I shared a recipe a while back from a friend of mine that comes from Lebanese descent and mentioned how I attempted many other recipes, but that the only one I was able to master was her mother’s Tabbouleh. However, I was determined to figure out a way to at least come close on some of the others and after a recent visit, and a little help, I think I’ve locked down another.
Lubiya is so absolutely delicious, that to not share it with y’all would be selfish. It’s not necessarily the healthiest dish that comes from a cuisine noted for being healthy, but who doesn’t like to indulge every now and then. Besides, it’s not like it’s your grandmother’s Cheesy Potato Casserole. It’s still decent on the health scale.
Anyway, I hope you enjoy:
Ingredients
Sauce
1 onion, chopped
1 sticks of butter
32 oz. canned tomato sauce
32 oz. crushed tomatoes
4 cups water
¾ tablespoons salt
1 teaspoon pepper
1 teaspoon dried mint (or 1 tablespoon fresh mint)
1 teaspoon cumin
3 cloves garlic, finely chopped (or ¾ heaping tablespoon granulated garlic)
Rice
1½ cups orzo (or chopped dried vermicelli (rosa marina))
2½ cups rice
2 sticks of butter
8 cups hot water
1½ tablespoons salt
1½ teaspoons pepper
Directions
Sauce Directions:
Sauté onions in skillet with the butter until partially cooked.
Stir in tomato sauce, crushed tomatoes, and water.
Add salt, pepper, mint, cumin, and garlic.
Cover and simmer for at least 30 minutes.
Rice Directions:
Pro tip #1: Rinse rice before cooking to prevent stickiness.
In a large skillet, add the butter and orzo and sauté over medium-high heat until browned. Remove from heat and set aside.
Butter the inside of an extra-large baking dish, add water, and stir in uncooked rice, browned orzo, salt and pepper.
Cover tightly with aluminum foil and bake for 25-33 minutes or until the rice is cooked. Fluff with fork to let steam out.
Pour sauce over rice and enjoy!