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    Home » Foulieh - Syrian Collards & Lamb Stew

    Foulieh - Syrian Collards & Lamb Stew

    28 October 2021 by Safana Leave a Comment

    فولية

    Tender, fall off the bone lamb shanks braised in a garlicky broth with broad beans and collard greens.

    The term "foulieh" refers to a myriad of bean-based dishes and appetizers.

    An overhead shot of a bowl of foulieh.

    The flavours

    This stew is packed full of green goodness – beans, collards and cilantro – and is incredibly healthy and nutritious. The star of this dish is the collard greens; the soft strips of this leafy giant lend a certain juiciness to balance the heartiness of the beans and the meat.

    Cooking the meat

    I love using tender lamb shanks for this stew, but you're welcome to use stewing beef instead. Slow cooking lamb shanks turns the meat into tender, succulent, fall-off-the-bone goodness full of flavour.

    Below, I included two different cooking methods for the lamb. The first way -- my preferred way -- involves simmering the meat on low heat for 2 ½ hours. I just love the way the flavours meld so beautifully over a long, slow simmer. However, I know most of us simply don't have the luxury of waiting 2 ½ hours for only one part of the recipe to finish cooking. If this sounds like you, I recommend cooking the meat in a pressure cooker for about half an hour.

    Foulieh - Collards & Lamb Stew

    Safana Zahili
    Tender, fall off the bone lamb shanks braised in a garlicky broth with broad beans and collard greens.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 3 hours hrs
    Course Main Course
    Cuisine Middle Eastern
    Servings 8
    Calories 238 kcal

    Ingredients
      

    For the meat

    • 3 lamb shanks
    • 1 cinnamon stick
    • 1 onion
    • 1 teaspoon peppercorns
    • 1 teaspoon 7 spice blend
    • 1 teaspoon cumin
    • 1 teaspoon cloves
    • 1 teaspoon cardamom
    • 2 tablespoon salt

    For the stew

    • 750 g broad beans (frozen), thawed
    • 2 cups collard greens chopped (1 bunch)
    • 1 onion diced
    • 1 cup cilantro chopped
    • 4 cloves garlic chopped
    • 2 tablespoon olive oil

    Instructions
     

    • In a large pot (or pressure cooker), bring lamb shanks to a boil and simmer for 10 minutes. Discard the water and add fresh water.
    • Bring to a boil again, adding onion and spices. Simmer for 2 ½ hours (or 30 minutes in the pressure cooker). Debone meat and set aside. Reserve broth.
    • Sauté onion until softened. Set aside. 
    • In a large pot, simmer broad beans for 20 minutes. Add 2 cups of strained broth, collards, sautéed onion and simmer for 10 minutes.
    • In a pan, sauté garlic in olive oil for 2 mins. Add cilantro and stir for 2 minutes.
    • Mix the sautéed cilantro into the stew and cook for 2 minutes.
    • Serve alone or with vermicelli rice.

    Nutrition

    Sodium: 1808mgCalcium: 83mgVitamin C: 7mgVitamin A: 609IUSugar: 3gFiber: 6gPotassium: 509mgCholesterol: 48mgCalories: 238kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 6gProtein: 23gCarbohydrates: 23gIron: 3mg
    Keyword broad beans, collard greens, collards, lamb, stew
    Did you make this recipe?I'd love to know how it was!
    Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!

    فولية

    Safana Zahili
    5 from 1 vote
    اطبع الوصفة Pin Recipe
    مدة التحضير 20 minutes دقيقة
    وقت الطبخ 3 hours ساعة
    الطبق الطبق الرئيسي
    المطبخ سوري
    الحصص 8

    المكونات
      

    للحمة

    • تلات موزات خاروف
    • ‎بصلة وحدة
    • ‎عود قرفة ‎ملعقة صغيرة لكل من: الفلفل وخلطة السبع بهارات والكمون والقرنفل والهال ‎
    • ملعقتين ملح كبار

    للطبخة

    • ‎750 غرام فول مجمّدة
    • ‎سِلق مقطّع
    • بصلة مقطّعة مربعات
    • ‎كزبرة مفرومة
    • ‎4 روس ثوم مفرومين
    • زيت زيتون

    التعليمات
     

    • بطنجرة كبيرة (أو طنجرة ضغط)، اغلي لحم الضأن واتركيه على نار خفيفة لمدة 10 دقائق . بعدها كبي الماء وضيفي ماء نظيفة.
    • اغليه مرّة تانية وضيفي البصل والبهارات. اتركيه على نار هادية لمدة ساعتين ونص (أو نص ساعة بطنجرة الضغط). طالعي اللحمة وحطيها على جنب، ولا تكبي المرقة.
    • اقلي البصل لحتى يستوي وحطيه على جنب.
    • اطبخي الفول على نار هادية لمدة 20 دقيقة بطنجرة كبيرة. حطي كاستين من المرقة المصفّاة والسلق والبصل المقلي واتركيهن على نار هادية لعشر دقايق.
    • اقلي التوم بزيت الزيتون بطواية لدقيقتين. ضيفي الكزبرة وقلبيهن لمدة دقيقتين.
    • ضيفي الكزبرة المقلية للطبخة وخليها عالنار لدقيقتين.
    • بتحسني تقدميه لحاله أو مع رز بشعيرية.
    جربتوا هالوصفة؟ Mention @eaternallyfresh

    More hearty meat stews

    • Kibbeh Safarjalieh - Quince & Meat Stew
    • Shakriyeh bil Yaqteen - Lamb & Pumpkin Stew
    • Foulieh - Syrian Collards & Lamb Stew
    • Egyptian Mloukhieh
    « Syrian Candied Pumpkin Jam
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