After two long hektic weeks, moving to a new house, i am back if you are wondering where i’ve been!
My first post from my new kitchen, eagerly presenting the french “salade Niçoise”, in the style of Nice, France.
Traditionally made with hard boiled eggs, boiled potatoes, olives, green beans, tuna, anchovies, tomato and onion presented on a bed of lettuce. Some sources exclude anchovies, add artichoke hearts or even presented without lettuce.
To serve 4 people you will need:
- 3 canned tuna drained and flaked
- 4 hard boiled eggs quartered
- 8 small potato boiled and quartered
- 12 cherry tomato halved
- 150 g green beans steamed
- around 24 black olives pitted
- 1 big onion cut rondelles
- 1 head romaine lettuce chopped into bite size pieces
Mix all together drizzle with vinaigrette or lemon olive oil dressing and serve!
Usually this salad is served as an entree, but with some french baguette or croutons it can be a wholesome and sustaining dinner.
Happy to be back, miss you 🙂
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Posted in appetizers & salads
Tagged appetizer, black olive, black olives, blog, cherry tomato, food blogger, green beans, hard boiled eggs, jaymmy, lebanon, lemon dressing, marmite et ponpon, olive oil, onion, potato, qatar, recipe, salade nicoise, tuna, vinaigrette
loubyeh bi zeit (loubyeh = green beans, bi zeit = vegan) is a typical lebanese dish. Presented at room temperature as mezze or warm as a main dish accompanied by lebanese bread. It’s one of the wholesome dishes without the aid of the meat. Beans are a healthy option as they are very low in calories, high in fiber and great antioxidants. Usually this dish is prepared with fresh flat green beans.
This rich and deep flavored dish is done with few ingredients. Beside the green beans the rest is considered from the essentials of the levantine and specifically lebanese cuisine. You need:
- 1 kg flat green beans, wash and trimmed from both ends and cut in half if they are too long.
- 400g peeled and diced tomato
- 3 medium onion diced roughly
- 5 garlic cloves crushed (plus one whole garlic bulb)
- 3 tbsp olive oil
- 1 1/2 cup water
- salt to taste
Cook the onion and garlic in olive oil until tender and fragrant then add the diced tomatoes. If you like the deep taste of tomato you can add one tbsp of tomato paste, it will give the savory flavor.
Cook for only one minute before adding the green beans and water. Do not forget to put the garlic bulb if you are garlic lovers, the cloves will end up tasting as if caramelized. For me loubyeh bi zeit served by my mother and grandmother comes always with this beautiful bulb (sometimes more than one). Actually i don’t know if i really like it but i always eat it without thinking! It’s like a tradition. But I am sure i like how it looks in the plate 🙂
When it starts to boil bring the heat to low, cover the pot and let it simmer for 20 mns. Remove the lid and turn up the heat to medium high. Let the liquid evaporate and then saute the vegetables until the tomatoes form a thick coating around the beans (about 10 minutes).
Serve it at room temperature or warm as you desire. Eat like a lebanese and try it with raw onion and lebanese bread!
Posted in appetizers & salads, main dish
Tagged blog, cooking, flat green beans, green beans, how to do, jaymmy, lebanes bread, lebanese bread, lebanese dish, lebanese food, loubieh, loubieh bi zeit, loubyeh bzeit, main dish, marmite et ponpon, mezze, recipe