• 600 g (1 1/4 lb) okra, fresh or tinned
• 2 large onions, sliced
• 3 cloves garlic, roughly chopped
• 30 ml (2 tbsp) vegetable oil
• 3-4 tomatoes, skinned and choopes or grated
• 2.5 ml (1/2 tsp) cinnamon
• 2.5 ml (1/2 tsp) allspice
• salt and pepper
• 15 ml (1 tbsp) lemon juice

If using fesh okra, cut the stems, then wash and drain well. Fry the onions and garlic in oil until soft. Add okra and fry until pliable. Add tomatoes and spices and season to taste. Simmer for about 1 hour without disturbing the okra, if possible, until it is very soft, but not broken. Tinned okra takes less time to cook.
Add the lemon juice and simmer a while longer. Place a plate over the top of the pot and turn the okra out carefully; it should come out as though molded. This dish can be served cold.

GREEN BEANS/ Loobyea kho'dar
Ingredients:

• 400 g (1 lb) fresh green beans
• 1 onion, chopped
• 1 clove garlic, crushed
• 30 ml (2 tbsp) vegetable oil
• 5 ml (1 tsp) tomato puree
• 2 large tomatoes, skinned and chopped
• 2.5 ml (1/2 tsp) cinnamon
• 1 ml (1/4 tsp) allspice
• salt and pepper

Top and tail beans. If very long, break into halves or quarters. Saute onion and garlic in oil until soft and transparent. Add tomato puree and beans, stir to coat well and cook for few minutes. Add tomatoes, spices, salt, pepper and water to cover. Simmer slowly until soft, but not mushy. This dish can be served hot or cold.

Recipes taken from Foods of the Lebanon by Cassie Maroun-Paladin

• 200 g red lentils, sifted through for stones and washed

• 1.5 litres water

• 2 onions, chopped

• 125 ml olive oil

• 1 kg spinach, well washed and chopped (thick stalks removed), or Chinese spinach may be used as is

• 1-2 cloves garlic (or more if you like heaps of it)

• small bunch coriander/cilantro, washed and chopped

• 125 ml lemon juice

• salt

• pepper