Egypt has been one of the oldest civilizations of the world. Since ancient times, food had been used as a means of payment for labor. The fertile Nile river belt gave ample quantities of crops including vegetables, wheat, legumes, etc. Even in these modern times, usage of vegetables is primary to Egyptian society. It shares some of its cuisine with fellow Mediterranean countries such as Turkey, Morocco, etc. Some of the main dishes of modern Egypt are breads such as Pita and Aish Merahrah; main course such as Falafel Wrap, Shawarma Rolls, Kebabs, Beans and Carrots, Shakshouka, Koshari, Baba Ganoush, Ful Medames, etc.; and sweets such as Baklava, Kunafa and Basbousa that are quite famous as well. Egyptians also love tea and generally, they have it black. However, one can find multitude of varieties including herbal and green teas.
For this recipe, I have picked one of the vegetarian dishes from Egyptian cuisine. Egyptian Beans and Carrots is a simple yet healthful and tasty dish. It can be served as a side meal or even as a main course. It goes pretty well with rice. I’m sure you would love this Egyptian Beans and Carrots Recipe.
Ingredients (serves 2 to 3)
- Carrots – 250 gms
- French beans – 250 gms
- Olive oil – 2 tbsp
- Onion – 1/2 cup (chopped)
- Garlic – 1 tsp (chopped)
- Tomato puree – 3 tbsp
- Chicken stock – 2 cups (if you like vegetarian, use may use vegetable stock)
- Salt to taste
- Black pepper powder – 1/4 tsp
How to Make Egyptian Beans and Carrots Recipe
- Heat olive oil in a pan.
- Add onions and garlic and fry till they get translucent.
- Add tomato puree and sauté for a minute.
- Add chicken stock, salt, and black pepper powder and bring the broth to a boil.
- Cut carrots in finger shapes and put them in the pan along with beans.
- Cover and cook for about 30 minutes.
- Serve hot.