Fasoulia b’ lahmé is true comfort, a dish that reminds every Lebanese person of home, said Jad Youssef, chef and founder of Lebnani . When the smell of meat and garlic cooking fills the kitchen, you know it’s lunchtime. In our house, my mother would make it with fresh fasoulia (green beans) in summer, and jarred butter beans in the rest of the year. The beans soak up the tomato broth and the flavour of the slow-cooked meat. With rice, lemon, radishes, and a crisp salad on the side, this dish brings family straight to the table.

3-4 tbsp olive oil

1 large brown onion (about 200g), finely chopped

600g lamb shoulder (preferably bone-in) or beef shin, cut into large cubes

8 large garlic cloves, finely grated

3 tbsp tomato paste

4 large ripe tomatoes (about 600g), peeled and finely chop

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