Lebanese Style Green Peas with Tomato Sauce (Bazalla)
Lebanese Style Green Peas with Tomato Sauce (Bazalla)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lebanese style green peas with tomato sauce (bazalla). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Lebanese Style Green Peas with Tomato Sauce (Bazalla). Here is how you cook that. Ingredients of Le Great recipe for Lebanese Style Green Peas with Tomato Sauce (Bazalla).

Lebanese Style Green Peas with Tomato Sauce (Bazalla) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Lebanese Style Green Peas with Tomato Sauce (Bazalla) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook lebanese style green peas with tomato sauce (bazalla) using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lebanese Style Green Peas with Tomato Sauce (Bazalla):
  1. Prepare 1 kg green peas (frozen one is easier to use)
  2. Take 7 carrots
  3. Make ready 1 brown onion
  4. Make ready 2 garlic cloves
  5. Take 1/2 kg mince beef
  6. Get 2 tbsp tomato paste (or 5 tomatoes, juice them with a blender)
  7. Make ready 4 cups water
  8. Prepare 2 tsp salt
  9. Make ready 3 tbsp chopped coriander
  10. Get 6 tbsp cooking oil

Heat the oil and butter in a medium saucepan over medium-high heat. Bazella is a classic Lebanese dish that is traditionally made with beef or lamb mince. It is flavored with aromatic spice blend called Baharat. This is a hearty and comforting dish to serve with rice.

Steps to make Lebanese Style Green Peas with Tomato Sauce (Bazalla):
  1. Cut up the carrots, chop brown onion and garlics.
  2. Pre-heat saute pan with 3 tbsp of cooking oil, add chopped brown onion, stir it until it turns a bit golden, add mince beef, stir it and wait until the beef cooks well.
  3. Pre-heat 3 other tbsp of cooking oil in a big pot, add garlic and chopped coriander, stir until it turns a bit golden, add coked mince beef, carrots, and green peas, mix well.
  4. Add water, tomato paste or tomato juice, and salt, mix well, wait until the water reduces.
  5. (If you use dry peas, soak them with hot water over night and boil them until they are soft, but it doesnt apply for the frozen ones)
  6. Enjoy with rice or bread.

Wash the beef with salt to clean and then put the beef into the open pressure cooker. As for the Lebanese version of a yekhne, it starts out pretty much the exact same way every time. The base is made by sautéing crushed garlic with fresh chopped cilantro in oil or butter. Then I add the main vegetable (peas and carrots, okra, white beans, green beans, or potatoes). Deglaze the pan and bring to a boil.

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