A staple of everyday Syrian home cooking, this dish is made by simmering dried white beans with cubed beef and tomato sauce. Enriched with garlic and cilantro, the hearty stew is served with rice as a main course.
Brown the beef in oil over medium heat for 10 minutes, until its color changes on all sides. Add the onion and cook for another 8 minutes.
Add the garlic, tomato, and tomato paste and cook for another 5 minutes.
Add the soaked beans and five 200 ml measures of water, then add the cumin. Cover and simmer over low heat for 55–60 minutes, until the beans and beef are tender.
Adjust the salt, sprinkle with fresh cilantro, and serve hot with rice.
Store in a covered container in the refrigerator for up to 4 days; the flavor deepens by the next day. It can be frozen for up to 3 months.
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