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.
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:
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
In a large pot, heat olive high over medium high heat and saute onion and salt until translucent, about 10 minutes, stirring frequently.
Add garlic and stir well.
Stir in green beans for 2 minutes.
Add 1/2 cup warm water.
Bring to a boil then reduce heat to low. Simmer until beans are tender, about 20 minutes.
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).
Remove from heat and set aside to cool down.
Serve with pita bread and enjoy!
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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.
In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and oil. Work the mixture with your hands.
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).
Shape the whole dough into a big ball.
Pour 1 tbsp olive oil on ball-shaped dough and spread.
Wrap container with a large blanket and leave to rise in a warm spot for about 4 hours.
Briefly knead your amazing home made dough and form into 12 small balls.
Arrange on lightly floured surface and sprinkle some flour on top too.
Cover again with a piece of plastic wrap and leave to rise for another 30 minutes.
To make the za’atar manaqish:
Mix together the za’atar seasoning and olive oil in a small bowl.
Preheat the oven to 400 ° F.
Spray baking tray with cooking oil and set near you.
Form the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips.
Transfer to the greased sheet, press on each one with your fingertips to sculpt little dips for the topping to sit in.
Add about 1 tablespoon of 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 the 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 veggies and Labneh dip.
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
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.
Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
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.
If your hummus is too thick, add 2-3 tablespoons of cold water and pulse some more, until reaching your desired consistency.
Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
Transfer hummus mixture to a serving plate.
Decorate with reserved whole chickpeas and a sprinkle of paprika powder.
Serve topped with drizzle of olive oil.
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.