Using the traditional Thanksgiving dish Green Bean Casserole as an inspiration, my version is parve yet creamy due to the tehina mixed into the green beans, and crunchy-due to the toasted slivered almonds on top.

Green Bean-Tehine Casserole (P)photo (362)

  • 16 oz. green beans; washed, trimmed, and cut into bite-sized pieces
  • 1 onion , chopped (approx. 1 cup)
  • 1 tbsp. extra-virgin olive oil
  • ½ cup vegetable stock
  • ½ cup tehina
  • 1 tsp. garlic powder
  • Salt & pepper, to taste
  • 1/3  cup sliced almonds
  • 1 tsp. za’atar (optional)


  1. Preheat oven to 350F.  Place green beans in a pot of salted water and boil on medium-high until bright green, and crisp-tender approximately 8-10 minutes.  Drain in a colander and run cold water over beans to stop from cooking further.
  2. Meanwhile heat olive oil in a frying pan over medium high heat, add chopped onions and sauté for 4 -5 minutes , scrambling every so often until onions are golden brown around edges .
  3.  Pour  vegetable stock into sautéed onions, stir over low heat for about 20-30 seconds.  Add the tehina to the onion mixture, stirring well.
  4. Spread green beans in an 8×8 casserole dish, pour tehina sauce over green beans and toss so that the veggies are well coated.  Sprinkle a layer of sliced almonds evenly over casserole.  Sprinkle with za’atar evenly, if using. Bake in top third of preheated oven for 30-35 minutes, or until almonds are light golden brown.
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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack