Fasolada
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| Alternative names | Fasoulada, fasoulia |
|---|---|
| Type | Soup |
| Region or state | Cyprus, Egypt, Greece, Italy, Spain, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, Turkey and Yemen |
| Main ingredients | Dry white beans, olive oil, vegetables |
Fasolada, fasoulada or sometimes fasolia (Arabic: فاصوليا), (Template:Lang-el) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. It is sometimes called the "national food of the Greeks".[1]
Its counterparts are Italian fagiolata, the Portuguese and Brazilian feijoada, Romanian fasole and Spanish fabada. In Turkish cuisine is called kuru fasulye. The Arabic version is called fasoulia (Template:Lang-ar) and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen.
Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. Recipes vary considerably, often including meat.
It is often enriched with olive oil either in the kitchen or on the table.
See also
- Gigandes plaki
- Arab cuisine
- Greek cuisine
- List of bean soups
- List of legume dishes
- List of soups
Food portal
References
- ^ Λεξικό της κοινής Νεοελληνικής, 1998
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