Karabakh Loby (Broad Beans in Sour Cream and Tomato Sauce)
Karabakh Loby (Broad Beans in Sour Cream and Tomato Sauce) is a traditional Azerbaijani recipe for a classic dish of string beans and onions cooked in a tomato and sour cream sauce. The full recipe is presented here and I hope you enjoy this classic Azerbaijani version of: Broad Beans in Sour Cream and Tomato Sauce (Karabakh Loby).
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Ingredients:
450g fresh string beans, trimmed and de-stringed
4 tbsp butter
400g onions, thinly sliced
1 small green bell pepper, de-seeded and cut into 12mm pieces
3 tomatoes, blanched, peeled, de-seeded and coarsely chopped
1 tbsp basil leaves, finely chopped
1 egg
250ml sour cream
1 tsp salt
freshly-ground black pepper
Method:
Add 3l of lightly-salted water to a large pan and bring to a boil over high heat. As soon as the water is boiling add the string beans then return to the boil. Reduce to a simmer then continue cooking for about 8 minutes, or until the beans are tender but still al dente. Drain the beans then refresh under plenty of cold, running, water then set aside.
Meanwhile, melt the butter in a deep frying pan, wok, or skillet over high heat then add the onions and green bell pepper. Lower the heat slightly then stir-fry for about 6 minutes, until the vegetables are tender but not browned. Now stir-in the tomatoes and basil. Increase the heat and bring to a boil. Cook for 1 minute, or until the contents of the pan are almost dry then stir-in the green beans. Bring to a simmer and cook for 2 minutes more.
Combine the egg and sour cream in a bowl. Season with salt and freshly-ground black pepper and whisk to mix. Add the sour cream to the vegetables, stir to combine, then turn into a bowl and serve.
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