Loubieh bi Zeit

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done Start 12 min timer

2. Add the garlic and cook 2 minutes.

   Mark done

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

   Mark done Start 2 min timer

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

   Mark done

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

   Mark done

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.

   Mark done

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

   Mark done

Chef’s Tips

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

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rice
• Flatbread
• Feta or labneh

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.