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.
LAMB STEW WITH GREEN BEANS
This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
Provided by Kathy Bezemes Walstrom
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
- Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g
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.
LUBEE (LEBANESE GREEN BEANS AND LAMB)
Make and share this Lubee (Lebanese Green Beans and Lamb) recipe from Food.com.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
- Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
- Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
- Serve over cooked rice.
Nutrition Facts : Calories 449.2, Fat 20, SaturatedFat 7.9, Cholesterol 137.7, Sodium 982.8, Carbohydrate 26, Fiber 8.9, Sugar 13.7, Protein 44.4
LEBANESE LAMB AND BEAN STEW
Steps:
- Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
- Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).
LAMB AND GREEN BEAN STEW
This traditional Lebanese lamb and green bean stew is served over Lebanese rice with pita bread on the side.This recipe is by Maureen Abood and was originally published in the Chicago Tribune.
Categories Soups/Stews
Time 2h44m59S
Yield 6
Number Of Ingredients 11
Steps:
- Step 1: In a Dutch oven over medium-high heat, heat 2 tablespoons butter and 1 tablespoon extra-virgin oil. Add 1 medium coarsely chopped onion; cook, stirring occasionally, until translucent, about 5 minutes.
- Step 2: Add 1 pound lamb or beef steak (cut into 2-inch cubes), 1 1/2 teaspoons salt, 1 teaspoon cinnamon and 1/2 teaspoon freshly ground pepper. Cook, turning occasionally, until meat is browned on all sides, about 10 minutes.
- Step 3: Stir in 1 pound trimmed green beans; cover. Reduce heat to medium. Cook until beans are just tender, about 15 minutes.
- Step 4: Stir in 1 can (14 1/2 ounces) diced tomatoes, 1 can (16 ounces) tomato sauce and 1 1/2 cups water. Heat to a boil over medium-high heat; reduce heat to low. Partially cover. Cook, stirring occasionally, until meat is tender and sauce thickens, about 2 hours.
Nutrition Facts : ServingSize 1 serving, Calories 288 calories, Sugar 8 g, Fat 19 g, Carbohydrate 14 g, Cholesterol 57 mg, Fiber 5 g, Protein 18 g, SaturatedFat 8 g, Sodium 885 mg, TransFat 0.8 g
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5/5 (4)Servings 6Cuisine Lebanese, MediterraneanCategory Main Course
- Take out the meat pieces to bring to room temperature at least half an hour before cooking. Chop them into 2cm sized pieces.
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- Heat the olive oil in a large pan or pot and fry the onions over medium heat for 1-2 minutes until slightly golden. Add the garlic and cook for another minute until fragrant.
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- Heat olive oil in a 6 quart stock pot over medium till hot. Add minced onion and saute for a few minutes till it softens and begins to brown. Add the garlic and continue to saute for 2 minutes longer till fragrant.
- Add the lamb stew meat and saute for a few minutes, stirring and turning the meat periodically, till the meat is browned on all sides. Scrape up the brown bits from the bottom and sides of the pan as you cook. If you've chosen a fattier cut of lamb, you might find yourself with a lot of excess fat at the bottom of the pan. If you'd like, you can drain the fat from the meat through a mesh strainer at this point, then return any meat, onions and brown bits back to the pan before proceeding.
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