Salt and pepper Carefully place the assembled sandwich into the colander. We just add mushrooms because we love them, true to the classic or not! I made it with canned beans, canned tomatoes, cinnamon and allspice. You guessed it, Maureen. My Mom’s recipe calls for Campbell’s Tomato Soup which always made me wonder if I had written the recipe down incorrectly! would this be in addition to cinnamon or instead of? That mix sounds delicious and like one of many blends used all over the region. Very special. In a pot, transfer lubi lubi leaves, add 1 teaspoon of bagoong alamang, garlic and onion. The great irony of it all was that the one who teased me the most about loving this dish was my sweet sister Maureen. Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. I especially remember how much your Dad enjoyed it. Teresa, you made my DAY! Add cumin and olive oil and remove from heat. I never caramelized the meat before — (took forever but well worth it). PS: my mother calls the rice option “Basillah e ruz”. For me, it’s comfort food at its best! (1 can full) water 7 %. Your version is so similar to my Lebanese grandmother’s. It is tasty also! All Rights Reserved. Hi Maureen–If the beans seem very large and sort of hollow, go with canned or frozen. And if you are unlucky like me and my siblings and hail maternally from an allspice jurisdiction (thanks to Sitho Maroon who was actually 100% Irish yet a phenomenal Lebanese cook having trained with our “Big Sitho”) and paternally from a cinnamon jurisdiction (Sitho Gabriel has actually just become a cook in her eighties! The Lubieh just improved overnight and we enjoyed it even more as leftovers! Well isn’t that something. This is served at the Lebanese Festival here but they put no meat in it. David, so special and so funny too! 1/4 kilo liempo ( slice thin ) Or you can also use Tinapa instead of pork liempo. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes. I’m sure its good but are mushrooms something you added? My roots are from the Mediterranean and many of my recipes incorporate those flavors! Place a colander over the boiling water. Cook and simmer over medium to low heat until lubi lubi and liempo becomes tender. I am with you Peggy–Lubieh has always been one of my favorites! cousins!! Cover and reduce heat to low. If I remember correctly, Del Monte canned green beans made their way into this dish more often than not in the Abood household. And you forgot to mention the cayenne pepper and the cumin. She called “Lubieh” the “Kraft Dinner of the Lebanese” which I’m sure some of you will get as it’s a Canadian reference. Add the beans and cook until the beans are soft, about 15 minutes. Powered by WordPress, Get every new post delivered to your Inbox. It’s going to be delicious! Please email me if you like! Cover the pot and simmer for a few minutes to cook. He asked me to make Lubia. LebIrish. Antoniette W. Antoniette, thank you so much! How cool. For years I used to enjoy this and tried to convince my (Irish) mother to try it. To this day I prepare all of Situ recipes that I made with her and I must say that your delicious recipes are extremely close to my ingredients. each baharat, black pepper, cardamom, cumin. I usually make it with spring lamb and canned string beans, and no mushrooms. This is beautiful. I'm Julia. 1 pound green beans, washed and trimmed. Simmer 1 hour. 4 years ago. I’d love to try it with chicken and peas. They are also one of my favorite omlette stuffings, with a little feta cheese...Enjoy! Ang Lubi-lubi po or niyog-niyog in bicol means coconut pero hindi po sya talga ung niyogmasarap po sya kung gusto ninyo po ng recipe comment lng … Your Aunt Pat didnt use mushrooms that I remember but we bought some this am so they are going in!! Oh, I see Maureen, that’s a spice blend rather than the spicy Aleppo pepper I thought you were referring to. In our household, Sitto gave us many options for Yahneh. keep the recipes coming. 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. I loved reading your blog and enjoyed hearing about you and your siblings. Obviously there are many variations as when making meatloaf. Cook and simmer over medium to low heat until. Even my grown boys know how to make it. It’s one of my favorites and has been a stable since I went vegan. Add liempo and pour coconut milk. onion garlic Thank you! My mom was Syrian/Lebanese and my dad was Scotch Irish, so you see I had the best of all cultures combined. I’ve been the recipient of family ire for using leftover prime rib or tenderloin to make the yahneh, as evidently some believe such luscious cuts of meat have higher purposes. lice and chopped the leaves into 3 or 4. Steam the sandwich until the cheese melts, about 5 minutes. I just had a dinner that I donated for a fund raiser and had yahneh as one of the dishes . Michael, what a great comment, thank you! At least here, the division seems to be drawn by Lebanese hometown! Please? And the meat was not usually given such TLC to bring out its’ fully caramelized potential, either. Happy Thanksgiving to you and your family. love to you all! My partner is vegetarian and LOVES mushrooms (as I do) and I thought this would make her VERY happy. Rebecca {foodie with family} recently posted.. I’m glad to see you are finally weighing in, Richard. If you’re interested in the Chicken version (and Maureen doesn’t mind) I’d be happy to share. My (Lebanese) friend only ever made this with Chicken. 