This Beef with Peas a.k.a Bazella is a comforting dish of chunks of beef braised to tenderness cooked with peas in a tomato broth and served over rice.
We had a rainy weekend. A rainy day means comfort food.
When I was making this I was having flashbacks of when I was a kid eating this on a snow day when school was closed. Growing up in Pennsylvania we had a lot of snow days. One very icy winter we had 2 weeks off! No joke. Don’t tell your kids. Of course, we always had to make up the days at the end of the school year which was a bummer. You don’t think about that when you’re anxiously waiting to hear the announcement that school is closed.
This was a go to meal my mom would make when we were off from school. We’d play outside all day in snow up to our thighs and when we came home a nice pot of bazella was waiting for us.
Like many Middle Eastern dishes, this is usually served with rice. Rice is a staple in Middle Eastern cuisine.
This can be made with beef or lamb or vegetarian. I used boneless beef ribs this time.
NOTE: please don’t use canned peas for this recipe. Fresh is best or frozen when fresh isn’t available.
Season the beef with salt, pepper, and allspice. In a medium saucepan brown the meat on all sides. Add chopped onion and minced garlic to the pan. Add water to cover the meat bringing to 1 inch above the top of the meat. Bring to a boil and the let it simmer for 1 to 2 hours until the meat is tender and can easily be cut with a fork.
Remove the meat from the pan and set aside. Strain the broth in mesh strainer or seive. Return everything to the saucepan and add the tomato sauce. Bring to a boil again and add the peas. Let it cook on medium until the peas are tender.
Serve with brown rice or rice pilaf. Hop on over here to see my recipe for rice pilaf .
And if you want to use lamb here’s a version made with lamb.
- ½ pound beef short ribs
- 16 oz. bag frozen peas
- 2 teaspoons salt
- 1 teaspoon allspice
- 1 teaspoon pepper
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 oz. can tomato sauce
- Season the beef with the salt, pepper and allspice. Heat 1 tablespoon oil in a saucepan (should be big enough to hold all the ingredients).
- Brown the beef on all sides. About 10 minutes.
- Add water to the pan covering the beef up to 1 inch above to top of the beef.
- Bring to a boil then simmer for 1 to 2 hours until the beef is tender.
- Remove the beef and set aside.
- Strain the broth through a mesh strainer.
- Return beef, broth and onions to the saucepan.
- Add tomato sauce and bring to a boil.
- Add the peas and cook on medium until peas are tender.
- Serve with rice.
- Semolina Cake (Hareeseh, Basbousa, Namoura)
- Meat Pies (Sfeeha)