Mains
ChefOla Faour
How to Make the Best Loubya bi Zayt
Loubya bi Zayt is a quintessential summer recipe, especially since it is served cold and some people even prefer it chilled from the fridge! Delicious with sweet green pepper and onion.
Loubya bi Zayt is one of those plant-based recipes almost everyone agrees on! It is especially popular in summer because it is light and eaten cold.
Ingredients
Start here, then move straight into the method.
- 1 kilogram loubya (green beans)
- 1/4 cup olive oil
- 4 onions, sliced into wedges or finely chopped
- 5 garlic cloves
- 1 hot or sweet pepper, finely chopped, حسب الرغبة
- 5 ripe tomatoes, finely chopped
- 1 tablespoon sweet pepper paste
- Salt
- 2 tablespoons tomato paste
- A pinch of paprika
- 1 cup water
Method
Follow the cooking sequence without leaving the page.
- Cut the loubya with a knife into medium pieces, after trimming the ends, then wash them with water, salt, and vinegar, and drain them well after rinsing them one last time with water.
- Drain the loubya well from the water.
- In a pot over medium heat, add the olive oil and sauté the onion, garlic, and chopped pepper until softened and the onion turns yellow.
- Add the loubya and stir, then cover the pot until the loubya is cooked. It will need at least 20 minutes.Timers: 20 min
- Then add the chopped tomatoes, tomato paste, salt, paprika, and water. Stir, cover the pot again, and let them cook for about 15 minutes.Timers: 15 min
- Serve loubya bi zayt cold, and some people like it straight from the fridge.
- Also from Wotfa, enjoy Quinoa Salad
- Also from Wotfa, here is Easy Lentil Soup
Recipe tags
MainsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Quinoa Salad
- Easy Lentil Soup
