• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zaatar & Zaytoun
  • Home
  • Recipes
  • The Blog
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Blog
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Loubia bi Lahme (Lebanese Green Bean and Meat Stew)

    Loubia bi Lahme (Lebanese Green Bean and Meat Stew)

    Loubia bi lahme is another easy dish you should add to your dinner repertoire.

    It takes around half an hour from start to finish and you can even make the rice in that time when the green beans are simmering.

    This is the meat version of loubia b'zeit, and it is usually served with rice rather than with bread.

    loubia bi lahme

    The green beans

    The wonderful thing about this dish is that you make it using either frozen or fresh green beans. As it's a stew, the flavour difference is not that great between frozen and fresh.

    Just trim the stalky bit of the green beans and chop them in half if they are really long. You can even buy ones that are trimmed and cut if you are really pressing for time.

    I don't really like using canned vegetables as freezing is the next best thing to fresh.

    Green Beans

    The onions and garlic

    If you have time, don't rush browning the onions as this will give you an added flavour boost.

    Sauteé them in some olive oil suitable for cooking on high heat for a minute or two then reduce the heat to medium low so they caramelise.

    I always reduce the heat when I add the garlic as I don't want them to burn

    loubia bi lahme with rice

    The meat

    Loubia bi lahme is usually made with tiny bitesize pieces of fillet meat. Though if you have some left over ground meat you can use that too. Home cooking is all about using what you have and adapting.

    Most people use diced beef as it is not as fatty as lamb, and many Lebanese stews are traditionally made with it for this reason.

    However, some people just love lamb and the flavour it brings. If you use lamb I would suggest frying off the lamb fillet pieces in a separate pan before adding to the onions and garlic.

    This way you won't get that scummy 'zenkha' taste that lamb juices sometimes make.

    summer tomatoes

    The tomatoes

    There's nothing like using fresh tomatoes when they are at their best in the summer. You can blitz the tomatoes to make a wonderfully smooth sauce or just throw them in chopped for some texture.

    Again you can use fresh or canned tomatoes depending on the season. Chopped tomatoes or even passata will create some nice sauce for the green beans and meat to stew in.

    Herbs and spices

    Lebanese stews are not very spicy and most don't add anything other than a little seven spice and perhaps one or two additional spices to complement the main ingredient.

    A little fresh cilantro (fresh coriander) will add the final depth of flavour near the end.

    Always remember to taste your dish before you turn the heat off and adjust the seasoning as necessary.

    One final tip is to add a little pomegranate molasses right at the end to lift all the flavours.

    loubia bil lahme

    Serving

    The best way to serve loubia bi lahme is with some vermicelli rice (full recipe on the blog). Ideally it should be served warm.

    If there's any left the next day it will taste even better and if you've finished the rice then you can scoop it up with some flatbreads.

    loubia bi lahme
    Print

    Loubia bi Lahme

    Lebanese green bean stew with meat in a tomato sauce

    Course Main Course
    Cuisine Lebanese
    Keyword Authentic, Healthy, Stew,
    Prep Time 5 minutes
    Cook Time 30 minutes
    Servings 4
    Author Zaatar and Zaytoun

    Ingredients

    • 600 g of green beans fresh or frozen
    • 200 g of beef diced into bitesize pieces
    • Handful of cilantro fresh coriander, chopped
    • 2 onions chopped
    • 3 garlic cloves chopped
    • 4 tomatoes chopped
    • 1 tablespoon tomato concentrate
    • 1 cup boiling water
    • ¼ teaspoon seven spice
    • Salt to taste approx ½ tbsp
    • 2 tablespoon of pomegranate molasses

    Instructions

    1. Sauté the onions in some regular olive oil until golden. Reduce the heat and add the garlic for another minute or so
    2. Add the cilantro and bitesize beef pieces and fry off over high heat until the meat is sealed for around five minutes
    3. Then add the green beans and stir everything together for another five minutes so the beans turn a vibrant green
    4. Add the chopped tomatoes, tomato concentrate, seven spice, salt and boiling water

    5. Bring everything to a boil then reduce the heat to low and simmer for around fifteen minutes

    6. Taste the tomato sauce and adjust the seasoning as necessary. Drizzle on the pomegranate molasses just before you turn off the heat.

    Recipe Notes

    If you want to use lamb, fry off the lamb pieces in a separate pan then add to the stew when you add the tomatoes

    If you make any of our recipes let us know how it went by giving us a star rating below.

    We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes!

    You might also like these recipe from the Zaatar and Zaytoun collection:

    • Lebanese chicken and rice (Rez a djaj)
    • Sayadieh (Fish and rice)
    • Hareesa (Chicken & Wheat Porridge)
    • Hummus Musabaha
    « Zaatar Manakish
    Lebanese Shish lamb Kebabs (Lahm meshwi) »

    Why not share our recipe with your friends?

    Reader Interactions

    Let us know how it went

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Teta

    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

    More about me →

    Trending

    • Foul Mudamas (Fava beans)
    • Maamoul Mad bi Ashta (Semolina Cream Dessert)
    • Lebanese Falafel Recipe
    • Lebanese Namoura Cake (aka Basbousa)

    Recent Posts

    • Zucchini with eggs (Kousa w Bayd)
    • Coriander Chicken Drumsticks
    • Maqali (Fried vegetables)
    • Asparagus with meat and almonds
    • Mediterranean Vegetable Pizza
    • Lebanese chicken and rice (Rez a djaj)
    • Tomato Vermicelli soup
    • Frakeh (raw kibbeh)
    • Zaatar and tomato burrata
    • Meat and Vegetable Soup

    Categories

    • Recipes (158)
      • Basics (17)
      • Bread and Pies (18)
      • Chicken (22)
      • Desserts (13)
      • Fish and Seafood (6)
      • Kibbeh (11)
      • Lebanese Recipes (118)
      • Main Meal (66)
      • Meat (34)
      • Pasta (3)
      • Pulses and Grains (28)
      • Salad (7)
      • Soup (10)
      • Starters (Mezze) (30)
      • Stews (13)
      • Stuffed Vegetables (7)
      • Vegan (49)
      • Vegetarian (67)
    • The Blog (10)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Zaatar and Zaytoun Privacy Policy

    COPYRIGHT 2021. ALL RIGHTS RESERVED