Sautéed Green Beans and Onions — Simple and Satisfying

This is the third installment of my learning how to make some old favorites from my mom while she visited us. “Loubyeh bi Zeit” is an all-veggie dish with just three ingredients: Green Beans, onions, and olive oil. Oh and a lot of allspice. It’s a super simple recipe that cooks slowly on the stove for a while to get all the lovely flavor of the onions out.


  • 3 medium-size sweet yellow onions, diced
  • 5 tbsps olive oil
  • 4 packs of frozen green beans (12 oz. I like the “cut italian” beans)
  • Salt
  • Ground allspice


1. Heat the olive oil on medium-high heat. Add the onions and season extremely generously with salt, black pepper, and especially allspice. You want the spices to be a layer of brown on top of the onions. Then stir well. The onions should look brownish right away.

2. Sautee for about 15 minutes, stirring often.

3. Mix the frozen beans into the sautéed onion. Season with salt. Keep stirring till they no longer look frozen.

4. Cover and let them cook, still on medium-high heat, around 20 minutes. Stir frequently. (You can clean up and do the dishes while waiting here!)

5. Then, reduce the heat to low, and let the beans and onions cook, covered, for another 25 minutes.

Enjoy! I can eat this as a main meal. It’s so filling.

This is what the plate should look like when you’re done!

Optional: Eat this with your hands using whole wheat pita bread to scoop up the beans.


DIY: Homemade Lebanese Pickled Turnips

Last time my mom visited me, I learned how to make the simple Lebanese pickles that I love: just cucumbers, vinegar, salt, and garlic.

This time around, I wanted to take it to the next level by learning how to make delicious Lebanese pickled turnips (“lefet”). It’s so easy, and so worth it. Should take 20-30 minute tops! A perfect project for a rainy afternoon that will feel so satisfying. Here’s the recipe:


  • 4 large turnips
  • 1 small beet
  • 1/4 cup red wine vinegar
  • One loaf of pita bread
  • 1.5 tsp sugar, heaping
  • 4 cups water
  • 3 tbsp rock salt, heaping
  • 1 Large jar, about 2 qt.


1. Place a layer of pita bread at the bottom of the jar. This should cover the base.

2. Pour 1 tsp of sugar over the bread.

3. Peel and cut one beet in half, then quarter that half. Place one piece on the bread and sugar, and save one piece for later. Add 1/4 cup of red wine vinegar into the jar.

4. Peel and slice the turnips.  You want thin slices that aren’t too large. Place the turnips in a wide pan.

5. In a medium saucepan, bring 4 cups of water and 4 tbsp of rock salt to a boil. As the water begins to get hot, stir the salt until it melts completely.

6. Pour the water over the turnips. Make sure all the pieces are in the water. Let the, rest in the hot water for a minute or two.

7. Using a slotted spoon, transfer the turnip pieces to the jar. Press down with the spoon so they’re compact and you can add more.

8. Pour the hot water into the jar to cover the turnips completely. Press down again to make sure it’s compact. Discard any water remaining.

9. Add the second beet piece on top of the turnips, and press it down with a wooden spoon. Watch with delight as the water begins to turn pink.

Around 15 minutes after sealing the jar
A little less than two hours after sealing the jar

10. Seal the jar and wait 10-12 days keeping it at room temperature before opening it again. Refrigerate after opening.


Here’s my family’s recipe for the perfect cucumber pickles.