Did your mother serve you spaghetti and meatballs every Wednesday night, with thick slabs of garlic bread?
Mine didn't. Instead, she regularly served this rich tomatoey stew, full of hunks of beef and softly cooked green beans, scooped high over cinnamon and all-spice seasoned rice. The smoky-sweet smell of behar, all-spice, quickly brings me back to her kitchen, to the covered pot of rice on the stove top, and the second pot of bubbling green bean stew.
