Delicious Bazella Recipe – Easy and Healthy
Are you searching for a delicious and hearty dish that will satisfy your hunger? Look no further than this Lebanese/ Syrian Bazella Recipe. This dish is packed with fresh vegetables, flavorful spices, and tender beef stew meat, creating a satisfying and filling meal that will leave you craving more.
This recipe originates from the heart of Middle Eastern cuisine and has been passed down through generations, making it a beloved and authentic dish that is perfect for any occasion. Trust me when I say that once you try this bazella w riz (pea stew with rice), it will quickly become a new staple in your household.
Don’t let the list of ingredients intimidate you; this recipe is easy to follow and can be customized to suit your preferences. So why not add some Middle Eastern flair to your next meal? Give this bazella recipe a try, and taste the delicious flavors of Lebanon and Syria in one satisfying dish.
Why You’ll Love This Recipe
Attention all food lovers! Are you ready to indulge in the rich flavors and aromas of the Middle East? Behold, our Lebanese/Syrian Bazella recipe – an authentic dish that is sure to tantalize your taste buds!
This hearty stew comprises peas, carrots, beef stew meat, and rice, infused with delicious seasonings that include beef bouillon cubes, tomato paste, and season salt. This recipe is designed to be savory and scrumptious; the perfect comfort food after a long day or the ultimate soul food for a much-needed cheering-up session.
What sets this pea stew apart from others is its preparation method. Our traditional Lebanese/Syrian way of cooking sautés vegetables such as onions and finely chopped garlic in olive oil and unsalted butter before adding the meat. This helps in building up a deep flavor base for your stew to simmer away in.
But wait, there’s more! For those who prefer vegan options, we have you covered too. Opt for lamb mince or ground beef instead of beef stew meat to turn this recipe into a vegetarian delight. Not a fan of meat? Simply swap beef bouillon cubes with vegetable ones and you’re on your way to a nutritious vegan Lebanese feast.
Rich in texture and flavor, it’s no wonder that this dish is one of the most popular Lebanese stews. Whether you’re treating friends at a dinner party or enjoying a cozy night in solo, our Lebanese/Syrian Bazella recipe is guaranteed to impress even those with the most discerning palate. So what are you waiting for? Get your hands on these ingredients and start cooking now – your taste buds will thank you!
Ingredients for Lebanese/Syrian Bazella Recipe
Here are the ingredients you will need to make this delicious Lebanese/Syrian dish:
– Beef stew meat: I prefer using beef stew meat for this recipe, but you may also use lamb or ground beef.
– Olive oil: You will need a couple of tablespoons of olive oil to sear the meat until browned.
– Onion and garlic: These aromatics are essential in any Middle Eastern cuisine, and they add a depth of flavor to the dish.
– Carrots and tomato paste: These ingredients give the dish sweetness and help balance out the flavors.
– Frozen peas: You can use either green peas or petit pois for this recipe.
– Beef bouillon cubes: They help enhance the flavor of the dish.
– Water: You will need water to make the broth.
– Season salt: This seasoning blend contains a mixture of spices that go well with Middle Eastern cuisine.
– Rice (Bazella w Riz): This translates to “pea stew with rice.” It’s a popular Lebanese/Syrian dish that consists of rice cooked with peas, carrots and onions.
If you’re vegetarian, you can skip the beef stew meat and use vegetable broth instead of beef bouillon cubes. And if you’re vegan, you can skip the meat and use butter beans instead – they taste great with peas!
The Recipe How-To
Now, onto the good stuff- making the Lebanese/Syrian Bazella recipe! Trust me, this dish is worth every minute you spend in the kitchen. Here’s a step-by-step guide on how to make it.
Step 1: Prep Work
Before starting with the recipe, ensure that all the ingredients are chopped and measured accordingly to avoid wasting time during the cooking process. Finely chop onions and garlic cloves, and slice carrots into small rounds.
Step 2: Cooking the Beef
In a pot or dutch oven, heat up olive oil over medium-high heat. Add in beef stew meat and sauté until browned evenly from all sides.
Step 3: Sautéing Vegetables
Add finely chopped onions to the pot with beef stew meat and cook for about 3 minutes or until onions turn translucent. Then add a tablespoon of tomato paste and mix well until uniform. Now add the sliced carrots and cook for another 5 minutes.
