Recipe
Arab-style Feijoada
Savory Arab-inspired Feijoada: A Fusion of Flavors
4.7 out of 5
In the rich tapestry of Arab cuisine, we find a delightful fusion of flavors and spices. This Arab-style Feijoada pays homage to the traditional Brazilian dish while incorporating the aromatic spices and herbs of Arab cuisine. Get ready to embark on a culinary journey that combines the best of both worlds.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, High-protein diet, Low-carb diet
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo diet, Keto diet, Low-fat diet
Ingredients
While the original Brazilian Feijoada is known for its hearty combination of black beans, pork, and various cuts of meat, this Arab-style adaptation replaces the pork with tender lamb and adds a unique blend of Middle Eastern spices. The result is a rich and aromatic dish that showcases the vibrant flavors of Arab cuisine. We alse have the original recipe for Feijoada (Brazil), so you can check it out.
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2 cups (400g) dried black beans 2 cups (400g) dried black beans
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1 lb (450g) lamb shoulder, cubed 1 lb (450g) lamb shoulder, cubed
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1 large onion, finely chopped 1 large onion, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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2 tablespoons olive oil 2 tablespoons olive oil
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon ground turmeric 1 teaspoon ground turmeric
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1 teaspoon paprika 1 teaspoon paprika
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1 bay leaf 1 bay leaf
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat: 18g (Saturated Fat: 6g)
- Carbohydrates: 40g (Sugars: 2g)
- Protein: 32g
- Fiber: 12g
- Salt: 1.5g
Preparation
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1.Soak the black beans in water overnight. Drain and rinse before cooking.
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2.In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides.
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3.Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
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4.Stir in the ground cumin, coriander, turmeric, cinnamon, paprika, bay leaf, salt, and pepper. Cook for a minute to release the flavors.
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5.Add the soaked black beans to the pot and cover with water. Bring to a boil, then reduce the heat to low and simmer for about 2 hours or until the beans are tender and the lamb is cooked through.
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6.Adjust the seasoning if needed. Remove the bay leaf.
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7.Serve the Arab-style Feijoada hot, garnished with fresh parsley. It pairs perfectly with Arabic bread or rice.
Treat your ingredients with care...
- Lamb shoulder — For tender and flavorful meat, marinate the lamb shoulder in a mixture of olive oil, garlic, and Arabic spices for a few hours before cooking.
Tips & Tricks
- To enhance the flavors, you can add a squeeze of lemon juice or a splash of pomegranate molasses to the Feijoada before serving.
- Serve the Feijoada with a side of pickled vegetables or a fresh salad to add a refreshing element to the dish.
- If you prefer a spicier version, you can add a pinch of cayenne pepper or chili flakes to the spice blend.
Serving advice
Serve the Arab-style Feijoada hot, accompanied by warm Arabic bread or fragrant rice. Offer a variety of condiments such as yogurt, pickled vegetables, and hot sauce for guests to customize their plates according to their taste preferences.
Presentation advice
Present the Feijoada in a large serving dish, allowing the rich colors of the black beans and tender lamb to shine through. Garnish with a sprinkle of fresh parsley for a pop of green.
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