Fasolia (فاصوليا) is one of the staple dishes of Iraqi cuisine. It is a thick soup or stew, the main ingredient of which is white beans cooked in a rich tomato sauce. Although this dish is widespread throughout the Middle East, in Iraq it has a specific preparation and cultural significance that distinguishes it from variants in neighboring countries.
The origin of the word “fasolia” can be etymologically traced back to the Greek word phasiolos or the Latin phaseolus, which denote beans. This dish likely entered Iraqi cuisine over the centuries thanks to trade routes and cultural exchange within the Ottoman Empire, which controlled the region for a long period. White beans then became an affordable and nutritious ingredient for all strata of the population. Fasolia served as a main source of protein in times when meat was scarce, although the traditional Iraqi version usually contains meat.
The basis of the recipe is dried white beans, which must be soaked overnight before cooking to soften and shorten their preparation time. Meat is used in Iraqi fasolia, most often lamb or beef on the bone, because the bone adds depth to the broth. The sauce combines fresh tomatoes and concentrated tomato paste. A specific feature of the Iraqi recipe is the absence of complex spice blends, which are common in other Arab dishes. Here, the pure taste of meat and beans dominates. Rice is often served with the meal.
Fasolia is not exclusively an Iraqi specialty; under this name, we can find it in Lebanon, Syria, Jordan, and Turkey (where it is called kuru fasulye). In Iraq, it is a typical dish for Friday family lunches (Friday in Iraq is the equivalent of our Sunday), when the extended family gathers.
I tasted it in a meatless version in a small eatery in Iraqi Kurdistan. It was perfect!
Bon appétit!
