Known as “bisala wa gazar,” this vegan stew with peas and carrots is a staple of the Egyptian kitchen. For a good portion of the year when Coptic Christians are fasting, they make it in the form of a simple vegan stew. It’s basically peas and carrots doused in a tomato sauce fragrant with onions and spices. The most humble of dishes, but so satisfying. Occasionally, it turns into a meaty stew with the addition of small-diced lamb or beef, but I much prefer it as a vegan stew.
Like we do with Fasolakia (Greek green beans), serve this peas and carrots stew in bowls, topped with a generous drizzle of quality extra virgin olive oil (I used Private Reserve EVOO here, just what is needed to finish this dish!). Add warm pita bread to sop up the tasty sauce, or if you prefer, try Lebanese rice.
What else serve with this vegan stew?
A few starters can turn this into a meatless feast. Think salad like like fattoush or this simple Mediterranean salad; roasted red pepper hummus ; or even a meatless Mezze platter! Keep the pita plentiful. Enjoy.
5 from 8 reviews
Lebanese rice recipe Fattoush salad or simple Mediterranean salad Roasted red pepper hummus or Mezze platter
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More Recipes to Try:
Fasolakia: Greek Green Beans Mediterranean Vegan Wraps with Roasted Cauliflower Egyptian Koshari: Rice and Lentils Egyptian Phyllo Meat Pie Open-Faced Greek Omelet with Tomatoes
