Your Egypt

[Louise]

Does anyone have a recipe for those wonderful beans Egyptians eat for breakfast? I'd like to prepare them. And what are all those condiments they add?

[Winky]

Louise wrote: Does anyone have a recipe for those wonderful beans Egyptians eat for breakfast? I'd like to prepare them. And what are all those condiments they add?


Louise :) I am just standing in for KayCee who would have loved to answer your question

Egyptian bean salad or fava bean salad;


http://www.cliffordawright.com/history/ful.html

[Louise]

Thank you, Winky. THIS seems to be the one I need. It's a lot of work, skinning those beans. But it was so very good for breakfast.

[Winky]

Louise wrote: Thank you, Winky. THIS seems to be the one I need. It's a lot of work, skinning those beans. But it was so very good for breakfast.

:) Sorry i forgot to tell you but that THIS
link doesnt work Louise

[Louise]

Sorry about the link. I must have done something wrong. Anyway, here is what I wanted, or at least, it seems like the ones we had in Egypt. But they were served with several bowls of condiments which I didn't know how to use.

Now I have a basic idea. This was so good. I can imagine how ancient this dish is. In fact, I imagine the pyramids were built by men who had this dish for breakfast.




3 pounds small dried fava beans (about 6 cups), picked over and soaked in water to cover 24 hours

1 large onion, chopped

2 large ripe tomatoes, chopped
3/4 cup dried red lentils, picked over and rinsed

2 1/2 quarts cold water

Salt to taste




1. Drain the fava beans. Bring a pot of water to a boil, add the fava beans, and boil them until they are soft enough to have their peels removed, about 10 to 15 minutes. Drain, then remove the peel by gently squeezing each bean so the skin pops off or by using a paring knife.

2. Place the peeled fava beans in a stewpot with the onion, tomatoes, and lentils and cover with the water. Bring to a gentle boil, skim the top of foam and reduce the heat to very low or place on a heat diffuser. Cover and cook for 12 hours. Don't lift the cover at all during the entire cooking time, otherwise the beans will discolor.

3. The cooked fava beans can be eaten whole, slightly mashed, or completely mashed. Season with salt. Serve with extra virgin olive oil, corn oil, melted butter, samna (clarified butter), tomato sauce (see below), garlic sauce (see below), basturma (sun-dried spice-rubbed beef fillet available in Middle Eastern markets), fried eggs, hard-boiled eggs, freshly squeezed lime juice, or béchamel sauce.

Note 1: You need not halve this large yielding recipe because ful keeps well in the refrigerator up to a week and is excellent reheated.

Note 2: Garlic sauce (or taqliyya) is made by pounding some garlic with a little salt in a mortar and then adding some coriander seed or chopped coriander leaves and turning this into the ful or spooning it on top of a serving.

Note 3: Egyptian-style tomato sauce, dim'a musabika, is made by cooking a chopped medium onion in 1/4 cup olive oil with six crushed garlic cloves and then stirring in a six-ounce can of tomato paste mixed with four cups of water, two teaspoons white wine vinegar, two teaspoons salt, one teaspoon black pepper and 1û2 teaspoon caynne pepper and cooking on low for 20 minutes.


Makes 10 servings



Thank you again!