THIS is the perfect example of a prostitution dish according to my mother.
"Loubieh" is a traditional Lebanese home cooked stew of flat Romano green beans in onion and tomatoes. It is delicious and usually enjoyed with a side of vermicelli rice and a dollop of labneh.
As a blood type A, tomatoes are a no-go. So in order to keep the family meals in order and the kitchen counters clear of my experiments, I deviated "Loubieh" towards something a little more exotic or roughly said: curried.
The onion confit complements the spices of the curry, and the lime zest with the salt and labneh bring together all of the flavors in your mouth and it feels like a dream.
Make in 40 minutes
PREP THE VEG
- With a peeler, peel the thin sides of the romano beans, this way they won't be stringy when you eat them.
- Cut the Onion in half and finely slice it.
- In a pot, drizzle some extra-virigin Olive Oil over low heat. Add the onions and slowly cook until caramelized about 5-8 minutes.
- Add the curry powder and mix well.
- Add the romano beans in the pot, stir well and cook for a couple of minutes.
- Add a little water to help steam down the beans. Cover and simmer for 10-12 minutes. You do not want to overcook the beans, mmhm.
MAKE THE RICE
- Boil the water.
- In a lidded saucepan over medium heat, melt the clarified butter.
- Roughly break the vermicelli with your hands and coat them in the clarified butter, until they start to brown.
- Stir in the rice and mix well.
- Add the boiling water and cover. Simmer over a low heat for 10 minutes.
- Plate the curried beans with the rice.
- Serve with the labneh, topped with the Himalayan salt and the lime zest.
- 500g Romano beans, washed and trimmed
- 1 Large white onion, peeled
- 1 Tsp curry powder
- Extra-Virgin olive oil
- Sea salt
- 2 Cups of jasmine rice
- 2 Handfuls of angel hair pasta
- 2 Cups of water
- A generous knob of clarified butter
- Sea salt
- 2 Tbsp of labneh
- A generous pinch of Himalayan salt
- The zest of half a lime