Slow-cooked vegetable dishes like this one, a cumin-and paprika-spiced stew of beans and tomatoes, are a standby in many parts of the Middle East. Here, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth. Todd Coleman
The Menu
- Za’atar Dip
- Baba Ghannouj
- Pita Bread
- Raw Beets with Cumin Seeds
- Tabbouleh
- Brown Rice
- Lebanese-Style Green Beans With Chickpeas in Olive Oil
- Pumpkin Halvah
- Hot Masala Chai
