Fasolada
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| Alternative names | Fasoulada, fasoulia |
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| Type | Soup |
| Place of origin | Cyprus, Greece and Turkey |
| Region or state | Cyprus, Egypt, Greece, Iraq, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Syria, Turkey and Yemen |
| Main ingredients | Dry white beans, olive oil, vegetables |
Fasolada, fasoulada or sometimes fasolia (Template:Lang-el) is a Greek and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".[1]
It may be related to the ancient Greek dish of broad beans, vegetables, and grains, with no meat, which was used as food and sacrifice to Greek God Apollo during the Pyanopsia festival.[2][3][4][5]
Its counterpart in Turkish cuisine is called kuru fasulye. The Arabic version is called fasoulia (Template:Lang-ar) and is found in Egypt, Iraq, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Syria, and Yemen.
Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. Recipes vary considerably.
It is often enriched with olive oil either in the kitchen or on the table.
Unlike the Italian fagiolata, the Brazilian and Portuguese feijoada, Romanian fasole and the Spanish fabada, fasolada does not contain meat.
See also
References
- ^ Λεξικό της κοινής Νεοελληνικής, 1998
- ^ August Mommsen
- ^ Nancy Evans, Civic Rites: Democracy and Religion in Ancient Athens, 2010, ISBN 0520262026, p. 180
- ^ Dictionnaire Grec Ancien -Français
- ^ Αθήναιου Δειπνοσοφισταί, Βιβλίο Θ', 408a
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