Step 4: Preparing the Pea Stew
Add a cup of water followed by two beef bouillon cubes into the pot, then stir in bazella w riz (pea stew) into it. You can use frozen or fresh peas depending upon what you have.
Step 5: Cooking Everything Together
Stir everything well then cover with a lid and let it all cook on low heat for about an hour or until the beef cubes become tender.
Step 6: Serving
Once done, give everything a final stir, garnish with finely chopped cilantro or parsley if desired, and serve hot with rice, bread or both.
By following these steps carefully, I promise that you will end up with an amazing bazella w riz dish that will leave everyone impressed.
Substitutions and Variations
Are you looking to switch things up with your Bazella recipe? No problem, there are plenty of options for substitutions and variations that can really elevate or personalize this classic Lebanese and Syrian dish. Here are some ideas to consider:
– Vegetarian Lebanese or Syrian Bazella: While it’s traditionally made with beef stew meat and beef bouillon cubes, you can easily make this dish vegetarian by using vegetable broth or even just water instead of the beef bouillon. For the meat, consider substituting with chickpeas, tofu. This is a great way to enjoy a delicious meal without sacrificing your dietary preferences.
– Middle Eastern Pea Stew: While Bazella mainly consists of peas, carrots, and meat swimming in a tomato-based broth, one variation is to increase the amount of pea and take out the carrots to create more of a pea stew. You could also experiment with different vegetables such as okra or eggplant.
– Ground Beef Bazella: If you’re not a huge fan of stew meat or prefer ground beef instead, this is an easy substitution that still allows for a delicious and hearty meal. Just be sure to adjust the cooking time accordingly as ground beef cooks much quicker than stew meat.
– Vegan Lebanese Rice and Peas Dish: If you want to try something completely different, consider experimenting with this vegan Lebanese variation that replaces meat and tomato sauce with fresh herbs like parsley and dried mint with rice and green peas.
– Tomato-free Bazella: Some people may find they have an allergy or sensitivity to tomatoes, in which case leaving it out of the recipe altogether is another option. You could substitute the tomato paste with other seasonings like cumin or smoked paprika.
By making these easy substitutions or variations, you can end up with a unique bazella dish that really stands out on your table while still honoring the rich culinary history of Lebanon and Syria.
Serving and Pairing
The Lebanese/Syrian Bazella Recipe is a comforting and satisfying stew that is perfect for an evening in. The dish is traditionally served over a bed of rice, such as bazella w riz, to soak up all of the delicious juices.
To take your meal to the next level, try pairing your bazella with a side of fresh bread, such as pita or naan, or a simple salad made with crisp greens and tangy lemon dressing. You can also sprinkle some chopped parsley on top of the dish for added flavor and color.
This hearty dish pairs well with a variety of beverages, including red wine, lagers, and even simple lemonade. With its bold flavors and warm spices, it’s a great way to add some extra depth to your meal.
Whether you’re looking for an easy weeknight dinner or an impressive meal to serve to guests at your next get-together, the Lebanese/Syrian Bazella Recipe is sure to be a crowd-pleaser. It’s a versatile and delicious option that captures the essence of traditional Lebanese and Syrian cuisine.
Make-Ahead, Storing and Reheating
One of the great things about Lebanese/Syrian Bazella recipe is that it can be made ahead of time and stored for later consumption. In fact, it often tastes better the next day after all its flavors have had a chance to meld together.
To make it ahead, cool the stew completely then transfer it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. For best results, thaw frozen bazella stew in the refrigerator overnight before reheating.
When reheating, you may need to add some liquid to thin it out as it thickens while stored. Simply stir in some water or chicken broth until desired consistency is achieved. Warm it up on the stove over low heat, stirring occasionally until heated through.
If you’re planning on storing leftovers in portion-sized containers, leave out the rice as it can become mushy when reheated. Instead, make fresh rice when ready to serve and warm up your leftover pea stew in a separate pot.
With these make-ahead and reheating tips, you can easily enjoy this delicious authentic dish anytime you want with minimal hassle!
Tips for Perfect Results
To make sure your Lebanese/Syrian Bazella recipe comes out perfect, here are some tips that will make your cooking experience smooth and the end results delicious.
Firstly, when picking the beef stew meat for the recipe, make sure to choose the pieces with marbling. The fat ratio in these pieces will add more flavor and tenderness to the meat once it’s cooked.
Secondly, always use fresh spices and herbs for this recipe. To make the flavor of this dish stand out, you want to make sure every ingredient is fresh and of high quality.
