Skip to main content

Cooking Around the World: Lubyee-Bi-Lahmi {Lebanon}

When we traveled, via tabletop, to Lebanon this week, I told the boys a story.

"This dish was one of your Daddy's favorites when he was little. And when Daddy and I were getting married, Aunt Jenn had a party for me...called a 'bridal shower.' She asked guests to give me copies of their favorite recipes. And because Grandma knew that Daddy loved this dish, she wrote out the recipe and sent it to me."


So, while most of the time, my culinary adventures have no point of reference for any of my boys, this was competing with fond foodie memories from Jake's childhood. Thankfully, he deemed it "really close." I'll take that. I did sub beef for lamb, fennel for onions, and mushrooms for kidney beans.

1 lb. lamb beef, cut into 1/2" cubes (I subbed beef for lamb because my mini boys are huge lamb fans...yet)
3 T olive oil
1 onion fennel, finely chopped (not traditional, but I used what I had)
1 can white kidney beans pound sliced crimini mushrooms
2 pounds green beans, timed and cut into 1" pieces
2 C fresh tomato sauce
1/4 t cinnamon
salt and pepper to taste
1 1/2 C water (or more if too dry)
fresh herbs for garnish

In a large, flat-bottomed pot, saute meat in oil until meat is browned. Add chopped fennel and saute 2-3 minutes. Add beans, mushrooms, and water, cover and cook for an hour. Add tomato sauce and seasoning. Cook for 15 minutes. Stir in a handful of fresh herbs, thinly sliced. I used mint and basil. Serve with rice on the side and a dollop of plain yogurt on top.

We're off to Lesotho next...

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce