Looking for a healthier potato salad? Try this recipe! In addition to being healthy and light, this salad is also refreshing and super tasty. It's served chilled and makes a great side dish in the summer! You can cook it the night before you plan to eat it and refrigerate it, or cover and refrigerate it right before dinner time (or lunch). Let's begin!
Another green bean dish! This time, with meat and served with Eva's rice dish! (recipe here) Lubieh Bil Lahme is definite comfort food and perfect for a chilly day. It's a great main dish that's easy to make, so save this one for a night you are craving something yummy & filling for dinner but don't want to put too much time into cooking.
This makes about 4 servings
1. Dice onion and garlic finely and cut steak into cubes
2. Cut ends and remove strings from green beans and rinse (you can also buy packaged green beans to save time)
3. In a pot, add 2 tablespoons of olive oil on medium heat & add onions and garlic to sauté
4. Once onions and garlic are wilted and light brown (5 minutes), add meat, 3/4 teaspoon pepper, 1/2 teaspoon allspice, 1/2 teaspoon of salt (remember pepper, salt, and allspice to taste) and stir well. Stir often until meat is cooked and no longer red (8 minutes)
5. Add green beans and toss well to coat. Stir after one minute for 3 minutes
6. Add tomatoes and stir again after one minute for 3 minutes (canned tomatoes will make it stewy, if you would prefer it to be juicier add 1/2 cup of water)
7. After four minutes, the mix should begin to boil. Once boiling, let simmer on low heat and cover
8. After about 8-10 minutes stir mixture and cover again. Cook until green beans are tender (around 30 minutes, more or less time depending on how crunchy you want your green beans to be)
Riz Bil Sh'arieh is what Eva makes with every Lebanese dish that is served over rice! What makes this dish different from regular rice is it's cooked with fine noodles found in most grocery stores. Yummy enough to eat alone, it is also a necessary recipe to know for making other Lebanese dishes that go with rice.
About 4 Servings
Trying our recipes and realizing you've made too much? Let's talk about it!
When Eva is cooking a Lebanese dish, she is so used to making enough to feed a whole army (one of our favorite jokes). Traditionally, Lebanese people have always cooked a ton. In Lebanon, it is always assumed that someone is going to visit and guests in a Lebanese home should never go hungry! Eva kept this tradition and as a result, her recipes require larger quantities of ingredients than normal. For us, it hasn't been too much of a problem not only because we always had guests over, but we also love leftover Lebanese food!
After starting this blog and sharing our recipes, we now realize (and totally understand) that not everyone wants to make as much. We are working now on adding serving sizes to our published recipes, and will try to cut back on the amount of ingredients used in the future!
Today's recipe is cabbage stuffed with rice and meat flavored with garlic and other yummy seasonings. Mahshi Malfouf is definitely a favorite in my family and you are about to see why! Preparing this dish is a bit time-consuming, but I promise it is worth it. Our favorite joke about Lebanese food is it takes hours to prepare, and only minutes to eat up!
Instructions: (with pictures)
1. Fill a pot with salted water and bring to boil
2. Clean cabbage by peeling the outer layer and cutting the core out as much as you can, place cabbage into the boiling water
3. As the cabbage cooks, peel the layers off until wilted and remove to a strainer
4. Once the cabbage is cooked, lie cabbage on cutting board and cut out center triangle of each cabbage leaf, then cut leaf in half (unless it is smaller than the others, you want to be able to roll the cabbage leaf)
5. Line up the bottom of a pot with some cut up cabbage to cover
6. In a bowl, add uncooked rice, meat, melted butter, salt, pepper, and mix well. Eva uses her hands to blend the ingredients well
7. For each individual cabbage leaf, place about 1/2 an ounce of the mixture onto it and roll (it's easier to lay the cabbage leaf on a cutting board and roll) squeeze the rolled cabbage for any excess liquid
8. Pile each rolled cabbage leaf in pot (in a circle starting from the outer edge)
9. Slice 3 peeled garlic cloves in half and tuck into pot between rolls of cabbage
10. Sprinkle salt on top and cover with oven proof plate to keep them together
11. Pour enough water to cover bottom part of the plate
12. Turn stove on high and bring to boil
13. Once boiling, simmer on low heat and cover for about 45 minutes. Around 30 minutes in, if most juice is gone, remove plate and continue to cook
14. In another bowl, mince 2 garlic cloves and add in 3 tablespoons of lemon juice and pour on top of cabbage before turning the stove off
15. Rest for 5 minutes for the garlic and lemon juice to soak through