Thirdly, if you’re making a vegetarian Lebanese or Syrian Bazella, switch beef bouillon cubes for vegetable ones. It would allow you to keep the depth of flavors while keeping your dish meat-free.
Fourthly, if the peas in your frozen package are too hard or too big for your liking, reduce their size by chopping them into smaller sizes before adding them to the pot.
Fifthly, ensure that rice is appropriately cooked before serving. If using Automatic Rice Cooker , let it cook until set on warm/keep-warm mode. You can fluff it up with a fork when ready to serve.
Sixthly, to avoid overpowering the dish’s overall taste refrain from using any other seasoning than mentioned in the recipe directions.
Lastly, when reheating leftover bazella stew or rice in microwave or oven add a tablespoon of water so that it doesn’t become dry, and reheats evenly without losing moisture.
By using these tips, you’re guaranteed an excellent outcome for this beloved Middle Eastern dish. Enjoy!
In conclusion, Lebanese and Syrian cuisine have been satisfying people’s palates for ages due to their flavorful and aromatic ingredients. My bazella recipe is no exception, fusing together tender beef stew meat, sweet peas, carrots, and rice. This dish offers a delicious and hearty meal that can be enjoyed with friends and family.
So the next time you want to prepare an authentic Middle Eastern meal, try my Lebanese/Syrian bazella recipe. You will experience an explosion of flavors in your mouth that will transport you right into a bustling Souk in Beirut or Damascus. With the right combinations of seasoning, beef bouillon cubes, and vegetables like peas and carrots, you’ll have a scrumptious meal that will leave everyone begging for more.
Not only is it easy to make with readily available ingredients, but it’s also versatile enough to substitute or vary its components according to your preference. Whether you’re following a vegan or vegetarian diet or using lamb mince instead of beef stew meat, this dish will never disappoint.
So don’t hesitate to try this recipe because I guarantee you it’s one of the most popular Lebanese and Syrian dishes out there! It’s time to awaken your taste buds and embark on an epicurean journey that will have everyone talking about your culinary skills. So go ahead, grab those ingredients and let’s get cooking!
Lebanese/Syrian Bazella Recipe
- 1 (16 ounce) bag frozen peas, any brand. Can also use good quality dry peas as well
- 1 large onion
- 1 (16 ounce) bag carrots, whole, not baby carrots
- 3 tablespoons tomato paste (Durra in the Middle East, I use Contadina)
- 1/4 cup olive oil
- 1 1/2 lbs beef stew meat, cubed lamb may be used as well
- salt and pepper, to taste
- season salt (optional)
- 6 cups water, in 2-cup increments
- 2 beef bouillon cubes (Maggi in the Middle East, I use Wylers)
- Cut onion in to small pieces. Do not mince or chop too finely, but at the same time, do not cut or chop too coarsely. Set aside.
- Wash carrots and cut them into 1/4" thick pieces. Basically, you don’t want them too thin or they will disintegrate into the broth. You can peel them if you prefer, before cutting. Set aside.
- In a large frying pan, brown the meat with some seasoning salt and pepper. Add the onion and some olive oil from the bottle. Make sure all the meat is brown. Set aside.
- In a stew pan, fry the 3 tbsp of tomato paste in the 1/4 cup olive oil for about 5-8 minutes. If it seems dry-looking, add a small amount of extra oil at a time. It should look chunky in the oil, not runny like soup. Stir constantly, it will burn very fast!
- Reduce the heat, add first 2 cups of water. Stand back, it may spit at you! Keep adding until all 6 cups have been added. Add the soup cubes. Let this boil for 5 minutes. Scrape the bottom of the pan, making sure all of the tomato paste mixes in the water.
- Add the meat, carrots and peas. Allow to come to a boil (takes about 5 minutes) then reduce heat to a simmer. Add salt and pepper to your taste. Cook until meat is tender. Cooking time depends on the quality of meat.
- Serve with Middle Eastern rice.
- Extra water may be added to counter-act any saltiness or if too much evaporated out while cooking.
- Cooking times may vary depending on stove type. Just keep on eye on it and never walk away from cooking food! Stainless steel or a non-stick pan may be used. I prefer non-stick. This may also be transferred to a large crock pot and set on low. Yield depends on how much water is allowed to boil out, but pretty much it makes a lot! Count on leftovers if you’re not having people over.