Lubya Khadra Billahma

Lubya Khadra Billahma Recipe from Saudi Arabia | Ingredients: Olive oil, Lamb, Onion, Tomato, Salt, Black Pepper, Nutmeg, Allspice

Region / culture: Saudi Arabia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Lubya Khadra Billahma is a traditional Lebanese dish that combines green string beans with tender lamb in a flavorful tomato-based sauce. This hearty and comforting dish is perfect for a family meal or special occasion.

History

Lubya Khadra Billahma has been a staple in Lebanese cuisine for generations. The combination of fresh green beans, succulent lamb, and aromatic spices creates a dish that is both delicious and nutritious. This recipe has been passed down through families and is often enjoyed during holidays and celebrations.

Ingredients

2 lb (907 g) green String beans, trimmed and cut into 2-inch lengths
3 tbsp olive oil
1 lb (454 g) lamb, boneless stewing, cut into 1-inch cubes
1 cup onion, finely chopped
6 medium tomato, fresh, ripe, peeled, seeded and coarsely chopped or 2 cups chopped, drained, canned tomatoes
1 tsp salt
black pepper, freshly ground
0.5 tsp Ground nutmeg, preferably freshly ground
0.5 tsp Ground allspice

How to prepare

Spread the beans evenly in the bottom of a heavy 4 to 6 qt (5.68 liter) casserole dish, and set it aside.
In a heavy skillet measuring 10 to 12 inches, heat the oil over medium heat until a light haze forms above it.
Add the lamb and brown it, turning the pieces frequently with a spoon and adjusting the heat to ensure even browning without burning. Transfer the browned lamb pieces to the casserole dish, placing them on top of the beans.
Pour off all but a thin layer of fat from the skillet, and cook the onions over medium heat for 5 minutes, or until they become soft and transparent but not browned.
Spread the cooked onions over the lamb in the casserole dish, and cover them with the tomatoes.
Sprinkle the top with salt, a few grindings of pepper, nutmeg, and allspice.
Place the casserole dish over low heat, cover it tightly, and simmer without stirring for 1 hour, or until the beans and meat become tender.
Serve immediately from the casserole dish, optionally accompanied by steamed or boiled rice.

Variations

For a vegetarian version, you can omit the lamb and add extra vegetables such as carrots, bell peppers, and zucchini.
You can also add chickpeas or lentils for added protein and fiber.
Adjust the spices to suit your taste preferences, adding more or less nutmeg and allspice as desired.

Cooking Tips & Tricks

Make sure to trim and cut the green string beans into uniform 2-inch lengths for even cooking.

- Browning the lamb before adding it to the casserole dish helps to seal in the juices and enhance the flavor of the dish.

- Cooking the onions until they are soft and transparent adds a sweet and savory element to the dish.

- Simmering the casserole dish over low heat allows the flavors to meld together and creates a tender and flavorful dish.

Serving Suggestions

Lubya Khadra Billahma can be served with steamed or boiled rice for a complete meal. It can also be enjoyed with a side of Lebanese flatbread.

Cooking Techniques

Browning the lamb before adding it to the casserole dish helps to develop flavor and create a rich sauce.

- Simmering the dish over low heat allows the flavors to meld together and creates a tender and flavorful dish.

Ingredient Substitutions

You can use beef or chicken in place of lamb for a different flavor profile.

- Canned diced tomatoes can be used in place of fresh tomatoes if desired.

- You can use frozen green beans if fresh are not available.

Make Ahead Tips

Lubya Khadra Billahma can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Lubya Khadra Billahma in a large serving dish garnished with fresh parsley or mint for a pop of color. You can also sprinkle some toasted pine nuts or almonds on top for added texture.

Pairing Recommendations

Lubya Khadra Billahma pairs well with a crisp Lebanese salad, such as fattoush, and a side of hummus and pita bread. For a complete meal, serve with a refreshing glass of mint lemonade.

Storage and Reheating Instructions

Store any leftovers of Lubya Khadra Billahma in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Lubya Khadra Billahma contains approximately 350 calories.

Carbohydrates

Each serving of Lubya Khadra Billahma contains approximately 20 grams of carbohydrates.

Fats

Each serving of Lubya Khadra Billahma contains approximately 15 grams of fats.

Proteins

Each serving of Lubya Khadra Billahma contains approximately 25 grams of proteins.

Vitamins and minerals

Lubya Khadra Billahma is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy and may contain traces of nuts.

Summary

Lubya Khadra Billahma is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Lubya Khadra Billahma is a delicious and nutritious Lebanese dish that combines green string beans with tender lamb in a flavorful tomato-based sauce. This hearty and comforting dish is perfect for a family meal or special occasion. Enjoy with steamed or boiled rice for a complete meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day and I was visiting my dear friend Fatima in her cozy kitchen. As soon as I walked in, I was greeted by the most tantalizing aroma of spices and herbs wafting through the air.

Fatima smiled and gestured towards a bubbling pot on the stove. "I'm making Lubya Khadra Billahma," she said proudly. "It's a traditional Algerian dish that's perfect for a hot day like today."

I watched in awe as she effortlessly stirred the pot, adding in tender chunks of lamb, vibrant green beans, and a medley of spices that filled the room with an intoxicating scent. Fatima explained that the dish was a family favorite, passed down through generations, and she was happy to share the recipe with me.

As I sat at her kitchen table, savoring each delicious bite of the Lubya Khadra Billahma, I knew I had to learn how to make it myself. Fatima graciously wrote down the recipe for me, detailing each step and ingredient with care. I thanked her profusely and promised to make it for my own family soon.

Back at home, I gathered all the necessary ingredients and set to work recreating the dish. As I chopped vegetables and browned the meat, memories of my time in Fatima's kitchen flooded back to me. I could almost hear her cheerful voice guiding me through each step, just as she had done that day.

After hours of simmering on the stove, the Lubya Khadra Billahma was finally ready. I plated it up and eagerly awaited the verdict from my family. As they took their first bites, their faces lit up with joy and satisfaction. They showered me with compliments and praised the dish as one of the best I had ever made.

From that day on, Lubya Khadra Billahma became a staple in our home. I would make it for special occasions, family gatherings, or just a regular weeknight meal. Each time I cooked it, I felt a sense of connection to Fatima and her cherished recipe.

Over the years, I continued to perfect the dish, tweaking the spices here and adjusting the cooking time there. I even added my own twist by incorporating a secret ingredient that gave the dish an extra layer of flavor.

As my reputation as a skilled cook grew, friends and neighbors would often ask me for the recipe. I would gladly share it with them, just as Fatima had done for me. It brought me great joy to see others enjoy the dish as much as I did.

Now, as I sit in my own kitchen, surrounded by the comforting scents of Lubya Khadra Billahma simmering on the stove, I can't help but feel grateful for the recipe that brought me so much joy and connection over the years. It's more than just a dish – it's a story, a memory, a tradition that I will pass down to future generations.

And as I take my first bite of the steaming hot stew, I can almost hear Fatima's voice in my ear, guiding me through each step with love and care. Thank you, my dear friend, for sharing your recipe with me. It has truly become a treasured part of my life.