Fogaiyya Stew From Gaza City Recipes

FOGAIYYA (STEW FROM GAZA CITY)

Steps:

• Wash chard well, chop finely and set aside.
• Place meat and water in a stockpot and bring to a boil, skimming any froth.
• Lower heat to medium.
• Tie spices in a piece of gauze or disposable tea filter and add with onions. Cover and let simmer on medium-low heat for 1-1/2 to 2 hours, or until meat is tender.
• Stir in rice, 1-1/2 teaspoons of the salt and canned chickpeas. (If using dried chickpeas, add them to the meat halfway through cooking.) Cook until rice is soft, approximately 10 minutes.
• Add chard by handfuls, stirring after each addition. Decrease heat to low.
• Meanwhile, in a mortar and pestle, mash the garlic and remaining 1/2 teaspoons salt.
• Fry the garlic in olive oil until lightly browned.
• Add to stew and mix well.
• Just before serving, stir in lemon juice.
• Pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbread.

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.