Friday, September 30, 2011

Lobiyên Çêkirî (Kurdish Stewed Beans)

  • 1 kg (2 pounds) fresh green beans
  • 6 cloves garlic
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 level tablespoon salt

  1. Take the strings out of the beans and cut the ends off.  Wash them thoroughly in plenty of water and drain. Cut beans into two or three pieces. Place the beans in a wide, deep pot and fill with water until it just covers the beans. Boil for 35 to 40 minutes on medium heat. Drain the cooked beans. (I highly recommend reserving a bit of the water)
  2. Crush the garlic and salt together thoroughly with a mortar and pestle. Add a few teaspoons of the reserved water from the beans and mix well.
  3. Pour the oil into the pot.  When the oil is lightly heated, add the beans, then the garlic mixture. Stir gently, taking care not to break the beans.
  4. Last, add the eggs and gently stir into the beans as they cook so that they are distributed evenly throughout.

Noşî can be (Bon Appetit)!


  1. This reminds me faintly of loubie, which my girlfriend has made! I'll let her know about it, and we can try it out soon here in Ohio. Thanks!


  2. Actually the original name is "lobi". But in my homeland it is called lowî. That's why i wanted to use it like this. But you know what i think i should stick to the original name!
    Thanks for mentioning it Kevin. Say hi to your girlfriend!

  3. Looks delicious, reads deliciously. Looking forward to seeing you in Mardin. Michael.

  4. We are looking forward to seeing both you and Mardin :D

  5. We just made the beans with our Southern dinner--a perfect fit.