Ingredient: Cinnamon

When you are eating a delicious Lebanese dish and you find yourself asking, as people often do, what it is you taste that you can’t seem to put your finger on, the answer is often cinnamon. For many, cinnamon is associated with sweets and sweets only. But cinnamon in Lebanese dishes lends a distinct savory…

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Lebanese Green Bean Stew (yahneh or lubieh)

Lebanese green bean stew (yahneh or lubieh) is even better on day two, so it’s a perfect make-ahead traditional Lebanese recipe. Also works great with leftover roast. Serve with Lebanese rice, the recipe is here. This post comes to us from my sister Peggy, our  Lebanese green bean stew yahnieh-maker extraordinaire… As the youngest of…

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Technique: How to caramelize meat for stews and braises

I asked my sister, the yahneh expert, about the what cut of meat she likes to use in this Lebanese green bean stew. “I use leftover prime rib, or chuck roast that’s leftover or fresh,” she said. “The best yahneh I ever made was with the prime rib leftover after Ruth’s funeral. Do you remember…

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Ingredient: Green beans

I took a lot of flak preparing for this week’s post. That’s because the Lebanese green bean stew we are making, known as yahneh or lubieh, is my sister Peggy’s specialty. (yes, another Irish name. No explanation.) And just because my family seeks reasons to tease its members, my sister has taken some flak of…

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