My children loved the food growing upas well as my grandchildren do today.. For me, it’s comfort food at its best! I don’t know of any Lebanese who use mushrooms in Lubieh. Lebanese Green Bean Stew (yahneh or lubieh), 2 tablespoons extra-virgin olive oil Cover and reduce heat to low. In a large pot over low heat, sautee onions in olive oil with a little salt until very brown. Count me on on that heaven! It has 4 kinds of mushrooms (button, Cremini, Portobello & Porcini) and 4 kinds of cheese (Ricotta, Parmesan, Mozzarella & Fontina). My partner is vegetarian and LOVES mushrooms (as I do) and I thought this would make her VERY happy. I especially remember how much your Dad enjoyed it. 1/4 kilo liempo ( slice thin ) Or you can also use Tinapa instead of pork liempo Or maybe right now… I’m getting hungry!

And hello to your mom. Cover the pot and simmer for a few minutes to cook. She made it with Chicken and Mint (instead of Cinnamon). Tagged: cinnamon, green beans, Lebanes, stew, tomatoes, Copyright © 2020 | Innovative by The Pixelista | Built on the Genesis Framework, Easy Lebanese Lentils and Rice (Mujaddara), Lebanese Muhammara (Roasted Red Pepper and Walnut Dip), The Only Chocolate Cake You Will Ever Need, 1 lb. This was a staple growing up in our house and my grandmother and mother sometimes used peas instead of string beans. I was surprised that lubi-lubi products ranged from various ingredients. I’ve never had lubieh with mushrooms, but my sister’s Lebanese husband and mother-in-law have always made a veggie version with chickpeas instead of beef or lamb. We just add mushrooms because we love them, true to the classic or not! SYRIAN PEPPER (DA’A) black pepper, white pepper, nutmeg, ground cloves, cinnamon and allspice. In a pot, transfer lubi lubi leaves, add 1 teaspoon of bagoong alamang, garlic and onion.

Wife, mom to three growing boys, lover of food. Be sure to turn them and watch closely as they burn quickly - about 2 minutes. Thank you! I'm Julia. Carefully place the assembled sandwich into the colander. In the Lasher house we never have added the mushrooms, so I am eager to give that a try next time I make it. Place a colander over the boiling water. Don’t get me wrong – my family would make it, even I would make it and people who never saw it before LOVED it. I never thought to make it with Beef. I also make it with chicken and peas, garlic , cinnamon, salt and pepper. Cooking Notes: Making it for Christmas dinner this year to serve with rice, Kibbe and spinach pies! Add liempo and pour coconut milk. I don’t know if it’s exactly like the falafel molds we see (google the molds and you can compare!) Sounds like a very interesting hand-tooled falafel mold. Chuck will love that.

I had the pleasure of eating Yahneh at the Abood house many years ago and it was everything you describe above and more……deeee-lish!! Antoniette W. Antoniette, thank you so much! Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, “A terrific and important book!” — Anthony Bourdain. I’ve made it a couple times, trying to make it like my mom’s, but thought I’d look it up online. And it produced a pretty darn good Yah. I’ve only just come across this blog as today I’m cooking ‘beans, mutton and rice’, it looks the same as your yahneh! I’m sure its good but are mushrooms something you added? This was a very popular dish in the winter when someone had been sick. I loved reading your blog and enjoyed hearing about you and your siblings. Aboods in Kempsey! We don’t put the mushrooms in it, just onion, lamb, tomatoes and beans.. and served on rice.The whole family love it and that’s what we are having Christmas Eve for dinner, served with crusty bread. Love, love, love it! Cover, bring to a boil, then reduce to a simmer and cook for one hour. Add cumin and olive oil and remove from heat. He asked me to make Lubia. A recipe from a Lebanese friend. It’s such a simple dish to make, and comfort food at it’s finest! Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Chicken, Fish, Beef, Lamb » Lebanese Green Bean Stew (yahneh or lubieh) from the expert, By Peggy Abood, special to Rose Water & Orange Blossoms. Hi Maureen: Just made a huge pot of lubee to be served tomorrow evening as the cousins arrive from all over for Thanksgiving weekend! The great irony of it all was that the one who teased me the most about loving this dish was my sweet sister Maureen. PS: my mother calls the rice option “Basillah e ruz”. There’s no reason to use fresh beans nor mushrooms. Required fields are marked *. E. Ellen, I am so excited to hear this!!! Yahneh is a peasant dish and one that my father loved dearly. Your email address will not be published. @ Dick– LOL at your post. Thank you so much for sharing! Please? Thank you! Ohh, I bet those spices make it extra delectable!! Suhtyne! That mix sounds delicious and like one of many blends used all over the region. love to you all! Saute until slightly caramelized and soft, scraping up the fond, or browned bits, from the bottom of the pan. It’s good too. The Syrian pepper my mom refers to is a combination of spices which includes cinnamon so maybe that was the difference. Hi Maureen– please let Peggy know that I made this delicious dish last Sunday using her recipe and it was incredible. I continued the tradition with my children whenever they were sick. In a medium saucepan over high heat, bring 4 cups of water to a boil. I have eaten this dish all my life. cans tomato sauce Much love, Alice. Slice and chopped the leaves into 3 or 4. lubi lubi and liempo becomes tender. Your Aunt Pat didnt use mushrooms that I remember but we bought some this am so they are going in!!

