The recipe for Green Beans and Eggs (Dzvov Lobi or Havgitov Lupia), was sent to me by Lucine Kasbarian who first sampled it in Sisian, Armenia. She states that Western Armenians prepare this as well although, to her knowledge, it’s not tied to any specific region.
|Havgitov Lupia, ready to eat!|
Serves 2 to 3
4 raw eggs, beaten till frothy
1. Melt butter in a stew pot. Add beans to pot and cover. Stir occasionally, until beans are tender, about 5-7 minutes.
|Adding beaten eggs into cooked green beans|
3. When eggs set firmly around the beans, it’s ready.
To serve: Serve with lavash, cut tomatoes, sheep or goat cheese, and cut lettuce or fresh dill. Or, you can top the dish with madzoon (plain yogurt) blended with fresh minced garlic.
** Note: Frozen French-cut green beans may be used instead of canned. Cook according to package directions and drain, then continue with the recipe.