Oh Lubi Lu, How I Do Love You.

November 19th, 2006

Among the many favorite Syrian comfort foods of mine, is a dish called Lubi Lu. It’s actual name is just Lubi…but my Grama Sanom used to call it Lubi Lu, I think to just make the name funnier.

Lubi Lu is an extremely simple dish to make, but SO flavorful and colorful. It’s a beautiful, warm, comforting dish to prepare on a cold, snowy Sunday just like today.

Essentially all Lubi is, is a stew made up of fresh green beans, tomatoes, green pepper, onion, and pork butt. It is typically eaten over rice, but is very good just eaten right out of a bowl.

There is a very important trick that my Grama Sanom taught my mother, and my mother taught me, and it applies to this recipe as well as any stew. And that secret trick is that when you add the liquid to simmer the meat, (whether it be water, or broth, or wine, etc) it must be boiling before adding it to the browned meat. The result will be meat that is extremely tender and melts in your mouth, as opposed to one that is chewy and tough.

Alright…so on to the recipe…

Recipe from my mom, Gerri Foxworthy


3-4 lb lean pork butt roast (aka pork shoulder, can also use pork loin)
1 onion, chopped into 1/4″ dice
1 green pepper, chopped into 1/4″ dice
3 lb fresh cut green beans, ends trimmed, snapped in half
1 large 28 oz. can diced tomatoes in juices
1 small 6 oz. can tomato paste
Salt and pepper to taste
Boiling water to cover pork and green beans

(see flickr photo set for visual instructions here)

  • Cube pork into 3/4 inch cubes, season with salt and pepper and brown meat in a little vegetable oil in dutch over or similar pot
  • Add enough boiling water to cover bottom of pan, but do not completely cover meat with it.
  • Cover pot and simmer about 30 minutes, or until meat is tender
  • Add onion and green pepper, stir.
  • Add green beans, stir.
  • Add tomatoes and tomato paste, stir.
  • Add enough boiling water to almost cover beans, stir.
  • Add salt and pepper to taste
  • Cover pot and simmer until beans are very tender (about 45 minutes)
  • Serve over syrian rice


4 Tbsp butter, divided
1/4 cup orzo
1/4 cup pine nuts
2 cups rice
4 1/2 cups boiling water
Salt to taste


  • Melt 2 Tbsp butter in 3 quart saucepan
  • Add orzo and pine nuts and saute over medium high heat until lightly browned
  • Add rice to orzo mixture and stir until butter coats the rice
  • Add boiling water to rice
  • Season with salt (I usually use a teaspoon)
  • Reduce heat to medium low, cover pot, and let rice cook for 20 minutes
  • Remove lid, add last two tablespoons of butter, fluff rice with fork and cover again til butter melts
  • Serve with Lubi Lu

Chef’s Notes:
Keep a separate pot of water boiling for both the Lubi and Rice before you begin your cooking, that way you won’t forget!

Entry Filed under: comfort foods,food memories,main dishes,syrian recipes

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