Yakhne helwe (potato and chickpea stew) recipe
This recipe is considered one of the 2 main dishes that were traditionally served during wedding ceremonies in Northern Bekaa, especially in the village of Aarsal where chickpeas are one of the major cultivated field crops. The other two recipes are “Shekriyye” or “Laban emmo w rez” and “Fasolia w rez” or bean stew. This “sweet” recipe rich with starch is served with rice.
Total Servings: 5
490 calories / serving
Preparation Time: 1 hour
Ingredients:
300g of chickpeas, soaked overnight
1 big onion, cut in julienne
500 g of potato, coarsely diced
500g of lean meat, cubed
2 liters of water
Black pepper and salt to taste
Preparation:
- Boil the meat, chickpeas and onion in 1.5 liter of water for 30 minutes
- Add the remaining water quantity and the diced potatoes and cook on low fire until the potatoes are done
- Add salt and black pepper according to taste
- Serve hot with rice on the side
- Garnish with chopped parsley leaves
