Green beans on a lovely bed and crumbly blanket

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Recipe by Damaris Beems Course: Side dish, MainCuisine: Lebanese, Arabic
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Tahina has the ability to turn something that is a bit boring into something interesting. Or even better, something that instantly turns into comfort food. In other words, something you can never get enough of. It also has that effect in this dish. In the plant based yogurt it gives this dish a delicious foundation. And the crumb on top gives the dish something surprising, playful and a little spicyness.

Ingredients

  • 700 gram green beans

  • 400 ml plant based yogurt

  • 3 table spoon tahina

  • 2 Onions

  • 6 cloves garlic

  • 1 Lemon

  • 4 table spoon fresh lemon balm / lemon verbena or other fresh herb

  • 1 table spoon pul biber

  • 1 bag panko bread crumb

  • 1 table spoon pink pepperberry

  • olive oil

  • salt and pepper

Cooking time

  • Chop the onion and fry it until brown in the olive oil. Add chopped garlic cloves and fry for a while. In the food processor, grind the pink pepper berry, the panko crumb and the fresh lemon balm leaves a little finer. Also add some salt and pepper for taste. You can now also scoop the pul biber through it.
    Mix the tahina with the yogurt, mix well. Squeeze the lemon and whisk the juice into the yogurt mixture. If it’s too thick for your liking, you can add a little more cold water and toss through.
  • In the meantime cook the green beans.
  • Spoon the yogurt mixture into the bottom of a bowl. Scoop the green beans on top of the yogurt. And divide the panko crumb over it as well.

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