Luke & Megan’s Family Version of Loubyeh b’zeit (Beans and Rice)

There are many different versions of this traditional Lebanese dish, however this is Luke and Megan’s family version of the recipe. One of their top three favourite Lebanese dishes to cook - certainly a must try if you love beans, rice, tomatoes & lamb!

Ingredients

• 800-900g lamb - cut into ½ inch cubes

• 3 tbsp. olive oil

• 1 x-large brown onion – chopped fine

• 1kg fresh green beans

• 2 x 400g cans diced tomatoes or freshly diced ripe tomatoes (any variety is ok)

• 1/3 cup or 1 small tub tomato paste

• 1/2 tsp. ground cinnamon (or to taste)

• 2 tsps salt (or to taste)

• 1 tsp. pepper (or to taste)

• 1 ½ cups water (or more if too dry)

Method

1. Preheat a saucepan on medium-high heat and add olive oil. Add diced lamb and sauté meat in oil until meat is browned. Add chopped onion and sauté for a further 2-3 minutes.

2. . Add tomatoes, tomato paste, salt, pepper and cinnamon. Cook at a low-medium heat for at least 6 hours – the longer the better, as the meat will be nice and tender.

3. Top and tail green beans then cut or break them into 2cm lengths. Set aside.

4. Once meat and onion have cooked for 2.5 hours or so, add the beans, stir well. Add water, cover and cook for the remainder of the cooking time.

5. Serve with long grain white rice (vermicelli optional), lebanese bread and greek yoghurt.