28 oz. Wow! Hoagie buns, hamburger meat, provolone cheese, jalapenos, mayo mustard. 1 teaspoon cinnamon I was hoping to make this for company this wekend, but all the fresh green beans don’t look very good. Wife, mom to three growing boys, lover of food. Thanks Maureen. The version I make takes a long time because I brown everything separate and then put together. Thank you! I enjoy reading your Blog. I might need to try that next! I have cut the oil to one tablespon, while dieting and left out the pine nuts, and they are still awesome. Lebanese Green Bean Stew (yahneh or lubieh), 2 tablespoons extra-virgin olive oil Just because we’re now all in our 40s doesn’t mean the teasing has come to an end. My grandmother was from Syria and she always made these green beans for family gatherings. You rock too–4×4 lasagna and lubieh with chicken? 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? Cover the pot and simmer for a few minutes to cook. I’ve made it a couple times, trying to make it like my mom’s, but thought I’d look it up online. Please keep in touch! Hi there, I make the meatless version of this and use Lebanese 7 spice blend. Inspired by the sandwich made famous at Lubi’s. Much love, Alice. Brown and caramelize the meat in batches, removing the meat as it is finished. Serve warm over rice or quinoa with a side of pita bread and yogurt. Cassava or balanghoy, ube, sweet potato, rimas, taro, togue and others can be used as a base ingredient. I do also make it vegetarian for some of my friends and it is almost as good . Lebanese Green Bean Stew (yahneh or lubieh) 2 tablespoons extra-virgin olive oil 1 3 lb. It seemed like a warm, nurturing comfort food. Thank you both for sharing the sweet story and the yummy recipe! Thank you so much for sharing! Today’s recipe for Lebanese Green Beans (otherwise known as Lubee) is one of my favorite dishes that my Grandma and Mom made when I was a child. 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. Thank you! Season with salt and pepper to taste. Don’t get me wrong – my family would make it, even I would make it and people who never saw it before LOVED it. Tag @matchupmenu on Instagram and hashtag it #matchupmenu. Yahneh is a peasant dish and one that my father loved dearly. Thank you! Got your response to my post and am here. To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes. Your email address will not be published. lol Can I just say that if you were single and in Canada I would EASILY propose to you! Growing up around the corner from Situ I was able to watch her prepare dinner, not realizing at the time that by helping her in the kitchen at such a young age would be ingrained in my heart and forever be a part of my future life and cooking . Bring to a boil, then cover and turn the heat down to low. I believe it was the cinnamon. Add tomatoes in juice and cook until spice and onions have incorporated into the liquid. -Teresa-. This was a very popular dish in the winter when someone had been sick. I was surprised that lubi-lubi products ranged from various ingredients. We have waaaay too much in common, Scot!! 3 cups coconut milk Hi Kyle Culver!! Add chopped onion. Rae, how cool! 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!! I’m looking for a recipe my mom makes that she calls ishee sp? 1 medium onion, coarsely chopped She used to make it for us all the time and now I make it for my grandchildren. Place a colander over the boiling water. You change out that full teaspoon cinnamon (yes) for cumino and you will be the only one eating your yahneh……, Mother says: “Richard, back then we didn’t have fresh beans in Lansing in the middle of winter..”. Saute until slightly caramelized and soft, scraping up the fond, or browned bits, from the bottom of the pan. How cool! This is still one of my favorites! You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the "tah digh". Looks like we’re having some cousins in from Grand Rapids. 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. Add the meat and the cinnamon. Add green beans, onions, and garlic and sauté 5 minutes. Cooking Notes: The Syrian pepper my mom refers to is a combination of spices which includes cinnamon so maybe that was the difference. Total Carbohydrate I’d like to try the mushrooms , but my husband would object. Chuck will love that. I make it for my family all the time and they love it. Thank you for letting me know that you are cooking up a storm over there, and so glad you enjoyed the recipe!!! Matured Lubi lubi leaves can be tough that is why it is best to get the young leaves. Aha! but what a special piece of family history. 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!