Moroccan green beans à la Fatim-Zahra

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Recipe by Damaris Beems Course: Sides




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Many cultures have a dish where green beans and tomatoes are the main ingredients of a dish. You’ve got the Lebanese Loubyeh b’zeit, the Italian Fagiolini di Sant’Anna and this Moroccan recipe, of Fatim-Zahra. They are all really nice, but I think this one is my favourite. Such an intens taste and so full of character. Green beans and tomato become classy at once. From totally boring to very special in a few minutes. This is lovely together with the angel hair rice.


  • 400 gram green beans

  • 1,5 table spoons fenugreek

  • 6 table spoons olive oil

  • 2 cloves garlic

  • 1 cinnamon stick

  • 800 gram sweet ripe tomatoes

  • 0,5 bouquet fresh coriander

  • 1 red chili pepper


  • Cook the green beans for 5 minutes. Make sure they keep their bite. Drain them and cool them off immediately under some cold running water for 3 minutes.
  • Boil the fenugreek seed in a pan with some water for 2 minutes. Drain it and repeat this process twice more. The fenugreek gets more flavour for your sauce this way.
  • Preheat a thick bottomed pan and add the olive oil. Add the garlic and the cinnamon and stir. Add the tomatoes that you have cut in small pieces. They will transform into a thick sauce. Let it cook for 20 minutes.
  • When the tomato sauce is thickened add the fenugreek, the beans, the red chili and the salt and pepper. Let everything warm up and mix well. Add the coriander leaves at the very end. That way they keep their flavour.

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