Green beans stew – Loubyeh w rez

Loubyeh w rez

Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.

Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.

Number of servings: 4

Green beans chopped, washed and drained 


1 Kg of fresh green beans, washed and chopped (frozen beans can also be used)

1 onions, diced

4 garlic gloves, diced

1 Tbsp. tomato paste

½ Tsp. all spices

½ Tsp. salt

½ cinnamon stick

Juice of a lemon

3 Tbsp. olive oil

1 Liter of water

Preparation steps:

  1. In a cooking pot, stir-fry the onions and garlic in the olive oil until wilted
  2. Add the green beans and water
  3. Season with salt and spices including cinnamon and add the tomato paste
  4. Bring to a boil
  5. Add the lemon juice
  6. Simmer for an hour on low fire until the beans are well cooked
  7. Serve hot with rice on the side

Akkoub stew with meat

Akkoub stew cooked on the stove
Akkoub stew cooked on the stove

Akkoub (Akub) or Gundelia is a wild plant that belongs to the sunflower genus and found in the plain and mountainous of semi-arid regions for only few weeks every year. Akkoub is collected in the wild in early spring (February and March) when snow has metled. The thorny leaves are removed manually with a knife to uncover the stem and roots which are used for cooking. Akkoub is found in parts of Lebanon, Syria, Iraq and Palestine. In Lebanon, it is commonly collected in the southern part of Mount Lebanon: the mountains of Shouf and Dahr el-Baydar where is it used to prepare stews, omelets, salads, kebbeh and even pickles.

Akkoub is reported to have several health benefits such as anti-inflammatory and laxative properties.

Total servings: 5


1 kg of akkoub steams, washed, rinsed and finely chopped

500 g of lamb meat

1 cup of vegetable oil

The juice of 1 lemon

3 medium onions, finely chopped

1 tbsp. of salt

Black pepper and cinnamon according to taste

Preparation Steps:

  1. In a large pan, stir-fry the onions and meat with 2 tbsp. of vegetable oil for about 5 min.
  2. Add 3 cups of water to the meat and cover them until they start boiling
  3. Once they start boiling, cook on a medium fire for 30 min.
  4. In another pan, stir-fry the akkoub until they wilt and become transparent
  5. Add the lemon juice, spices and salt to the akkoub and cook for 15 min; leave them covered on a medium heat and do not stir
  6. After 15 mns., add the meat and onions to the akkoub
  7. Serve hot with cooked rice on the side
Green Akkoub bought from the market. Photo ©TasteofBeirut
Green Akkoub bought from the market. Photo ©TasteofBeirut