Pasternak with White Beans
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- White Beans 0 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Tomatoes 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Rinse the white beans and soak them in cold water.
Step 2
After 20–25 minutes, drain the water, refill with cold water, and cook until tender, then strain.
Step 3
Cut the lamb into small cubes, place it in a pot, and sauté in butter, then pour in the bean broth so that it covers the lamb, cover with a lid, and simmer.
Step 4
20–25 minutes before the meat is done, add the sautéed finely chopped onion, salt, pepper, cooked beans, and halved washed tomatoes, and bake in the oven until ready.
Step 5
Serve the pasternak, garnished with parsley.
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