My husband and I used to visit a Lebanese restaurant in DC and loved their dish called 'Loubieh Bel Zeit.' When we moved away we craved this dish, so I tried to re-create it and came up with the following recipe. My husband LOVES it and wants me to make it all of the time now.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.

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  • Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.

Cook's Note:

Time to prep may take longer if you buy beans that haven't been cleaned yet.

Nutrition Facts

72 calories; protein 1.9g; carbohydrates 9.8g; fat 3.6g; sodium 143.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/15/2013
I liked it Mom ate it and hubby said ehhh. I liked the cinnamon in the mix. Not often but I will make this again. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/02/2020
As the submitter said, she was attempting to recreate the dish, and I would say yhus is a decent attempt, but not 100% quite there. My husband is Lebanese and This is a staple in our household. I use 2 regular sized cans of green beans, one can of diced tomatoes and one can of tomato sauce. First saute a decent amount of onions in olive oil, then add your canned tomatoes and green beans. I season it generously with my own spice blend that I make using 1tbls. cinnamon, 1.5 tsp salt, 1 tsp nutmeg, .5 tsp black pepper and 1/4 tsp allspice. As another reviewer suggested, you can add lamb or ground beef as well. but we keep this vegetarian typically. I serve it over rice and vermicelli pilaf. So delicious!! Read More
(1)
5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/02/2020
As the submitter said, she was attempting to recreate the dish, and I would say yhus is a decent attempt, but not 100% quite there. My husband is Lebanese and This is a staple in our household. I use 2 regular sized cans of green beans, one can of diced tomatoes and one can of tomato sauce. First saute a decent amount of onions in olive oil, then add your canned tomatoes and green beans. I season it generously with my own spice blend that I make using 1tbls. cinnamon, 1.5 tsp salt, 1 tsp nutmeg, .5 tsp black pepper and 1/4 tsp allspice. As another reviewer suggested, you can add lamb or ground beef as well. but we keep this vegetarian typically. I serve it over rice and vermicelli pilaf. So delicious!! Read More
(1)
Rating: 3 stars
10/16/2015
I gave this recipe a 3 for a base recipebut made changes. I sautéed one onion with 3-4 minced garlic with 1/4 cup olive oil. I added a bag of frozen cut green beans ( Romano are the best but hard to find where I am). Once they change color I add a can of herbed diced tomatoes salt and pepper to taste and more cinnamon. I also add half a can of rinsed chickpeas for protein. Let simmer 15 mins to the flavours can meld. You can serve this warm or have it cold just add more olive oil to your liking. Read More
(1)
Rating: 3 stars
08/28/2014
I used canned green beans. I wasn't thrilled with the recipe to be honest. Read More
(1)
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Rating: 4 stars
03/14/2013
I liked it Mom ate it and hubby said ehhh. I liked the cinnamon in the mix. Not often but I will make this again. Read More
(1)
Rating: 3 stars
09/04/2016
I make this dish often with a few changes.. First brown lamb shoulder or pieces of lamb. Add onions brown and garlic. When meat is browned add enough water to stew meat. When meat is tender add fresh green beans. Season with salt and pepper. Add tomato sauce or paste whichever u prefer and a pinch of cinnamon. Cook until green beans are soft and sauce has thickened. Serve over rice. Read More
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