in Olive Oil". Willamette Week. 29 August 2023. Retrieved 26 March 2026.
- ↑ ALTAN, GÜLAY BARBAROS (9 July 2022). "Mutfağımda yeri apayrı... Taze fasulye". Hurriyet (in Turkish). Retrieved 26 March 2026.
