Yahni me koukia

Yahni me koukia

Meat stew with broad beans

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg boneless beef or lamb stewing meat
2 tablespoons olive oil
or 40g butter
1 large onion, finely chopped
2 garlic cloves, crushed
70g celery, chopped
1 carrot, sliced
250g tomatoes, chopped and peeled
60g tomato paste
60ml dry red wine
3 cloves
1 bay leaf
3 tablespoons flat-leaf parsley, chopped 
1/2 teaspoon sugar
salt and freshly ground black pepper, to season
500g very young broad beans, (see note)

Method

  1. Trim the meat and cut into 3 cm cubes.
  2. Heat half the oil or butter in a heavy-based saucepan. Add a single layer of meat to the pan at a time and brown quickly on each side. Remove to a plate.
  3. Reduce the heat and add the remaining oil to the pan. Gently fry the onion until translucent. Add the garlic, celery and carrot and fry for a few minutes longer.
  4. Stir in the tomatoes, tomato paste, wine, cloves, bay leaf, most of the parsley and 250 ml water. Return the meat to the pan. Add the sugar and season with salt and pepper. Cover and simmer gently for 45 minutes for lamb, or 1¼ hours for beef.
  5. Wash the broad beans well, then top and tail them, pulling off the strings at the same time. Cut into 8 cm lengths, then add them to the stew. Cover and simmer for a further 30–45 minutes, or until the meat is tender.
  6. Sprinkle with the remaining parsley. Serve hot with a tossed salad and crusty bread.

Note

  • Any one of the following vegetables can be used instead of broad beans. Use the same quantity unless otherwise specified.

    Green beans: Top, tail and string if necessary.

    Green peas: Shell 1 kg fresh green peas, or use 310 g frozen peas.

    Celery: Omit celery from the basic recipe. Cut ½ bunch celery into 8 cm lengths and blanch in boiling salted water for 5 minutes.

    Zucchini: Top and tail, then cut into 1 cm slices.

    Cauliflower: Break 1 small head of cauliflower into florets. Soak in salted water, drain and rinse.

    Potatoes: Peel 750 g potatoes. Cut into quarters.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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