Lubiyeh bil Lahme
A deeply comforting and rustic Middle Eastern green bean and meat stir-fry, featuring tender green beans and juicy chunks of beef or lamb sautéed with garlic, onions, and warm spices in a cast-iron skillet.
50 min
Easy
Libanesa / Levantina
4 servings
The story behind
You have absolutely no idea how incredibly heartwarming and flavorful this homestyle dish turns out! The very first time I experienced authentic lubiyeh bil lahme was during a casual weeknight dinner at a Lebanese family's home. The entire kitchen filled with the delicious scent of sizzling garlic, rich olive oil, and warm spices. The host proudly explained to me that 'lubiyeh' means green beans and 'bil lahme' means with meat, making this the quintessential recipe that home cooks prepare with the freshest seasonal green beans because it is highly nutritious, quick, and comforting. Personally, I absolutely love making this directly in a heavy cast-iron skillet so the meat achieves a gorgeous sear and the green beans cook beautifully in their own natural juices. It tastes phenomenal when paired with Lebanese vermicelli rice or simply scooped up with plenty of warm pita bread. To drink, an ice-cold glass of mint water or a hot cup of black tea balances the rich savory layers perfectly. You are going to love it from the very first bite.
Instructions
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1In a large cast-iron skillet (like the one shown in Lubiyeh bil Lahme.png), heat two tablespoons of extra virgin olive oil over medium-high heat.
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2Season the meat cubes generously with salt, cracked black pepper, and the Lebanese seven spices, then sear them in the hot skillet until a gorgeous brown crust forms on all sides; remove and set aside.
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3In the same skillet with the remaining pan drippings, lower the heat to medium, add the final tablespoon of olive oil, and sauté the chopped onion and garlic until soft and translucent.
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4Toss the whole fresh green beans into the skillet, stirring them together with the onions and garlic for about 5 minutes until they turn a vibrant green.
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5Return the seared meat chunks back into the skillet along with the rustic tomato purée (if using) and fold everything together thoroughly.
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6Cover the skillet with a lid, reduce the heat to low, and let it simmer gently in its own steam and juices for 20 to 25 minutes until the green beans are tender and the meat is fork-tender.
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7Remove the lid, turn the heat up for one final minute to let the pan juices reduce and concentrate, adjust the salt to taste, and serve piping hot straight from the cast-iron pan.
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