Lyubye with meat

Category: Meat dishes
Kitchen: Lebanese
Lyubye with meat

Ingredients

Lubier (beans) 1 kg
Minced meat 200gr
Bulb 1 b. onion
butter or ghee 2st. l
olive oil
salt taste
black pepper ground taste

Cooking method

  • Lubye (Arab) - beans ... Beans are used a lot and often in Arab cuisine ... You can often find cafes serving only dishes from the legume family. They prepare both from very young green, juicy pods ... and ripe seeds ... There are many varieties of beans ... one is prepared only with meat, the other only in oil, etc.
  • Today I propose a recipe for beans from young green pods with meat.
  • Lyubye with meat
  • (there are bags of green beans in the markets)
  • Sort the beans, peel the ends and tough skin on the sides, and break or cut into several pieces!
  • Lyubye with meat
  • We take any minced meat, at your discretion ... (advice: if the minced meat was in the freezer, put it in a deep plate directly in cellophane and put it in direct sun, literally for 30 minutes ... better than in hot water .. and the taste of meat then fresh)
  • Put butter in the pan and heat it, add the minced meat and do not interfere ... but take the pan by the handles and shake it up several times (like pancakes are turned over in a pan), the minced meat should grab a little, salt and pepper it. Now add the Beans there and fill it with water (if the beans are young, pour water over half of the beans, if the skin is rough, do not cover the top slightly) ... We put on medium heat, by the type of stewing ...
  • in the meantime, the onion mode ... pour a little olive oil into the pan, heat it .... add the onion, lightly frying until golden brown ... As the onion is cooked, add to the beans on top ... give another five minutes to boil and try on salt, add salt to taste if necessary. Stir periodically gently and check for readiness! stew for 20-45 minutes, depending on the ripeness of the beans.
  • Done!

Time for preparing:

20-45 minutes

Note

I really like the broth with Lyubye, so I add more water, for those who want dry - cook for the first 10 minutes with the lid closed, then with the lid open.
served mostly with rice in different bowls (as pictured)
Enjoy your meal!

Gypsy
katerix, please tell me what is the name of rice with fried noodles in your area (the one in the photo)?
Blackhairedgirl
Very interesting, I'll try. Thanks for the recipe!
MariV
... putting the minced meat in the sun to defrost is good, of course, only in our region it has been raining for a week.
Caprice
And as I understand it, if the minced meat is not stirred, it will remain like a piece ... Especially minced meat, which after the freezer, even after 30 minutes in the sun ...
I didn’t understand anything in this recipe at all: how to fry the onions if they had already poured water into the beans ... A somewhat chaotic recipe ...
Korata
Caprice, the onion is fried separately in a pan, then added to the pan:
in the meantime, onion mode ... pour a little olive oil into the pan, heat it .... add the onion, lightly frying until golden brown ..
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=142575.0
Zhivchik
Quote: Caprice

A somewhat messy recipe ...

Agree.
In the recipe, somehow everything is turned upside down. If at the end of cooking pageHavechki with minced meat and frying are still mixed,

Quote: katerix

Mix periodically

then you can immediately fry onions, minced meat, and obeisance https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3599.0 bean pods.

Blackhairedgirl
And everything is clear to me. Fry the minced meat slightly, add the beans, add a little water and simmer until tender, at the end add frying.
Elenka
I also understand everything, but I noticed for myself right away.that there is no need to fry food 2 times. I usually fry the onions, then add the minced meat and fry too. Well, and the minced meat, of course, needs to be mixed, otherwise it will be fried with such an agglomerate.
And it’s even faster and easier to defrost it in a micron; the day is not always sunny in some parts.
The recipe is interesting! I remembered it for myself.
But the ending disappointed me a little. I was waiting for the "flavor of the recipe", a combination of spices or herbs ....
Zhivchik
Quote: Elenka69

but immediately noticed for myself. that there is no need to fry food 2 times. I usually fry the onions, then add the minced meat and fry too.

