For “My Food Odyssey”, this came from the United Albania website. The mint makes this distinctive. I think beans cook up best (and quickly) in a pressure cooker, but this may also be simmered for 2 hours on the stove.
A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, “This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night.” Modified from a recipe found on http://www.yasalamcooking.com.
The first time I had this stew was in a remote town in Morocco. The smell of the spices, bursting through the steam caught my attention, then, the flavours melted in my mouth. Serve with couscous or bread.
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