Steps to Prepare Bechamel Egyptian

Egyptian Green Beans With Carrots

This is an egyptian favourite.

Recipe Summary Egyptian Green Beans With Carrots

This is a delicious, easy, and quick recipe. Children love it. Best served with plain white rice and roasted or grilled chicken. It reminds me of my childhood as my mother use to make it for us. My mam took this recipe from my grandmother. It's a traditional Egyptian dish. The best part is that it is an all year recipe.

Ingredients | Bechamel Egyptian

1 tablespoon vegetable oil

1 large onion, diced

2 tablespoons tomato paste

2 cloves garlic, sliced

2 cups boiling chicken stock

¼ teaspoon ground cardamom

1 bay leaf

salt and ground black pepper to taste

1 (9 ounce) package frozen green beans and carrots

Directions

Heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock.

Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.

Info | Bechamel Egyptian

prep: 10 mins cook: 35 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Egyptian Green Beans With Carrots

Side Dish, Vegetables, Green Beans,