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Does anyone have a recipe for a Leban...

mangia!'s picture

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It's basically a dish of green beans in a tomato sauce with garlic. I've tried a few Middle Eastern/Arabic sites with no luck. Thanks!

Jean_'s picture

(post #25632, reply #1 of 13)

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Nancy, is this the recipe you wanted?
click here"

Chiffonade_'s picture

(post #25632, reply #2 of 13)

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I used to LOVE those green beans, they sold them at an Arab takeout place on 4th Avenue and 86th street in Brooklyn. One observation I made is that the green beans were cut into short lengths and it was one of the few dishes I really enjoyed that involved green beans cooked that long! (Lots of oil too...)

mangia!'s picture

(post #25632, reply #3 of 13)

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Well, some of the ingredients and methods may be the same, but the one I like had no white beans,and no meat, and I believe it has garlic. I'll try yours with modifications. Thanks, Jean!

mangia!'s picture

(post #25632, reply #4 of 13)

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I know - it IS long-cooked. But isn't it good?

Rebecca's picture

(post #25632, reply #5 of 13)

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I have a recipe for "Loubia Bi Zeit" but have never tried it. It is what you've described (except a fairly short cooking time?!) and I'll post it later...right now I have to go & plant some rosebushes...

Rebecca's picture

(post #25632, reply #6 of 13)

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Loubia bi Zeit (Green Beans in Olive Oil) (from "Lebanese Cooking" by Susan Ward)


1 lb green beans, trimmed, strings removed if necessary
5 T olive oil
1 medium onion, finely chopped
3 garlic cloves, crushed
7-oz can plum tomatoes, drained & chopped
1 crushed dried chile pepper
salt & freshly ground pepper
Cayenne pepper

Cut beans into short lengths, about 2 inches. Bring a saucepan of water to the boil (I would add salt). Add beans to boiling water, cover, & simmer for 5 minutes. Drain thoroughly.
Heat the oil in a skillet & saute onion for about 5 to 6 minutes, until softened but not colored. Add garlic & stir for another 2 minutes. Stir in tomatoes, crushed pepper, and the beans. Season w/salt, pepper, and cayenne to taste. Pour into a serving bowl & cool. Serve chilled or at room temp.

Nancy & Chiffonade, is this it? I have not made it myself - its a lot like a delicious Italian green bean dish I have made.

mangia!'s picture

(post #25632, reply #7 of 13)

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Rebecca, thank you so much. This sounds a lot like it , except perhaps for the cooking time. The place I had it in might even start like that, then bake them.I am definitely going to try your suggestions, and fiddle just a little. THANKS!!

Rebecca's picture

(post #25632, reply #8 of 13)

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Please let me know how it turns out...

Chiffonade_'s picture

(post #25632, reply #9 of 13)

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Sounds right on to me...all the flavors, the beans being cut into short lengths..I am going to have to try your recipe. (GOD I miss that Arab place...best chicken, stuffed grape leaves, Arab sweets...and they served lots of the nasty organ meats... :)

Also, one more thing...I remember the beans being flatter than the average green- or string-bean. I find myself wondering if they used sugar snap peas??

Jean_'s picture

(post #25632, reply #10 of 13)

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I think those beans are called broad beans.

Li_'s picture

(post #25632, reply #11 of 13)

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Here’s a recipe from Fine Cooking #10; maybe you can combine the quick-cooking version offered earlier with this one to get the perfect recipe.

Loubieh Bziet
(Green beans with onions)
This recipe also works well with okra, spinach, escarole, and chard. Tomatoes, fresh or canned, may also be added to the beans. Serves six to eight as part of a mezze.

1/4 cup olive oil

4 large onions, cut in half and sliced 1/8-inch thick

2 lb. green beans, ends trimmed

Salt and freshly ground black pepper to taste

In a large frying pan, warm the oil over medium heat. When hot, add the onions. Sauté for a few minutes until the onions turn translucent. Reduce the heat to low and cook the onions for 20 to 25 min., stirring occasionally, until they’re a rich caramel color.
Rinse the beans in a colander; you want just a small amount of water to cling to them. Add them to the onions, stir, and cover the pan. Keep the heat low and cook for about 45 minutes, stirring occasionally. Season with salt and pepper and serve hot or at room temperature.

mangia!'s picture

(post #25632, reply #12 of 13)

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Thanks, Li!

Rebecca's picture

(post #25632, reply #13 of 13)

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we grew 4 kinds of pole beans last summer - all were different green beans: Emerite - long & thin haricots verte, Blue Lake - regular size green beans, Chinese Long Beans - very long green beans which didn't grow well at all, and Meralda - a Spanish green bean that was very broad but tasted a lot like the Blue Lake (not as starchy as a lot of other broad beans). There's all kinds-o-beans. I think peas would taste really different than beans.