Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce

 

 

Green beans are one of the most popular vegetables in the world

In Egypt, we make it in a different way with tomato sauce and meat and serve with rice and green salad

Green beans have many recipes, but here I will share with you a healthy, quick, and also very light method.

I personally prepare it for my kids because it is fast and can be served with any type of protein, whether it is meat or chicken.

Personally, I prefer it with the Egyptian Chicken Panne, and I advise you to try it.

 

Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.

 

     

 

I will share with you the chicken panne recipe so you can prepare the whole meal from one place 

 

Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce 

 

INGREDIENTS

  

  1. 2 tablespoons of oil
  2. 2 onions cut into small pieces
  3. 1 Crushed red pepper
  4. 1 Teaspoon salt
  5. 1 teaspoon black pepper
  6. Half teaspoon dry coriander
  7. 1 teaspoon of sugar
  8. Half a kilo green beans (fresh Frozen)
  9. 2 cups hot water
  10. 2 Chicken Stock Cubes
  11. 3 cups fresh tomato sauce

INSTRUCTIONS

 

  1. Put two tablespoons of oil in a cooking pot over a low heat
  2. When the oil starts to get hot, add the onions (at the same low temperature).
  3. Keep stirring until the onions turn a light yellow color
  4. Add crushed red pepper and stir with onions
  5. When you start to smell red pepper, add tomato juice
  6. Add all the spices (salt – black pepper – dry coriander – sugar)
  7. Stir the mixture well and leave it on the fire for 15 minutes until the mixture becomes more cohesive (the same temperature).
  8. Add the beans, stir well, and leave for 5 minutes
  9. Add hot water and chicken broth, cover the pot and leave for 10 minutes
  • Then put it on a serving plate

NOTES

Hot water and stock can be replaced with two cups of meat or chicken soup

 

Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce Recipe

Kaly
Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Mediterranean
Servings 2
Calories 62 kcal

Equipment

  • cooking pot
  • Wooden spoon
  • silicone spoon

Ingredients
  

  • 2 tablespoons of oil
  • 2 onions cut into small pieces
  • 1 Crushed red pepper
  • 1 Teaspoon salt
  • 1 teaspoon black pepper
  • Half teaspoon dry coriander
  • 1 teaspoon of sugar
  • Half a kilo green beans (fresh Frozen)
  • 2 cups hot water
  • 2 Chicken Stock Cubes
  • 3 cups fresh tomato sauce

Instructions
 

  • Put two tablespoons of oil in a cooking pot over a low heat
  • When the oil starts to get hot, add the onions (at the same low temperature).
    When the oil starts to get hot, add the onions
  • Keep stirring until the onions turn a light yellow color
    Keep stirring until the onions turn a light yellow color
  • Add crushed red pepper and stir with onions
    Add crushed red pepper and stir with onions
  • When you start to smell red pepper, add tomato juice
  • Add all the spices (salt - black pepper - dry coriander - sugar)
  • Stir the mixture well and leave it on the fire for 15 minutes until the mixture becomes more cohesive (the same temperature).
  • Add the beans, stir well, and leave for 5 minutes
  • Add hot water and chicken broth, cover the pot and leave for 10 minutes
    Then put it on a serving plate

Notes

Hot water and stock can be replaced with two cups of meat or chicken soup
Keyword Egyptian Green Beans, Egyptian Green Beans (Fasoolya Khadra) with Tomato Sauce, Fasoolya Khadra

 

Egyptian Chicken Panne

 

INGREDIENTS

  

  1. 1 kilo medium sized chicken breasts, cut into sliced
  2. 1 tablespoon Garlic powder
  3. 1 tablespoon Onion powder
  4. 1 teaspoon Ginger powder
  5. A quarter cup lemon juice
  6. 4 tablespoon Vinegar
  7. Half a cup Onion juice
  8. 170g yoghurt
  9. 1 Cup Bread Cramps
  10. A cup white flour
  11. 2 tablespoons starch
  12. 2 eggs
  13. ¼ cup milk
  14. 1 Tea Spoon salt
  15. 1 Tea Spoon black pepper
  16. 1 Oil

INSTRUCTIONS

 

