Jeanne Andelman’s Cheese Boreg Casserole
Reconnecting with Aunt Jeanne through this project has been a rich experience, for both palate and soul - kind of like this eating this cheese boreg!
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Fasulia – green bean and tomato stew – is one of my favorite Armenian dishes from childhood. The pronunciation reminds me of facile (French for “easy”), and thus it seems aptly named. My cousin Lisa converts this vegetable side dish into a complete meal with ground meat and serves it with pilaf and a yogurt-dressed salad. Must be nice living in her house! I’ve added tomato paste and a few extra spices to her recipe because I like the extra zing.
8 servings
40min
40min
1h20
2 | lbs of green beans, ends trimmed and cut into 1-inch pieces | |
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1 | lb ground meat (beef, lamb or turkey) | |
1 | large white or yellow onion, diced | |
½ | lb. mushrooms, sliced (optional) | |
3 | oz. tomato paste, diluted in 2 cups of water | |
1 | 15-oz can of diced tomatoes | |
2-3 | garlic cloves, minced | |
1.5 | tsp salt, or to taste | |
1 | tsp pepper, or to taste | |
1 | tsp dried basil | |
1 | tsp dried oregano | |
2 | tsp olive oil (optional) |
1. | In a large pot or dutch oven, brown the meat in a pan with the olive oil (if needed). |
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2. | Use a slotted skimmer spoon to transfer the meat onto a plate while retaining any rendered oil in the pan. |
3. | Add the onions and additional olive oil (if needed) to the pan and sauté until soft and translucent. |
4. | Add the meat back to the pan along with the garlic, salt, pepper, basil, and oregano, and stir well to incorporate. |
5. | Add the green beans, mushrooms (if using), diced tomatoes and diluted tomato paste and stir to incorporate. |
6. | Bring the mixture to a boil and reduce the heat. |
7. | Simmer for 40 minutes to allow the green beans to cook before serving. |
8. | Serve with a side of bulghur pilaf for a healthy and complete meal. |
1. | For a more complete meal, add ground turkey to this dish. Brown it first, and season with salt, pepper and garlic powder, to taste. Remove it once browned, then add it back when adding the tomatoes. |
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Reconnecting with Aunt Jeanne through this project has been a rich experience, for both palate and soul - kind of like this eating this cheese boreg!
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