LOUBIA BI LAHME
Lebanese green bean stew with meat in a tomato sauce
Provided by Zaatar and Zaytoun
Categories Main Course
Number Of Ingredients 11
Steps:
- Sauté the onions in some regular olive oil until golden. Reduce the heat and add the garlic for another minute or so
- Add the cilantro and bitesize beef pieces and fry off over high heat until the meat is sealed for around five minutes
- Then add the green beans and stir everything together for another five minutes so the beans turn a vibrant green
- Add the chopped tomatoes, tomato concentrate, seven spice, salt and boiling water
- Bring everything to a boil then reduce the heat to low and simmer for around fifteen minutes
- Taste the tomato sauce and adjust the seasoning as necessary. Drizzle on the pomegranate molasses just before you turn off the heat.
LOUBYA BI ZAYT
Loubya Bi Zayt is a traditional Lebanese stew of tender green beans and a fragrant tomato sauce. A simple, healthy, flavorful side.
Provided by Laurel Perry
Categories Side
Time 50m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook, stirring occasionally, until golden. This process takes about 15 minutes, but adds a tremendous amount of flavor.
- Add in the garlic, red pepper flakes, Seven Spice, and salt. Stir, cooking, until fragrant, about 1-2 minutes.
- Stir in the green beans, tomatoes, and sugar. Simmer, covered, stirring occasionally, until the beans are tender and the tomato sauce is fragrant and has thickened, about 30 minutes.
Nutrition Facts : ServingSize 1/6th recipe, Calories 93 calories, Sugar 8g, Sodium 412mg, Fat 5g, SaturatedFat 1g, Carbohydrate 12g, Fiber 3g, Protein 2g, Cholesterol 0mg
LEBANESE GREEN BEAN STEW (LOUBIA B'ZEIT)
Steps:
- Peel and chop the onion into strips and the garlic finely, keeping them separate.
- Heat 2 tbsp of olive oil in a wide sauté pan and sauté the onions until caramalised on a low heat. This may take twenty minutes plus but is worth the effort.
- Follow by adding the chopped garlic to the onions. Saute for 1-2 minutes and take care not to burn the garlic.
- Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes.
- Add the chopped tomatoes, salt, chilli and water.
- Bring to a boil and cover with a lid.
- Reduce the heat to a simmer, cooking for 30-40 mins until the beans are well done, taking care the sauce doesn't run dry.
- Serve with warm pitta bread.
LEBANESE-STYLE GREEN BEAN STEW
This recipe comes from Leah Leneman's book "Easy Vegan Cooking". I haven't made this yet, but unlike other green bean dishes I've tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Recipe posted for the Zaar World Tour 2005
Provided by Mrs B
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
- Add the beans, sprinkle over the cumin and cayenne and mix well together.
- Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
- When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.
LEBANESE GREEN BEAN STEW
Make and share this Lebanese Green Bean Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Clip stem ends off green beans.
- Cut in half and rinse in cold water.
- Brown lamb cubes and onions in butter, or a little water.
- Add green beans and saute for 10 minutes.
- Add salt, spices, chopped tomatoes and water.
- Cover and simmer on low heat for 55 minutes, or until done.
- Serve with rice pilaf with sauteed pine nuts.
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