Pairs well with Beans Stew with Meat, Peppered Rice with Vermicelli, and Cucumber Salad
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Beans Stew with Meat, Peppered Rice with Vermicelli, and Cucumber Salad
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A traditional Lebanese meal featuring tender meat and green beans stew, served with buttery peppered basmati rice with vermicelli and a refreshing cucumber salad with garlic, lemon, and dried mint.
01:00:00 total
Serves 4
medium
Main Various
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Ingredients
- green beans - 1.5 kg (fresh, washed and trimmed)
- meat - watch the video to see (tender meat, cut into small pieces)
- vegetable oil - watch the video to see (for frying beans and rice)
- butter or ghee - watch the video to see (for flavor in rice)
- basmati rice - 2 cups (washed)
- vermicelli - watch the video to see (to be browned in ghee)
- salt - to taste (to taste)
- cinnamon - to taste (for seasoning beans)
- seven spices - to taste (for seasoning beans)
- garlic - watch the video to see (crushed for salad)
- lemon juice - watch the video to see (fresh for salad)
- dried mint - watch the video to see (for salad and beans seasoning)
- cucumbers - watch the video to see (washed and sliced for salad)
Instructions
- Prepare the Meat: Heat a little oil in a pot. Add the tender meat pieces and fry on high heat until the meat loses its water and gets a light brown color. Stir occasionally to keep the meat coated in oil.
- Add and Cook the Beans: Wash and drain the green beans. Add the beans on top of the browned meat. Stir to combine, cover the pot, and cook on low heat. Turn the beans occasionally to ensure even cooking and wilting.
- Season the Beans: Once the beans are wilted and partially cooked, add salt, cinnamon, and seven spices to taste. Cover with water and continue cooking slowly on low heat until beans are tender and fully cooked.
- Prepare the Rice with Vermicelli: In a separate pot, heat some vegetable oil and sweet cow’s ghee. Brown the vermicelli in the ghee until golden and fragrant. Add washed basmati rice and stir to coat with the oil and ghee mixture.
- Cook the Rice: Add salt to taste and three cups of water (measured with the rice cup). Bring to a boil on high heat, then reduce to low heat and cover. Cook until the rice is tender and fluffy.
- Make the Cucumber Salad: Crush garlic and mix with lemon juice and dried mint. Add sliced cucumbers and mix well. Season with a little olive oil and salt if desired. Chill in the fridge before serving.
- Serve: Serve the beans stew hot with the peppered vermicelli rice and the fresh cucumber salad on the side.
