Fowleh, String Beans with Meat and Tomatoes

Shopping in the produce market, I remember the lessons I learned from my Sitto. She didn't mean to be teaching me, of course, but as I walked along with her so long ago, I watched her choose the vegetables that would be our dinner that night. She was always so careful to pick the freshest bounty and I did realize that making what's fresh and in season almost guarantees a successful meal!

So, today, when I see a big stack of garden-fresh string beans in the market, I remember choosing them with Sitto. We'd walk back home, where she'd begin to prepare them. As I sat with my grandmother at her kitchen table in South Paterson, we'd have a chance to sit and talk awhile. In those days, it was so quiet and cozy, just the two of us, before the family piled into her kitchen.

I watched as she'd methodically cut off the ends and pull the string along the top of the beans. As she prepared the string beans to make Fowleh, she told me in Arabic, you have to make sure you get that string, or you could choke on that! Funny thing about that memory...I am still mindful of that tip!

Sitto always used ground lamb in this wonderful Syrian dish which I translate to String Beans with Meat and Tomatoes. I'm sure you can substitute ground beef if you don't have the lamb. The tomatoes, onions, garlic and spices make it memorable!