1 lb. fresh string beans
1/2 lb. ground lamb patties (or hamburger)
4-5 cloves garlic
3 tbsp. tomato paste
1 lg. can (2 lb.) tomatoes or use fresh tomatoes if you can (about 6-7 plum tomatoes)
Black pepper
Allspice

Wash and French cut string beans. In 4 or 5 quart kettle place lamb meat and garlic. Brown meat slowly so as not to burn garlic. Add string beans, salt to taste. Cover and on very low flame steam beans, shaking pan to mix meat and beans (slow flame). When beans are tender, add tomatoes, paste, pepper to taste and about 1 teaspoon allspice.

Cook gently until beans are done well and tomato paste has thickened the tomatoes a little. Serve with rice pilaf or plain rice.

PILAF:

1/4 c. vermicelli in 1" pieces
2-3 tbsp. butter
2 1/2 c. boiling water
1 c. rice
Salt to taste

Very slowly brown 1/4 cup broken vermicelli in 2 tablespoons butter until golden, add 2 1/2 cups boiling water, return to boil add rice, return to boil, cover, reduce flame to medium cook until rice is tender, about 20 minutes.