Lubyi bi zayt

Lubyi bi zayt

Green beans in oil

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g green beans
60ml olive oil
1 onion, chopped
250g tomatoes, peeled and chopped
1 tablespoon tomato paste
1/2 teaspoon sugar
salt and freshly ground black pepper, to taste
2 tablespoons flat-leaf parsley, chopped

Method

  1. Wash the beans well, then top and tail and remove the strings, if present. Cut into 5 cm lengths, or slit them lengthways (French cut). Set aside.
  2. Heat the oil in a heavy-based saucepan and gently fry the onion until translucent. Add the garlic and cook for a few seconds longer.
  3. Add the tomatoes, tomato paste, sugar and 125 ml water. Season to taste with salt and pepper, then cover and simmer for 15 minutes.
  4. Stir in the beans and parsley. Cover and simmer for a further 15–20 minutes, or until the beans are tender.
  5. Serve hot or lukewarm in the traditional way. The beans are also very good served chilled.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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