Wednesday, January 9, 2013

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...

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