By eatmundo · August 4, 2026
🇪🇬Same ingredients, elsewhere in the world
23 matchesDishes from other countries' kitchens, made from the same core ingredients as Fasolia Khadra (Beef and Green Bean Stew). The percentage is the share of ingredients the two recipes have in common.
Loubieh Bi ZeitIn Lebanon · same ingredients· Same technique71%
PelmeniIn Russia · same ingredients62%
BigusIn Russia · same ingredients62%
A comforting, wholesome Egyptian stew featuring tender beef simmered with fresh green beans in a rich tomato-based sauce. It's a staple lunch dish served alongside vermicelli rice.
According to eatmundo's ingredient comparison, the closest dish to Fasolia Khadra from another cuisine is Loubieh Bi Zeit (Lebanon): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 600g of beef into bite-sized cubes.
- 2
Heat 2 tbsp ghee in a large pot over medium heat and brown the beef until seared on all sides, about 8 minutes.
- 3
Add the finely diced onions and sauté with the beef until they become golden and soft, about 6 minutes.
- 4
Stir in the 2 tbsp tomato paste, allowing it to cook for 2 minutes to deepen the color and remove raw acidity.
- 5
Pour in 720 ml of water, bring to a boil, then cover the pot, reduce the heat to low and simmer for 90 minutes until the beef is nearly tender. If the liquid runs low, add a little hot water.
- 6
Add the 500g of trimmed green beans and the 3 minced garlic cloves to the pot.
- 7
Season with 1 tsp salt and 1/2 tsp black pepper, then cook for another 15-20 minutes until the beans are tender but still retain a bright color.
- 8
Check the sauce consistency and let it simmer uncovered for a few minutes if it needs thickening.
Frequently Asked Questions
What is Fasolia Khadra?
Fasolia Khadra is an Egyptian stew of beef and green beans simmered in a tomato-based sauce flavored with onions, garlic and ghee. It is a common home-cooked meal typically served over vermicelli rice for lunch or dinner.
What is the best cut of beef for this stew?
Chuck or shoulder roast is ideal, as they become buttery-soft after slow simmering.
Can I use frozen green beans?
Yes, just add them directly to the stew and adjust the cooking time by a few minutes less.
Do I need to sear the beef?
Yes, searing is critical to create a fond at the bottom of the pot, which provides the base for a rich sauce.
What should I serve with this?
It is traditionally served with 'Roz be-shareya' (Egyptian vermicelli rice) and sometimes a simple tomato salad.
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