When it comes to Lebanese cuisine and Karimah’s Kitchen select vegan dips, less is always more. I find that I am most creative with my food when I’m confined by just a handful of hearty, locally-grown ingredients. My cooking style is most influenced by my mother. She had a signature elegance with the simplest of dishes and would travel no further than the backyard to gather fresh vegetables which she artfully prepared into a delicious and wholesome meal; she had a gift for getting a family of seven to fight over spreads of diced parsley and minced tomatoes. Watching my mother complement the earthiest of flavors with savory spices inspired me to experiment on my own and to introduce equally flavorful dishes to my own friends and community. I started Karimah’s Kitchen to introduce an authentic home-grown portfolio of healthy mezzeh dishes that can be enjoyed by the entire community. Our focus is on fresh, local ingredients, and we will continue to expand and refine our delightful vegan options.
The following recipe is a personal favorite of mine. Traditionally known as Loubi b’Zait, this recipe is an easy way to turn a few fresh vegetables into a healthy, Mediterranean-inspired dish. Loubi b’Zait translates to “beans with olive oil” and combines green beans, tomatoes, onion and olive oil with a few spices typically used in Lebanese cooking to bring a sensationally refreshing flavor to any meal. This dish is typically best served warm as an entree over a bed of basmati rice, or cold as an appetizer with a side of pita bread. Either way, Loubi b’Zait is sure to be a favorite at any dinner table.
Loubi b’Zait
Ingredients
- •118 ml (½ cup) olive oil
- •1 medium onion, chopped
- •4 cloves garlic, peeled and chopped
- •454 grams (1 pound) French-cut green beans
- •½ teaspoon Lebanese 7-spice powder
- •½ teaspoon ground cinnamon
- •4 large tomatoes, cored and diced
- •Salt and freshly ground black pepper, to taste
- •Cooked rice or pita bread, for serving (optional)
Preparation
In a large sauté pan, heat the oil and sauté the onions until tender. Add the garlic, green beans, 7-spice powder, and cinnamon. Stir in 2 cups water, and season with salt and pepper to taste. Cover, reduce heat, and simmer for 20 minutes.
Add the tomatoes, and bring the Loubi to a boil while adjusting the salt. Reduce the heat to medium low, and let it cook for 30 minutes.
Serve warm over rice, or cold with a side of pita bread.
