When I was younger, I wasn’t a fan of vegetables and because of that, these “Aklat Zait” or Olive Oil dishes didn’t make it on my list of favorites.

Usually for these, a vegetable is sautéed in olive oil with onions and/or garlic and then a few accompanying vegetables or herbs are added. They are seasoned simply with just salt and pepper in order to let the main veggie shine.

In my opinion (at the time), there were just too many vegetables and no meat, and how could a dish with vegetables as the star be a favorite??

Well, luckily for me, I grew up and one day fell in love with Fasuliya b’ Zait! Not only did I start to enjoy it, but it quickly became my preferred dish and I would request it from my mom on a weekly basis. Coming home from school and finding it in the fridge was always exciting.

This dish, along with other olive oil dishes that I will introduce later, are traditionally eaten cold or at room temperature and sopped up with a piece of soft, fresh pita. The sweetness of the onions and tartness of the tomatoes marry with the soft green beans that are cooked to perfection, with the olive oil adding a welcomed layer of flavor. Tearing off a piece of warm Arabic bread and dipping it into the tomato sauce, grabbing some of the beans in one bite became something I savored, and still do.



My mom likes Fasuliya b’ Zait with a bit of spice and now, that’s something that I associate it with. For this version, I added a bit of crushed red pepper for a little kick, which is completely optional, although I definitely recommend it. I also used garlic along with the onions, but I have made it many times without garlic and it is equally delicious.





In regards to the olive oil, how much you use is completely up to you. Because it is an olive oil dish, it’s obvious that the olive oil is a main ingredient, but if you are looking for a lighter option, you can definitely use just a bit to sauté the onions in the beginning without adding any more throughout and still end up with a completely satisfying dish. Olive Oil dishes are traditionally side dishes, but when I’m having it as a main, I usually go light on the olive oil so that I can have it almost guilt free.

Give this a try the next time you need to incorporate some more veggies into your diet or if you’re looking for a delicious side for your next meal!

Fasuliya b’ Zait – Green Beans in Olive Oil

4-5 servings

2-4 tbsp Olive Oil

1 large Onion, chopped

1 large Garlic Clove, minced (optional)

1 lb Green Beans, ends removed and chopped into 1.5 inch pieces

3-4 large Tomatoes, chopped

1/2 tsp Crushed Red Pepper (optional)

Salt & Pepper to taste

In a deep skillet with a lid, heat 1 tablespoon olive oil on medium heat.

Add the chopped onions and the garlic if using and sauté for about 5 minutes.

Add the green beans, a sprinkle of salt and pepper, and 1 more tablespoon of olive oil. Cover and cook for about 10-15 minutes stirring occasionally, until the beans begin to soften.

Stir in the tomatoes and crushed red pepper. You can add more olive oil at this point if you would like to stick to the more authentic version of the dish. Adjust the salt and pepper to taste.

Cover and cook on medium heat for about 10-12 more minutes, or until everything comes together. If there is too much liquid, uncover and cook a few minutes more until most of the juices have evaporated.

Plate and allow to cool to room temperature. Serve with fresh pita bread, tearing off bits and using them to scoop up the green beans and tomatoes. Enjoy!