Yakhnet Bazella
يخنة بازيلا·(yakh-net ba-zel-la)
The Daily Yakhni: Weeknight Stews
Wednesday at six p.m., the broth simmers, garlic hisses in hot oil, and a bag of frozen supermarket peas becomes dinner. This humble stew relies on a brilliant diaspora compromise, swapping slow-braised lamb for fast-cooking ground beef without losing the rich, savory weight of the original braise. The real magic lies in the taqleya—a sizzling temper of garlic and herbs poured straight into the pot at the very end. The smell of garlic and fresh cilantro hitting hot butter wakes up the broth immediately. Ladle it alongside a pot of vermicelli rice, and let the broth soak all the way to the bottom of the bowl.
Ingredients
- olive oil2 tbsp
- yellow onion1 med
- ground beef1 lb
- Lebanese 7-Spice1 tsp
- ground cinnamon1/2 tsp
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
- tomato paste3 tbsp
- carrots3 large
- crushed tomatoes15 oz
- beef broth2 cup
- frozen sweet green peas1 lb
- unsalted butter1 tbsp
- garlic4 clove
- fresh cilantro1 cup
Method
- 01
Heat the olive oil in a heavy-bottomed pot over medium-high heat and sauté the onion until translucent, then add the ground beef and brown it thoroughly.
Use a wooden spoon to break the meat into fine pieces as it cooks.
- 02
Stir the 7-spice, cinnamon, salt, and black pepper into the rendered beef fat to toast for thirty seconds.
Clear a small space in the center of the pot and fry the tomato paste directly against the hot metal for a minute or two, caramelizing its sugars so the stew does not taste tinny.
- 03
Pour in the diced carrots, crushed tomatoes, and beef broth, scraping the bottom of the pot to release any browned bits.
Bring the liquid to a gentle boil, then lower the heat to medium-low, cover, and simmer for fifteen minutes until the carrots are just tender.
- 04
Stir in the frozen peas and gently simmer for another five to seven minutes.
The cold peas will momentarily drop the temperature of the stew, so bring it back to a gentle bubble and cook just until they are tender but still vibrant green.
- 05
Prepare the taqleya by melting the butter in a small skillet over medium heat and frying the crushed garlic until it turns a pale golden color.
Work quickly and do not let the garlic burn. Immediately toss in the chopped cilantro, cooking for about thirty seconds until the herbs wilt and release their pungent oils.
- 06
Pour the sizzling garlic and cilantro mixture directly into the pot of simmering stew.
Stir it in, turn off the heat, and cover the pot for two minutes to let the aromatics perfume the broth before ladling generously over vermicelli rice.
Notes
If you cannot find Lebanese 7-Spice in your local market, you can easily replicate its flavor profile at home.
Substitute one half teaspoon of allspice, one quarter teaspoon of black pepper, and an additional quarter teaspoon of ground cinnamon.
This stew is traditionally served over Riz bi Sh'ayriyeh, a Lebanese vermicelli rice.
The toasted vermicelli pasta adds a nutty flavor and distinct textural contrast that is foundational to the dish.
From Cook Lebanese in America.