Fasolia Stew — country by country
White beans and meat in tomato broth — the weekday stew that never lets anyone down.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Lebanon
✨ Big white butter beans with lamb or beef cubes, a cinnamon-warm tomato broth, always over vermicelli rice.
Only in Lebanon
- dried white beans, soaked overnight
- beef or lamb cubes
- tomato paste
- onion, chopped
- seven-spice
- cinnamon
🇪🇬 Egypt
✨ A cumin-and-coriander garlic tasha fried in ghee at the end, thicker sauce, and white rice — not vermicelli.
Only in Egypt
- dried white beans, soaked
- beef cubes
- tomato passata
- cumin
- ground coriander
- ghee
🤝 Both use
- garlic
🇱🇧 Lebanon
⏱ 105 minThe classic of the Lebanese tabkha rotation: fasolia, riz, and the smell that tells the whole building it's lunchtime.
✨ What makes it special
Big white butter beans with lamb or beef cubes, a cinnamon-warm tomato broth, always over vermicelli rice.
🇪🇬 Egypt
⏱ 95 minEgypt's fasolia comes out of the pot garlicky and glossy, with a cumin-coriander tasha that announces itself down the street.
✨ What makes it special
A cumin-and-coriander garlic tasha fried in ghee at the end, thicker sauce, and white rice — not vermicelli.