If you are looking for a vegetarian Lebanese dish, you will love this green beans recipe called loubia b zeit.

Green Beans with Tomatoes (Loubia B’Zeit)

Green Beans with Tomatoes or Loubia B’Zeit, is a very popular Middle Eastern side dish. In this dish, green beans, onions and garlic are braised in olive oil and tomato sauce until tender and delicious. 

If you are looking for a vegetarian Lebanese dish, you will love this green beans recipe called loubia b zeit.

Type of Green Beans Used in Loubia B Zeit:

  • In Lebanon, Italian green beans are typically used for this recipe, but they are hard to find in the US. A great alternative is string green beans- Both frozen or fresh work just fine! Frozen green beans come already cut into bite size pieces, but if you use fresh green beans, make sure to snip the tops and tails off of each bean and then cut them into two inch pieces. 

Looking for More Lebanese Vegetarian Recipes? Here are some:

Vegetarian Eggplant Chickpea Fatteh

Vegetarian Stuffed Grape Leaves

Vegan Stuffed Swiss Chard Rolls

Lebanese Lentil soup with vegetables

Yield: 4

Green Beans with Tomatoes (Loubia B'Zeit)

Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 pounds green beans- Cut into 2 inch pieces- Fresh or Frozen
  • 3 ripe tomatoes, diced
  • 10 garlic cloves. ( I leave 5 as whole, and slice 5 into round shaped pieces)
  • 1 large onion, chopped finely
  • 2 tbsp tomato sauce
  • 2 tablespoons olive oil
  • 1 tsp salt or to taste
  • 1/2 cup water

Instructions

    1. In a large pot, heat olive high over medium high heat and saute onion and salt until translucent, about 10 minutes, stirring frequently.
    2. Add garlic and stir well.
    3. Stir in green beans for 2 minutes.
    4. Add 1/2 cup warm water.
    5. Bring to a boil then reduce heat to low. Simmer until beans are tender, about 20 minutes.
    6. Add diced tomatoes and  tomato paste - stir well and bring to a boil. Reduce heat to low and cook for an additional 10-15 minutes stirring occasionally until beans are fully cooked (beans will become tender and change in color from dark to light green).
    7. Remove from heat and set aside to cool down.
    8. Serve with pita bread and enjoy!
If you like this healthy vegetarian Lebanese Green Beans with Tomatoes recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

manakish, manaqish, zaatar bread

Zaatar Manaqish

Zaatar Manaqish or Manakish is a very popular traditional Lebanese flatbread, topped with a mixture of Za’atar spice and  olive oil.  Zaatar Manaqish stores well, works great as a quick breakfast, brunch, or appetizer! It is one of my kids’ favorite snacks. I always have some stored in the freezer as a back up in case there is a fuss over dinner. My kids call these Zaatar Manaqish, Pizza 🙂

Nothing compares to the smell of freshly baked Zaatar Manakish in the morning! Have you checked my zaatar swirl bread recipe, yet? 

What is Zaatar?

Zaatar is a is a combination of ground dried oregano and thyme, sumac, and roasted sesame seeds. I bring back all my zaatar mix from Lebanon every year. My Mother in Law makes the best zaatar blend in town! For the manakish topping, zaatar  is mixed with some olive oil and spread on top of each flatbread, before baking to perfection.

Zaatar Manaqish Dough

Making the dough from scratch is easy to prepare. The dough recipe is similar to that used in my  Spinach Pies, Lahm bi Ajeen- Lebanese Meat Pies and Cheese Manakish. However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative. 

zaatar recipe/ zaatar manoushe/ zaatar manakish/ zaatar manakish recipe.

How to Shape Zaatar Manaqish 

  • Form your homemade dough into 14-16 small balls and let them rest on a floured surface covered with kitchen towel for 30 minutes before shaping. 
  • Shape the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips on a greased baking sheet. 
  • Press on each one by your fingertips to sculpt little dips for the topping to sit in.

  • Add about 1 tablespoon of the za’atar topping in the middle of each flattened circle, leave a very narrow border around.

  • Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on bottom and edges.
  • Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
  • Serve za’atar manaqish warm or at room temperature with some fresh cut veggies and Labneh Dip.
  • Enjoy!

manakish recipe with zaatar blend.

