Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro
2
People talking
Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room temperature but you could eat it hot if you like.
- Ready In:
- 25mins
- Serves:
- Units:
2
People talking
ingredients
- 1 lb fresh string bean (top & tailed & de-strung)
- 1 cup white onion, finely chopped (or grated)
- 1⁄2 cup cilantro, finely chopped
- 1 -2 tablespoon minced garlic
- 1⁄3 teaspoon salt (to taste)
- 2 tablespoons olive oil
directions
- Saute the onions until they are a very pale golden colour.
- Add the beans, cilantro, garlic & the salt. Stir, then cook on a medium heat for 5 minutes.
- Reduce the heat & cook on a low simmer for 15 minutes.
- Serve at room temperature.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Um Safia
Contributor
@Um Safia
Contributor
"Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room temperature but you could eat it hot if you like."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
These were good. The green beans were a little undercooked and crunchy, so maybe it would help to blanche them first before sauteeing them in the pan. Thanks Maya's Mama!Reply
-
Reply
-
This was okay... I do plan on re-making it coz i know i didn't make it right. I've had loubieh bizeit before but i've never made it before. and i know it wasn't suppose to tast like that and i'm pretty sure you aren't ment to burn it. I will re make and re rate.Reply
-
Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room temperature but you could eat it hot if you like.
