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Fasoulia Nashfe

PALESTINE

White Bean & Lamb Stew

SUBMITTED BY

Yasmeen

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Yasmeen’s family recipe is a comfort food that I’ll be craving all year round!

Fasoulia Nashfe is a beloved Palestinian dish made with stewed white beans in a tomato-based sauce, often flavored with garlic, onions, olive oil, and warming spices. Traditionally served with rice, this comforting and filling meal has long been a staple in Palestinian kitchens. Its name—fasoulia meaning “beans” and nashfe meaning “dry” (to distinguish it from soupier versions)—reflects both its humble ingredients and its rich cultural heritage.

Ancient Roots in the Palestinian Kitchen

The history of Fasoulia Nashfe can be traced back to ancient Palestine, where legumes like beans, lentils, and chickpeas have been central to the local diet for centuries. The fertile lands of the Levant, with their olive groves, wheat fields, and vegetable farms, provided the foundation for a cuisine built on simplicity, seasonality, and sustenance. Fasoulia Nashfe emerged as a practical and affordable dish for feeding families—especially during cooler months when protein-rich meals were essential.

Tomatoes, Spices, and Regional Variations

Beans were often harvested in the summer, dried, and stored for use throughout the year. The tomato base of the stew, introduced after tomatoes arrived in the region during the Columbian Exchange, added a new layer of flavor and color to traditional recipes. Over time, Palestinian cooks adapted the dish to suit regional tastes—some adding chunks of meat like lamb or beef, while others kept it vegan by relying on bold seasonings such as cumin, allspice, and cinnamon to deepen the flavor.

A Dish of Home and Heritage

Fasoulia Nashfe holds more than culinary significance—it also carries emotional and cultural weight. It is often associated with home-cooked meals, family gatherings, and the nurturing care of mothers and grandmothers. In Palestinian households, the dish is usually cooked in large pots, shared with extended family, and served with vermicelli rice and fresh salad or pickles on the side. The simplicity of the ingredients is balanced by the richness of tradition and love that goes into every pot.

As part of the broader Palestinian culinary identity, Fasoulia Nashfe has also been a quiet symbol of resilience and preservation. In the face of displacement and diaspora, many Palestinians continue to cook and pass down recipes like Fasoulia Nashfe as a way of holding onto cultural heritage. It connects generations and reinforces a shared identity rooted in land, memory, and the kitchen table.

Today, Fasoulia Nashfe is enjoyed not only in Palestine but also throughout the Middle East and among Palestinian communities around the world. Modern versions of the recipe may use canned beans or pressure cookers for convenience, but the essence of the dish remains unchanged. Whether made with meat or prepared as a vegan stew, Fasoulia Nashfe continues to nourish both body and soul.

From its historical roots in ancient agriculture to its enduring role in Palestinian culture, Fasoulia Nashfe is more than just a bean stew—it’s a dish steeped in history, hospitality, and home.

Fasoulia Nashfe

Servings 6
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Equipment

  • instant pot or pressure cooker

Ingredients
  

  • 1 large brown onion diced
  • 4-5 cloves garlic whole
  • 1 lb lamb or beef stew meat diced in 2” cubes and dabbed dried with paper towel
  • cinnamon, cardamom, allspice, salt and fresh black pepper measure with your heart - be generous
  • 1 pinch ground nutmeg and clove
  • 1 14oz can whole peeled tomatoes
  • 2 Tbsp tomato paste
  • salt & pepper to taste
  • 3-4 Tbsp olive oil
  • 1 can's worth chicken stock or water
  • 2 14oz cans cannellini or great northern beans drained and rinsed

Instructions
 

  • Set an electric pressure cooker to Sauté, and allow to heat thoroughly 5-10 minutes until it finishes preheating. If using a stovetop pressure cooker, heat over medium-high heat until hot enough to sauté onions.
  • Add a generous glug of olive oil to the hot cooker or insert (about 3-4 tbsp but measure with your heart) and sauté the onions until golden. A little color here is good! Add in the garlic and toss together for a minute or two.
  • Add in the meat and let sit undisturbed for 2-3 minutes to brown a little. It doesn’t have to be deeply browned on all sides - there will be plenty of flavor without extra browning.
  • Generously season the meat with the cinnamon, cardamom, allspice, salt and fresh black pepper. You want to coat the meat with the spices, don’t be shy. Add in a smaller amount of fresh nutmeg and a pinch of cloves if desired. Stir in the tomato paste and sauté 2-3 minutes to coat the meat/onions/garlic.
  • Add in the can of tomatoes and crush with your utensil. Add a can worth of chicken stock or water, and stir, scraping up the bottom of the pan if needed. Sprinkle with more of the cinnamon, cardamom, allspice, salt and pepper to season the tomatoes.
  • If using an electric cooker, turn the cooker off, cover with the lid, then re-set to Pressure Cook for 40 minutes. (If using a stovetop cooker, close the lid and allow the cooker to reach pressure. Once it’s at pressure, turn down the stove to the lowest setting that allows it to remain at pressure, for 40 min).
  • Once done, follow instructions to quick release the electric cooker (or, for stovetop, allow 20 minutes for natural release). Stir in the prepared beans and simmer, uncovered (not at pressure) for another 10 minutes to combine the flavors and reduce some of the liquid.
  • Serve with rice and yogurt. Enjoy!
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.