Looking for different Lebanese manakish recipes, here are some!

Lahm bi Ajeen- Lebanese Meat Pies

Spinach Pies

Cheese Manakish

Yield: 14 Flatbreads

Za'atar Manaqish

manakish, manaqish, zaatar bread
Prep Time 2 hours
Cook Time 8 minutes
Total Time 2 hours 8 minutes

Ingredients

For the Dough

  • 4 cups Bread Flour- Plus more for shaping
  • 1 cup Warm Milk- I heat in microwave for a few seconds)
  • 2 tbsp Sugar
  • 2  tsp Active Dry Yeast
  • 3 tbsp Warm Water- for foaming the yeast
  • 1/2 Cup Vegetable Oil
  • 1 tsp Salt 
  • 3 tablespoons plain yogurt

For Zaatar Topping

Instructions

    To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and oil. Work the mixture with your hands.
  3. Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and mix some more).
  4. Shape the whole dough into a big ball.
  5. Pour 1 tbsp olive oil on ball-shaped dough and spread.
  6. Cover the dough with a piece of plastic wrap and close with lid.
  7. Wrap container with a large blanket and leave to rise in a warm spot for about 4 hours.
  8. Briefly knead your amazing home made dough and form into 12 small balls.
  9. Arrange on lightly floured surface and sprinkle some flour on top too.
  10. Cover again with a piece of plastic wrap and leave to rise for another 30 minutes.

To make the za’atar manaqish:

  1. Mix together the za’atar seasoning and olive oil in a small bowl.
  2. Preheat the oven to 400 ° F.
  3. Spray baking tray with cooking oil and set near you.
  4. Form the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips.
  5. Transfer to the greased sheet, press on each one with your fingertips to sculpt little dips for the topping to sit in.
  6. Add about 1 tablespoon of za’atar topping in the middle of each flattened circle, leave a very narrow border around.
  7. Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on the bottom and edges.
  8. Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
  9. Serve za’atar manaqish warm or at room temperature with some fresh veggies and Labneh dip.
  10. Enjoy!
If you’ve tried this popular Lebanese Manakish recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried

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Hummus recipe homemade- Hummus platter- Homemade hummus recipe

Homemade Hummus Recipe

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

Homemade hummus is very easy to make and it tastes so much better than those store bought ones. The hummus recipe I make uses tahini paste and canned chickpeas. I find canned chickpeas to be very quick when preparing hummus and they also taste very good!

Authentic Lebanese Hummus recipe is always made with dried chickpeas which is also a beautiful thing, but could be time consuming. If you have the time, you should definitely give it a try . You’ll need about 1 1/2 cups of cooked chickpeas for this recipe (roughly 1/3 cups of dried chickpeas).  If you decide to use dried chickpeas, make sure to read: How to get the dried chickpeas ready for cooking section before you start. 

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Avocado Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

How to Get the Dried Chickpeas Ready for Cooking:

Place about 1/3 cup of dried chickpeas in a large bowl and cover with water. Soak overnight.

How to Cook the Dried Chickpeas:

  1. Drain the water and rinse before cooking.
  2. In a medium sized pot, add chickpeas and cover with water. 
  3. Add 1 tsp salt.
  4. Cover the pot and cook on medium-low heat for about 1 hour, or until fully cooked. 
Yield: 4

Homemade Hummus Recipe

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better the store bought stuff.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 1/2 cups chickpeas, cooked and drained or 1 (15 oz) can chick peas, rinsed and drained
  • 1/4 cup fresh lemon juice 
  • 1/4 cup well mixed tahini paste
  • 1 small garlic clove- minced
  • 2 to 3 tbsp water
  • Salt to taste ( start with 1 tsp)
  • 3 tbsp extra-virgin olive oil, for serving
  • Dash ground paprika, for serving - optional

Instructions

    How to make Hummus:

      1. Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
      2. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
      3. Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
      4. If your hummus is too thick, add 2-3 tablespoons of cold water and pulse some more, until reaching your desired consistency.
      5. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
      6. Transfer hummus mixture to a serving plate.
      7. Decorate with reserved whole chickpeas and a sprinkle of paprika powder.
      8. Serve topped with drizzle of olive oil.
      9. Enjoy your homemade hummus dip!

If you’ve tried this healthy Lebanese dip recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook

 


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