Tag Archives: tomato

Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit

Vegan Heirloom beans - lebanese fasoulia bzeit|marmite et ponpon

I heart our Lebanese cuisine for how versatile and wholesome is. Cooking traditional Lebanese is a pleasure, with few ingredients you can have a surprisingly deep flavor dish. Vegan, vegetarian or with meat the same dish can be presented, and each time as a symphony of blended middle eastern flavors.

Today’s dish is vegan heirloom beans, can be done with also pinto beans. Fasoulia (beans) bi zeit (zeit is oil, meaning meatless), when you say bi zeit immediately you think of eating Lebanese bread to substitute rice. Almost all Lebanese vegan dishes can be presented hot or at room temperature, as main dish or even part of mezze but the one thing for sure, is with bread and lots of vegetables. I told you we eat very healthy 🙂

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

If you are cooking with dried beans, you need to soak them in water for at least 12 hours and better overnight. I am cooking with green ones, thanks for my parents who sent me some overseas.

One cup can serve 2-4 people depending on how you are serving it. I will make 2 cups in this recipe, (almost half a kilo) to serve 4 as a main dish.

  • 2 cups heirloom|pinto beans
  • 4 cups of water
  • 1 big onion finely diced
  • 2-3 garlic cloves crushed
  • 2 tbsp olive oil
  • 1 cup tomato puree plus 2 tbsp tomato paste (for deeper flavor)
  • salt to taste

In a deep pot fry the onions and garlic in olive oil until tender and fragrant.If you are not fan of garlic you can substitute with one tsp garlic salt for milder flavor. Add tomato puree and tomato paste and keep cooking for 2-3 minutes. Drain out the beans (if you have them soaked) and add it to the mixture. Pour 4 cups of water and let them boil.

When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

Serve it hot or at room temperature as per your choice. Eat like a Lebanese with an endless choice of side vegetables like cucumber, tomato, radish, raw or spring onion… or even pickles!

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

Sup up your sandwich 4 – Italian sub


Many of you find no time to cook dinner after long days at work, with kids or simply not fan of cooking. Sandwiches come to rescue the situation and satisfy your cravings; You can sup up any simple sandwich to become a consistent delicious meal. Not just that, it’s a pleasure to the eye also with all these colors blend.

All you need is the right and a smarter choice of pairing your sandwich ingredients. Today’s fourth option of sandwich makeover is Italian sub.

  • Italian bread (or sub bread)
  • Swiss cheese slices
  • Salami, i chose the one with cracked peppers
  • Turkey breast slices, i chose it smoked with herbs
  • Lettuce, green leaf type
  • Tomato slices
  • Pickles (cornichon)
  • Onion
  • Mayo – ketchup sauce


To build up your sandwich start by

  • a layer of Swiss cheese, i used emmental slices, heat it in the oven to melt (optional)
  • then a layer of turkey, as i mentioned above, i used the smoked one with herbs
  • followed by salami, i like the one that comes with cracked pepper,
  • onion, cut them rondelles shape
  • lettuce, i used the green leaf one
  • tomato slices, you can take a bit of its juice and seeds if you find it a lot juicy
  • and pickles, homemade cornichons prepared by my mum
  • Finally mix 1 tbsp of mayo with 1/2 tbsp of ketchup to spread it on the top layer of the bread to seal the deal.



You can serve it immediately or warm it a bit in the oven if you like the bread a bit crispy. With a side salad it makes a nice meal.

I am sure this sandwich is going to be on your to do list, it’s one of my favorite full of flavors awe sub. You can make your own, adding black olives, green peppers or removing onion if they aren’t your thing! Feel free to add or omit as per your taste.


If you like the idea of the sandwich makeovers, stay tuned for the next post with another delicious, quick and healthy choices.

Don’t forget to give it some likes and shares to spread the joy. Like marmite et ponpon facebook page and follow on twitter. More posts are yet to come.