  1. To prepare the marinade, bring a deep dish and put garlic, onion powder, ginger, black pepper and salt
  2. Add lemon juice
  3. Add onion juice – To make the best onion juice for Chicken Panne, grate the onion, then filter it and use only onion water
  4. After adding lemon juice and onions, add four tablespoons of white vinegar
  5. Add a cup of yogurt, noting that you must mix it well until it reaches an acceptable degree of liquid before adding it to the mixture.
  6. Mix all the mixture well until it becomes as shown in the picture
  7. Put the Chicken Panne in the marinade, cover it well, then leave it in the refrigerator for at least two hours
  8. While placing the Chicken Panne in the refrigerator, prepare for frying. Bring a deep dish and put in the eggs and milk , add some salet & black peper
  9. Mix the ingredients very well as shown in the picture
  10. Bring the flour and put the starch on it and mix them well
  11. Bring the  Chicken Panne from the refrigerator, then clean it well from the seasoning and start by putting it in the flour (just a small touch), then put it in the egg mixture and finally put it in the breadcrumbs and press it well to ensure a crispy outer layer
  12. cover the Panne and put it in the fridge for 30 minutes to ensure that the outer layer is stuck in the Panne .
  13. Heat the oil well and put the Chicken Panne  in the pan., reduce the temperature and leave for two minutes, then flip it on the other side.
  14. When the Chicken Panne reaches golden color and you notice that the crust has become crunchy, this is evidence of the completion of cooking
  15. Remove the Chicken Panne from the frying pan and put it in a strainer to get rid of all the oil, then put it on a serving plate

 

Egyptian Chicken Panne (Breaded-Chicken) Recipe

Kaly
Egyptian Chicken Panne (Breaded-Chicken) Recipe as the Egyptians do it
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 125 kcal

Equipment

  • Frying pan
  • Wooden spoon

Ingredients
  

  • 1 kilo medium sized chicken breasts, cut into sliced
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 teaspoon Ginger powder
  • A quarter cup lemon juice
  • 4 tablespoon Vinegar
  • Half a cup Onion juice
  • 170g yoghurt
  • 1 Cup Bread Cramps
  • A cup white flour
  • 2 tablespoons starch
  • 2 eggs
  • ¼ cup milk
  • 1 Tea Spoon salt
  • 1 Tea Spoon black pepper
  • 1 Oil

Instructions
 

  • To prepare the marinade, bring a deep dish and put garlic, onion powder, ginger, black pepper and salt
  • Add lemon juice
  • Add onion juice - To make the best onion juice for Chicken Panne, grate the onion, then filter it and use only onion water
  • After adding lemon juice and onions, add four tablespoons of white vinegar
    adding vinegar
  • Add a cup of yogurt, noting that you must mix it well until it reaches an acceptable degree of liquid before adding it to the mixture.
    adding yoghurt
  • Mix all the mixture well until it becomes as shown in the picture
  • Put the Chicken Panne in the marinade, cover it well, then leave it in the refrigerator for at least two hours
  • While placing the Chicken Panne in the refrigerator, prepare for frying. Bring a deep dish and put in the eggs and milk , add some salet & black peper
    preparing the panne cover
  • Mix the ingredients very well as shown in the picture
    Mix ingredients
  • Bring the flour and put the starch on it and mix them well
  • Bring the  Chicken Panne from the refrigerator, then clean it well from the seasoning and start by putting it in the flour (just a small touch), then put it in the egg mixture and finally put it in the breadcrumbs and press it well to ensure a crispy outer layer
    steps
  • cover the Panne and put it in the fridge for 30 minutes to ensure that the outer layer is stuck in the Panne .
  • Heat the oil well and put the Chicken Panne  in the pan., reduce the temperature and leave for two minutes, then flip it on the other side.
  • When the Chicken Panne reaches golden color and you notice that the crust has become crunchy, this is evidence of the completion of cooking
    final banne
  • Remove the Chicken Panne from the frying pan and put it in a strainer to get rid of all the oil, then put it on a serving plate
    final shape of banne
Keyword Breaded-Chicken, Egyptian Chicken Panne

 

 

Resource : Fasoolya Khadra

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