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Florene Skaff's Loobi Recipe

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This recipe for Florene Skaff's Loobi, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Marshall
Added: Thursday, November 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lamb, in 1 inch cubes
oil
1 (28 oz.) can whole tomatoes
1/2 c. tomato juice
1/2 med. onion, chopped
3/4 c. water
1 bay leaf
1/8 tsp. allspice
1/2 (1 lb.) bag green beans
salt
pepper

Directions:
Directions:
Add oil to medium large pot and brown meat (could use pork or beef). Salt and pepper meat as you brown it. Drain excess oil if needed. Add chopped onions and sauté until translucent. Drain juices from canned tomatoes: add drained juice, tomato juice, and water to pot. Add bay leaf, allspice, and more salt and pepper (I use lots of black pepper in this). Bring to a boil, cover, and simmer on low for 30 to 45 minutes until meat is tender. Add the tomatoes, coarsely chopped and the frozen green beans (could use Okra). Cook uncovered until beans are tender. Approximately, 10 to 15 minutes.

Serve over cooked white rice, rice pilaf, or couscous. Serves 3 to 4. Enjoy.

Personal Notes:
Personal Notes:
This recipe comes from my Aunt Florence who married a Lebanese immigrant from northern North Dakota.

 

 

 

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