Purslane, avocado and rocket salad

purslane, avocado and rocket salad|marmite et ponpon

An easy and quick salad for those hot days when you look for a refreshing breeze. The blend of purslane, rocket, avocado, tomato, onion and pomegranate seeds make it so flavorful and nutritious.

In the beginning i found it a bit awkward to add purslane to this salad, i am used to the traditional one that mom used to make for us with tomato and cucumber. But since i am a lover of these soft leaves i wanted to give it a try and add it to this unconventional salad.

purslane, avocado & rocket salad|marmite et ponpon

For those who doesn’t know, purslane leaves have more omega 3 fatty acids than in some of the fish oils. Surprisingly, 100 grams of fresh purslane leaves provide about 350 mg of alpha linolenic acid. Research studies show that consumption of food rich in omega 3 fatty acids may reduce the risk of coronary heart disease and stroke.

Without forgetting it’s very low in calories (just 16 kcal/100g) and fats. This amazing green leafy vegetable is also rich in dietary fibers, vitamins (A, C and some B complex) and minerals (iron, magnesium, calcium, potassium, and manganese). Isn’t it magical?!

purslane, avocado & rocket salad |marmite et ponpon

For two, you will need:

  • purslane leaves, almost two cups
  • a bunch of rocket leaves, almost 3 cups
  • one small onion cut a la julienne
  • one medium tomato coarsely chopped
  • one big avocado sliced
  • half cup pomegranate seeds

Mix all together and serve with a vinaigrette dressing (apple cider vinegar, dijon mustard, olive oil and salt), or lemon and olive oil. Choose upon your taste.

purslane, avocado & rocket salad| marmite et ponpon

Vegetarian or vegan people will cherish this treasure. If you are avoiding animal products, go for this healthy dark green leafy vegetable and enjoy all the benefits of fish! I am sure i will be testing other ways to use this highly beneficial purslane and most of all succulent.

purslane, avocado and rocket salad |marmite et ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.



how to cook a delicious bemyĂ© bzet – okra (bamia)- suitable for vegetarians

okra dishOkra is a very critical vegetable. It’s either you like it or you hate it.

Okra is a very healthy food due to its high fiber, Vitamin C and folate content. it’s also known for being antioxidant and a good source of calcium and potassium.

This simple recipe will make you change your mind if you think you will never like okra, and for those who know how delicious okra is already enjoy the meal!

It’s suitable for vegetarian people and who don’t eat meat on fridays* (lent)

Ingredients: (for 4 people)

  • 1kg okra
  • 2 large tomatoes diced
  • 1 large chopped onion
  • 5 garlic cloves
  • one bunch of chopped coriander
  • salt to taste
  • 1 tbsp olive oil
  • juice of one lemon

Start by frying the onion and garlic with 1 tbsp of oil, only for 3 minutes on high flame then add the tomatoes and coriander. Cover with 2 cups of water as below

okra sauce

When it just start to boil add the okra and cook for 20 to 30 mns. You should taste to see the doneness of the okra.

okra pot

Once it’s cooked, remove from heat, add the lemon juice and salt to taste.

You can serve it hot as you can serve it cold as a mezze.

okra 2


Give it a try and i am sure you will love it.

okra 3


aubergine salad aka batenjen el rahib (monk aubergine)

batenjen el rahib

This salad is fantastic, a real celebration to the colors. It’s refreshing and filling.

Usually fried aubergine soak up a lot of oil. In this salad, we will just oven grill them to keep their flavor.


  • 1/2 kilo aubergine
  • 2 big tomatoes
  • 1 medium onion
  • 1 garlic clove
  • 1/3 cup olive oil
  • salt to taste


Start by grilling the aubergine in the oven.

grilled aubergine

Let them cool down before peeling them. Meantime cut the tomatoes medium cubes. the onion a la julienne and mince the garlic.

tomatoes and onion

Aubergines are soft and tender, you can simply cut them apart with your hand (medium to big pieces).

Mix all the ingredients and season them with olive oil and salt to taste.

aubergine monk

Do you wonder why they call it batenjen el rahib (monk aubergine)? me too, but I never got a precise convincing answer.