Well the goal may not have been originally to get out the words Arab and sexy in one breathe on national television, but I'll take it! Had so much fun on the @todayshow with all these brilliant chefs sharing our culture on a table with the queen of Thanksgiving meals herself ( y'all I think Martha's down with the cause!) My Loubieh recipe: 5 cups ripe Roma tomatoes (about 12 tomatoes), sliced lengthwise, or 2 (15-ounce) cans fire-roasted tomatoes with chiles 1 serrano chile, stems, seeds and veins removed (optional) 1/2 cup extra-virgin olive oil, divided, plus more for drizzling 2 cups medium-dice yellow onions (about 2 onions) kosher salt, as needed 2 tablespoons minced garlic (about 8 cloves) 1 tablespoon coriander seeds, toasted and ground, or 1/2 teaspoon ground 2 tablespoons neutral oil, like canola or sunflower 1 pound green beans, trimmed and halved lengthwise at a diagonal (about 4 cups) 1/2 teaspoon freshly ground black pepper, plus more for garnish 2 tablespoons freshly squeezed lemon juice (about 1 lemon) Maldon salt, to garnish (optional) Preparation 1.Preheat the oven to 450 F. 2.On a sheet tray, rub the tomatoes and chile with 2 tablespoons of the olive oil. Roast in the oven until the skins are black and blistered, 50 to 55 minutes. 3. Meanwhile, in a heavy saucepan, sauté the onions in the remaining 1/3 cup of olive oil along with a generous pinch of salt on medium-low heat, until the onions are caramelized. 4.Once the garlic is fragrant and soft, add the coriander, charred tomatoes and chile, and another pinch of salt. If the tomatoes are dry, add enough water to barely cover (about 1 cup) 5.Raise the heat to bring the mixture to a simmer, then lower the heat to maintain the simmer. Cook, uncovered, for 25 to 35 minutes or until the tomatoes break down completely. 6.n a medium pan over medium-low heat, warm the neutral oil. When the oil shimmers, add the beans, another pinch of salt and the pepper, and cook for 7 to 10 minutes or until the beans are softened. Then add the tomato sauce and lemon juice. 7.To serve, transfer the beans to a serving plate. Drizzle with olive oil and top with Maldon salt.