Lebanese · Appetizers

Loubieh bi Zeit

Green beans braised soft in tomato and olive oil. Not blanched, not crisp — cooked until they give completely, which is the whole point and the thing people get wrong.

55 min prep and cooking plus time for cooling to room temperature, which the recipe does not time at least 55 min start to finish Serves 6 servings Easy
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AI-generated illustration of Loubieh bi Zeit

Image note: Illustration, generated by AI · not a photograph of this dish

The Method for Loubieh bi Zeit

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  1. Soften the onions in the oil over medium-low heat for 12 minutes, until sweet and translucent but not coloured.

  2. Add the garlic and cook 2 minutes.

  3. Stir in the tomato purée and let it darken for 2 minutes.

  4. Add the beans and turn them over in the oil until glossy.

  5. Add the tomatoes, salt, pepper, allspice and water. Bring to a simmer, cover, and cook 40 minutes over low heat.

  6. Uncover for the last 8 minutes if the sauce is loose. The beans should be completely soft and the sauce thick enough to hold its shape on a spoon.

  7. Take off the heat, add the finishing oil, and cool to room temperature. Serve with lemon.

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Things to Watch For

  1. Cook them soft. Crisp beans are the wrong dish.
  2. Do not cut the oil — it is the sauce, not a cooking medium.
  3. Room temperature, with lemon at the table.

If You're Missing Something

  • An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good to Know About Loubieh bi Zeit

This is a dish about overcooking on purpose. A green bean cooked to the crisp-tender point tastes raw and squeaks against the tomato; cooked for forty minutes it goes olive-drab, silky, and sweet, and takes up the oil in a way a firm bean cannot. Resist the urge to shorten it. The oil quantity looks high because it is doing the work of a sauce — this is a bzeit dish, meaning literally "in oil", and it is eaten cool when that oil has thickened.

To Go With It

Rice · Flatbread · Feta or labneh

Leftovers

Refrigerated for 5 days, better on day two. It does not freeze well — the beans go mushy.

Quick Answers

How long does Loubieh bi Zeit take to make?

15 minutes of preparation and 40 minutes of cooking, so at least 55 minutes. The method also needs time for cooling to room temperature, which it does not time, so treat that as a minimum. The recipe serves 6.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.

225Calories
3gProtein
15gCarbs
17gFat
5gFibre
7gSugar
400mgSodium

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Compiled by Turab

Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.

First published ; last changed .