Recipe
In the past, stuffed green beans, traditionally prepared for breakfast on the morning of religious holidays, were made by first slicing or hand-breaking the beans. Water was brought to a boil in a deep pot, and the beans were boiled until tender. Once cooked, they were removed from the heat, rinsed in cold water, and drained. In a separate pan, butter was melted and diced onions were sautéed. Dried peppers and the beans were then added. When the beans released their moisture, washed rice was incorporated, and the dish was left to cook over low heat. Before removing from the heat, salt, black pepper, and red pepper flakes were added. After the initial heat subsided, garlic yogurt was poured over the dish, making the stuffed green beans ready to serve.