Loubieh Bi Zeit or Green Beans in Oil

Maya Oryan - Loubieh Bi Zeit.JPG

Loubieh Bi Zeit literally means “green beans in oil” and is a Lebanese traditional vegetarian dish. Many local dishes use olive oil I think because Lebanon produces fine olive oil and combined to many ingredients result into absolute indulgence.

I prepare this dish using fresh beans, tomatoes, garlic and onions. I love this old-fashioned simple version, I change nothing add nothing!

This meal is refreshing, tasty and healthy, the combination of ripe tomatoes and green beans gives it a sweet flavor with a bit of acidity.

Classic!

Ingredients

  • 1kg flat green beans (a.k.a helda beans), washed
  • 4 tbsp olive oil
  • 1 onion, sliced
  • 7 garlic cloves
  • 400 g ripe tomatoes, chopped
  • 1/2 cup tomato sauce
  • ¼ tsp Lebanese seven spices
  • ½ tsp salt
  • Fresh herbs for garnish

 Directions

  1. Top and tail the beans and cut into even-sized pieces.
  2. Fry the onions over medium-high heat until golden. Add the whole garlic, the flat beans, the pepper and the salt and sauté for 2-3 minutes or until the beans are a vibrant green.
  3. Add the chopped tomatoes and stir.
  4. Cover with water and simmer on low-medium heat for about 25 minutes.
  5. Remove the lid and add the tomato sauce. Continue cooking until the liquid evaporates and the tomatoes form a thick coating around the beans.
  6. Garnish with parsley, coriander or mint and serve at room temperature with fresh onions and flat bread.

 

 

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White Beans Salad

White Beans Salad

Hello World! Isn’t it a beautiful day or is it just me! Kids are at school, which makes it much easier for me to concentrate on blogging and to stare at my screen and finish typing one whole sentence without being interrupted.

As much as I look forward for the school bus arrival in the afternoon, I SOMETIMES look forward for its departure the next morning. I must sound like a terrible mom, but it’s only when they’re at school that I enjoy my time guiltlessly! I can sense a lot of like-mindedness here, yes?

I can train 2 hours at the gym instead of 1, and when I go with Serge, I know that in between the reps we can leisurely chat, make plans or even exchange stories about Kaia and Axel.

Yesterday’s main topic was “beans”! Since meat is not right up my alley, Serge makes always sure that I’m at least having my share of pulses instead.

It’s kind of obvious, with so many healthy recipes on my blog, that I love healthy food, such as beans. They are very popular in my kitchen especially around this season with every grocer I visit, displaying elegantly his Aysha Khanum beans boxes. As the summer comes to a close, Aysha Khanum or shell beans (a.k.a Cranberry beans) are harvested. Beans inside the pods are now ready and plump. One variety is white while the other is white and blotched with red color; for the record, those red spots disappear once the beans are cooked.

During the last days of summer, I buy a lot of fresh shell beans, divide them in portions and freeze them for winter. It’s so easy to do; the pods open right up, releasing four to five beans each, I place all uncooked in freezer bags. The advantage is that they cook much faster than dry beans and taste much better.

My kids favorite white bean recipe is Fassolia bi Lahme, kind of a bean stew cooked with red sauce, meat chunks and served with rice on the side. I prefer the white bean salad, that probably you don’t need a recipe to make it, but I couldn’t help but share, especially after gazing at this gorgeous photo that I enjoyed styling while Serge was setting his camera and lightings. While on the surface this dish seems so simple in reality delivers some serious flavor!

P.S My Instagram account is @oryanmaya

White Beans Salad

Ingredients:

  • 2 cups / 450g white or cranberry beans
  • or 1 can 450g of cooked white beans (washed and drained)
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 crushed clove of garlic (optional)
  • Salt, to taste
  • Fresh chopped parsley, to garnish

Preparation:

If using fresh shell beans, place them in a pressure cooker and cover with water (the water should come 1 to 1½ inch above the beans level). Cover and lock the lid. Let it cook over high heat for 15 minutes. Reduce the heat to low and cook for further 10-15 minutes. Release the pressure and wait for the cooker to cool entirely. Open carefully and drain. Alternatively use regular saucepan, cover with water and cook until beans are soft and tender.

