Serve over rice, noodles or alone. Add salt, spices, chopped tomatoes and water. Brown lamb cubes and onions in butter, or a little water.

These recipe are handed down from my family, so you can count on their quality and authenticity.

Stir in the green beans, recover the pan, and cook until the beef and beans are all tender.

Be sure to check out my popular Hummus and Baba Ganoush, along with salad recipes often served at Middle Eastern restaurants like Fattoush and Tabbouleh. I like green peppers in this stew 3 garlic cloves, minced. 1 large bell peppers, chopped. 3 baking potatoes, peeled and chopped. Add the garlic, onions, cinnamon, cumin, salt, and tomatoes and bring to a boil. bring the water, lamb and baharat to a boil in a saucepan and simmer covered until the meat is almost tender; approximately 1 1/4 to 1 1/2 hours. 1 16 ounce cans of chickpeas, rinsed and drained 1 16 ounce can of white beans, rinsed and drained

Cut in half and rinse in cold water.

Drop the heat to low and lid the pan. Clip stem ends off green beans. Stir in the cubed beef and stir occasionally until browned on all sides.

Cook for 20 minutes. You pick the colors. Add green beans and saute for 10 minutes.

Cover and simmer on low heat for 55 minutes, or … I use a mirroplane zester or garlic press to mince it. Both my parents are Lebanese and I grew up making classic Mediterranean dishes that I’ve brought over to my blog. METHOD: If using dried beans, rinse and soak in cold water overnight and drain or open the tin and rinse and drain the beans.