Bazella with Rice is one of my favorite Lebanese stews, yet I’ve only recently started making it. My mom made it a lot when we were kids, but Mr. Nomad prefers Loobiya (Green Bean Stew) over the pea version.
Bazella is like most Lebanese yakhni (Arabic stews) have the same base- tomatoes, beef, onions, garlic, and cilantro. Then all you have to do is add your vegetables or legumes.
For a good yakhni, it’s important that the meat be very tender. You don’t want to gnaw at the beef- you want to enjoy the flavor and tenderness of it as you eat the rest of the stew. So, for the tastiest and tenderest beef, boil the meat in water with a cinnamon stick, piece of onion and bay leaf for 40 minutes before adding the rest of the ingredients. It’s that simple. (Make sure to skim the fat off the meat)
Meanwhile, sauté the chopped onions with the cilantro and garlic then add it to the beef.
Add some tomatoes and your vegetable or legume and that’s it….
You can’t forget the Arabic Rice! I know you’ve been asking for a recipe for Arabic Rice for ever now and you’re going to get it tomorrow! How excited are you?
(p.s. This is the best Arabic Rice recipe you’ll ever ever have!)
Bazella (Lebanese Stew with Peas) is a classic dish made of peas, beef, tomatoes, onion, cilantro and garlic served over Arabic Rice. The perfect dish to warm you up on a cold night!
15 minPrep Time
1 hr, 45 Cook Time
2 hrTotal Time
- 1 pound Beef Chunks, cut into bite sized pieces
- 4 tablespoons Vegetable Oil, divided
- 4 cups Water
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 Onion, divided, dice 3/4 of the onion into small pieces and the other 1/4 leave whole for the beef
- 4 Garlic Cloves, crushed
- 1 large bunch Cilantro, chopped
- 1 cup Tomato Sauce
- 1 pound Tomatoes, diced small
- 1 1/2 pounds Peas, frozen or fresh
- Salt and Pepper to taste
- Brown beef in 1 tablespoons vegetable oil. Add 4 cups water, 1 bay leaves, 1/4 onion 1 cinnamon stick.
- Bring to boil on high then reduce to low and let simmer for 45 minutes, covered. Skim the fat and scum out of the water regularly.
- Discard bay leaves, cinnamon, and onions.
- In a separate skillet, heat 2 tablespoons vegetable oil over medium heat. Sauté the rest of the chopped onions until translucent. Add the garlic and cilantro (with stems). Season with salt and pepper.
- Add tomatoes, tomato sauce, and peas over the meat.
- Simmer on medium low for 60 minutes.
- Serve hot with Arabic Rice