← Nouns Cooking · Lebanese & Turkish

Ingredients

• 5 tbsp extra-virgin olive oil
• 1 large onion, sliced into half moons
• 4 cloves Garlic, thinly sliced
• 700 g flat or runner green beans, trimmed and cut into 5 cm pieces
• 2 large ripe tomatoes, chopped
• 1 tsp allspice or Lebanese seven spice
• ½ tsp Sugar
• 1 tsp Salt
• ¼ tsp Black pepper
• 100 ml Water
• 1 lemon wedges, to serve

Method

1. Heat the oil in a wide pan over medium heat and cook the onion for 8 min until soft and pale gold. Add the garlic for 1 minute.
2. Add the beans and toss for 5 min until bright green and glossy.
3. Stir in the tomatoes, allspice, sugar, salt, pepper and water. Cover and simmer on low heat for 30–35 min, stirring now and then, until the beans are very soft and the sauce is jammy.
4. Cool to room temperature and serve with lemon wedges and pita.

Tips

• The beans should be fully tender, not crisp; that is the point of this dish.
• In Turkey the same dish is called zeytinyağlı taze fasulye and is often served chilled.

Sources

Written in our own words after cross-checking these recipes:

Mama's Lebanese Kitchen Turkey’s For Life Ozlem's Turkish Table