I enjoy reading your Blog. And when the request came in from Tom for the recipe, who was the first one running to her laptop to type out the recipe? It’s going to be delicious! I loved the article until I read the back and forth between you, Maureen and Dick – loved that more 28 oz. My mother in law used to make this.. so good! I grew up eating this stew- though my mom, being Irish (to my dad being Lebanese) would add some sliced potatoes to the recipe- we never had it with mushrooms. Ingredients: Serve warm over rice or quinoa with a side of pita bread and yogurt. fresh green beans, ends trimmed, snapped in half, ¼ tsp. My grandmother was from Syria and she always made these green beans for family gatherings. And the meat was not usually given such TLC to bring out its’ fully caramelized potential, either. Matured Lubi lubi leaves can be tough that is why it is best to get the young leaves. They are also one of my favorite omlette stuffings, with a little feta cheese...Enjoy! Happy Thanksgiving to you and your family. Your fancy extra virgin olive oil, and baby bella mushrooms, and farm market green beans are a little daunting for this peasant dish – but I will give them a try, because I know you are an expert in the genre, and particularly because it looks pretty good in the picture…but a full teaspoon of cinnamon I will not! Onion, Dill, Sour Cream Bread Bowls {mini boule loaves}, 35 Back to School Crockpot Recipes - A Cedar Spoon, Braised Beef and Green Bean Stew (Lebanese Lubee) - The Food Charlatan, Greek Roasted Vegetables {Briami} - A Cedar Spoon, Lebanese Beef and Green Beans - A Cedar Spoon, Chicken Feta Cheddar Pita Pitza - A Cedar Spoon, Kibbeh Recipe (Lebanese) from A Cedar Spoon, 50 Vegetarian Slow Cooker Recipes - Brooklyn Farm Girl, Mediterranean Burger with Mint Yogurt Sauce - A Cedar Spoon, Cucumber Tomato Salad with Yogurt Dressing - A Cedar Spoon. Add the onion and sauté for 3-4 minutes. Top with sour cream, pepper sauce and cheese. I CANNOT wait to make this over the weekend!! Your email address will not be published. Can I just say that if you were single and in Canada I would EASILY propose to you!

We serve it over hashwi. chuck roast, trimmed and cut into 1” pieces Pat the meat dry and season with salt and pepper. You could certainly add a dash of Aleppo pepper in addiiton to the cinnamon; that will blend nicely.

Simmer for 40-45 minutes, or until green beans {and meat if using it} are tender, stirring occasionally. I season with cinnamon and no alspice but I do use fresh garlic. Obviously there are many variations as when making meatloaf. For years I used to enjoy this and tried to convince my (Irish) mother to try it. Hi Kyle Culver!! To serve place beans in large bowl and dirzzle pine nut mixture over the top.

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