Loubieh Makdous- Green bean pressed & pickle

Today we’re making Loubieh Makdous - a lesser-known gem in the mouneh (pantry) repertoire of WANA kitchens. Think of it as the forgotten cousin of aubergine makdous: same aromatics, same attitude, but with green beans.

This is how our grandmothers stashed summer in a jar. And no - it’s not a condiment.
It’s crunchy, garlicky, bold. How much chilli can you handle?
Scoop it up with labneh and bread, or serve it alongside grilled steak.

The first recorded recipe for stuffed and preserved aubergines appears in the 13th-century Syrian cookbook Kitāb al-Wuṣlah ilā al-Ḥabīb (The Connection to the Beloved), compiled by Ibn al-ʿAdīm. It includes pickled aubergines stuffed with nuts and spices.

On the word itself:

Makdous comes from the Arabic root ك‑د‑س (k-d-s) - to press, pile, or compact - a precise linguistic match for a method that involves salting, weighting, and submerging vegetables in oil.

But here’s where it gets messy (like all good food stories):
In everyday Shami speech, we also use makbous, from the root ك‑ب‑س (k-b-s) - another word for “to compress” - to describe pressed or pickled vegetables. For example we say, kabees khiar (cucumber) or khiar makbous. Not to be confused with makbous/machboos, the spiced rice dish of the Gulf.

So what’s going on? Dialectal divergence? Parallel etymologies? A linguistic case of mistaken identity? Possibly all three?

The roots converge in meaning but diverge in memory - a fitting metaphor for our region. If you have more insight into this, I’d love to hear it.

All that aside - this is ancient technology, packed with nafas. No vinegar. No shortcuts. Just salt, aromatics, and a little patience… And you’ll have a gem waiting for you, when you’re actually pressed for time ;)

Let’s start pressing, piling and compacting.

---

A little note before we get started: As this is a natural fermentation, make sure everything is clean and your olive oil fully covers the mixture. Fermentation needs airflow but also protection from spoilage. Keep an eye on it daily, and refrigerate once fermentation has developed (about 7–10 days) to maintain freshness and prevent any risk of anaerobic bacterial growth.

Loubieh Makdous (Green Bean Preserve in Olive Oil)

A lesser-known gem from the shami or Levant pantry.

Ingredients:

• 1kg green beans, trimmed

• 1 tbsp (15g) rock sea salt (for blanching water)

• 1 red, green or yellow pepper, seeds removed

• 2 small red chillies (seeds optional, depending on desired heat)

• 4 tomatoes, finely diced

• 1 tbsp freshly crushed garlic or garlic purée (adjust to taste)

• 150g walnuts, toasted, crushed, and passed through a sieve

• 1 heaping tbsp sea salt (~18g)

• Olive oil to cover

• Juice of half a lemon or 1 tbsp apple cider vinegar (optional but helps acidify slightly for added safety)

• 1.5L sterilised canning jar

---

Method:

1. Blanch the beans:
   Bring a large pot of water to a rolling boil. Add the rock salt and blanch the beans for 2.5–3 minutes, just until they turn vibrant and slightly tender. Drain and set aside to cool completely.

2. Make the paste:
   Blitz the pepper and chillies together into a rough paste. Transfer to a bowl, then add the diced tomatoes, garlic, crushed walnuts, salt, and lemon juice or vinegar if using. Stir in 1–2 tbsp of olive oil and mix until well combined.

3. Mix it up:
   Once the beans are cool and dry to the touch, combine them thoroughly with the paste. Toss gently but evenly to coat.

4. Pack the jar:
   Layer the mixture tightly into a sterilised 1.5L jar, pressing down firmly to eliminate air pockets as you go. Pour in enough olive oil to just cover the beans and mixture. Leave at least 1 inch of headspace at the top for gases to escape during fermentation.

5. Initial fermentation:
   Seal loosely and set the jar at room temperature, out of direct sunlight, for 3 days. During this time, it may release liquid and form bubbles - that’s normal.

   • Daily: Gently open (“burp”) the lid to release pressure. Wipe any overflow if needed. Flip the jar upside down briefly to allow the oil and liquid to move through air pockets, then return it upright.

6. Seal & Store:
   After 3 days, tighten the lid and transfer to a cool dark cupboard or the fridge. It will continue to deepen in flavour. Ready to eat after 7–10 days.

7. Shelf life:
   Store at room temp for up to 2–3 months, but refrigerate once opened. Always use a clean utensil to avoid contamination.

---

Notes:

• Taste before jarring - the saltiness should feel assertive but not harsh.

• The walnuts give texture and earthy richness, but you can skip them if needed for allergies.

• Like all traditional preserves, monitor, don’t micromanage. If it smells sour, earthy, or pickled - great. If it smells rotten, sulphurous, or slimy, toss it.