If using dry beans, soak overnight and cook as per previous instructions inside a pressure cook, but for about 50-60 minutes.

In a small bowl, combine olive oil, lemon juice, garlic, salt and drizzle over the beans. You can adjust the dressing to taste.

Garnish with parsley and serve with Lebanese pita bread and spring onions.

Lebanese Lentil Soup – Aadass bi Hamod

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Lebanese lentil soup is a meal in itself, packed with lentils and potatoes and often enjoyed with the addition of toasted bread. A hearty, healthy and warm bowl of this soup is the perfect solution on a rainy and cold day.

Lebanese Lentil Soup

Serves 4 • Preparation Time 20 minutes • Cooking Time 35 minutes

Ingredients

  • 1 ½ cups lentils, washed and rinsed
  • 1 tsp salt
  • 450g / 1 bunch of fresh Swiss chard, washed and chopped coarsely
  • 1 tbsp vegetable oil
  • ½ cup onions, chopped
  • 2 cups potatoes, peeled and diced
  • 4 tbsp lemon juice
  • Olive oil, to taste

Preparation

  1. Bring a medium size pot, of 1L, of salted water to a boil and add lentils to half cook.
  2. Add potatoes and cook for 5-7 minutes.
  3. Add chards and cook for another 5-7 minutes.
  4. Heat oil and sauté coriander and onions in a separate skillet until wilt. Add to lentils.
  5. Adjust seasoning to taste. Add lemon juice off heat and while soup is still hot. Serve.
  6. This is a healthy and tasty vegetarian soup that can be served with toasted Lebanese bread (pita), if desired.

Hummus with Meat

Hummus b-lahme

Hummus b-lahme

I’m traveling again this weekend and was trying all this week to finish everything in my fridge before going.

I have Hummus leftover, it’s a shame to throw it, no? I decided to fry some meat and pine nuts, and this fabulous recipe is the result.

Hummus is a very Lebanese appetizer –we even have a news website called hummus nationknown for being a healthy meal especially for vegetarians around the world. I haven’t met one vegetarian from anywhere in the world who hasn’t heard about Hummus. They might not heard about Lebanon, but they sure know Hummus hehe;-)

I wonder who had this idea to top the Hummus with meat!

Might be a disappointing story for vegetarians, but for meat lovers out there, I promise this combination is a delish! Eat it with pita bread and remember to open your eyes☺

Ingredients

To make the hummus

  • 2 x 410g cans chickpeas (a.k.a Hummus or Garbanzo Beans), drained
  • 5tbsp Tahina (sesame paste)
  • 4tbsp lemon juice
  • 2 garlic cloves, crushed
  • 1tsp salt
  • 4tbsp extra virgin olive oil, plus more to drizzle
  • 1tsp sumac (optional)

To make the topping

  • 1tbsp butter or cooking oil
  • 1 onion, finely chopped
  • 3tbsp pine nuts
  • 200g ground beef or cut in small pieces
  • 1 tsp 7 spices (if not available, use cinnamon and black pepper)
  • Salt, to taste
  • 1 tbsp pomegranate molasses (optional)

Preparation

1.In a food processor, put the drained chickpeas with the rest of the ingredients (Tahina, lemon juice, garlic, salt and olive oil) and blend until you get a smooth paste. This is now Hummus.

2.To make the topping; melt butter in a frying pan and sauté the onion, add the pine nuts and fry for 2mn. Add the meat and cook for 10mn or until they are well done. Sprinkle with black pepper, cinnamon and salt. Add the molasses and stir until well combined.

3. Top the Hummus with meat, drizzle with more olive oil if desired and garnish with parsley. Serve with Lebanese (or pita) bread.