Tuesday, December 17, 2013

Lebanese Lubbe

comfort food for me, without a doubt is lebanese food.

my grandma was lebanese and growing up we would travel across the state to whidbey island and we would always be greeted with a huge lebanese meal, homemade by my sittee (sit-tey). kibbe, hummus, nusli, lubbe, bhaba ganoush, fatosh and so much more yumminess. (side note: i'm sure i've spelled most of those wrong, but spelling doesn't count here...taste totally does ;0)

my mom has continued the tradition of serving delicious lebanese food during holiday meals. we have a huge thanksgiving dinner full of both american and lebanese food, and it's probably one of my favorite times of year. this year, i made her send me each and every lebanese recipe she has so i can master cooking these recipes as well.

the best part about it, is that most of the dishes are super easy. they just take a little time, like most comfort foods do. the first recipe i made on my own is probably my absolute favorite lebanese comfort food ever...lubbe served over rice.

this is so easy and so delicious and is made with a single pot! how easy is that?

Lebanese Lubbe

2 lbs lamb shanks
2 lbs french string beans
2 large white onions, chopped
4 cloves of garlic, crushed
2 28 oz cans of tomato sauce
2 28 oz cans of diced tomatoes
1/2 c water
salt and pepper to taste
cinnamon to taste
2 tbsp olive oil

In a large pot, heat the olive oil over medium high heat. Place the lamb shanks into the pot and brown on all sides. About 10 minutes. Add the garlic, onions, salt, pepper and cinnamon and saute for another 5 minutes (or until the onions are translucent). Add the 1/2 c water and cook for about 10 minutes.

Add the diced tomatoes and stir well. Add the green beans and tomato sauce and cover the pot with a lid. Let cook for 2-3 hours or until the meat falls off the bone.

Serve over rice pilaf.


No comments:

Post a Comment