Here I am about the same ...

Quote: Elenka69

Well, and the minced meat, of course, needs to be mixed, otherwise it will be fried with such an agglomerate.



Quote: Elenka69

And it is even faster and easier to defrost in a micron, the day is not always sunny in some parts.

And thawing is risky in the sun. While the middle of the minced meat is defrosted, then, excuse me, the top layer of minced meat under the sunflower will become unusable.

I either take out a piece of minced meat from the freezer in advance and put it in the refrigerator for slow defrosting or in a micron. defrosting. In general, I rarely freeze minced meat. I mostly try to make the minced meat fresh.

Quote: katerix

better than hot water .. and the meat tastes fresher)

This is the first time I hear minced meat defrosting in hot water ...

Quote: Elenka69

But the ending disappointed me a little. I was waiting for the "flavor of the recipe", a combination of spices or herbs ....

Linen, Duc what's stopping you from adding grass-ants? You're so special about them ...
Caprice
DeUshki, do not argue This is me about 30 minutes in the sun. It's just that the climatic conditions in Lebanon and in Russia are not taken into account.However, to be honest, even in the Israeli climate, the idea of ​​keeping minced meat in the sun does not inspire me at all
katerix
Forgive the girls for not answering everything right away, it does not always happen ... (more precisely, they turn it off every 6 hours) ... and now everyone is in order
Quote: gypsy

katerix, please tell me what is the name of rice with fried noodles in your area (the one in the photo)?
in Arabic "ryz de sherrie" (like rice with pasta, but it is these very small ones, for frying)
Quote: MariV

... putting the minced meat in the sun to defrost is good, of course, only in our region it has been raining for a week.
well, this is not necessary, it was just advice and not just for this recipe, but for general information and we would have your rain, at least a little

Quote: Zhivchik

Agree.
In the recipe, somehow everything is turned upside down
then you can immediately fry onions, minced meat,
Why no one noticed that we are frying minced meat on CREAM OR GERMAN (only ghee is used here), fry the onions in a separate frying pan in OLIVE OIL, when the beans are already cooked !!!
then only oil and fat are mixed ... so we keep the shape of the Beans ...
but about the minced meat that it is necessary to knead it, I thought it was understandable ... the item, moreover, not everyone uses frozen ...
What is the point - that I am spreading the original sequence to you exactly how they rot in this country, and you decide for yourself .... what, what - why!
Best regards from Lebanon
katerix
Blackhairedgirl thank you
Korata thanks for the support
Zhivchik - tse not knowing, not knowing let forgetting your dyakaya may
all of you a huge SHUKRAN for your attention
Elenka
Len, so what's stopping you from adding grass-ants? You're so special about them ...

Zhivchik, their interpretations of spice are not that. I would like to feel the specificity and aroma of Lebanese cuisine.

katerix... by the way. why are there no spices and herbs in the dish (except for black pepper)?

I will not argue, but I would fry in a mixture of oils in one bowl (I have already presented a slow cooker). I got used to simplify everything ...
Gypsy
Quote: katerix

in Arabic "ryz de sherrie" (like rice with pasta
Thank you. We have this too * rice with pasta *, and the Druze have * rice with pasta * .. conclusion, this means that this dish is called everywhere
katerix
Quote: Elenka69

katerix... by the way. why are there no spices and herbs in the dish (except for black pepper)?
I got used to simplify everything ...
in general, in dishes made from legumes, I have never seen bright mixtures and spices ...the brightest is the beans with tkhine and garlic !!! I'll find out from my own, maybe I'll find something from the "bright tastes" ...
I gave a blank - and you customize it for yourself !!
best regards katerix
Pogremushka
And I liked the recipe. In general, I rarely follow a recipe relentlessly. I will certainly replace something, exclude, add. The main idea, so to speak, is important.
katerix, thanks, bookmarked
katerix
Enjoy cooking !! very healthy and the taste is gentle - soft ... and kids should like it !!!

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