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| Ful Medames (Egyptian Brown Bean Stew) Recipe |
Category: Vegetables
Rating:
N/A
Servings: 4
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Ingredients
1 lb ful beans; soaked (available in spec
1 tablespoon freshly ground cumin
6 cloves crushed garlic
4 hard-boiled eggs; shelled and coarsely chop
1 handful chopped cilantro
1 small handful chopped fresh mint
2 quartered lemons
1 medium sweet onion (bermuda; vidalia; spanish, red), s
1 good quality olive oil
1 freshly ground black pepper
1 salt
Cooking Directions:
Says the _New Internationalist Food Book_ (by Troth Wells, published by Second Story Press, Oxford, 1990) :
The following recipe is my adaptation of that given in the Food Book.
Heat oven to 300 F.
Put the soaked, drained beans into a baking dish with a cover and pour in enough water to cover them by 2 inches. Add half the cumin, lots of black pepper, and the garlic. Cook slowly in the over, covered, for 3-4 hours, until the beans are very soft but not broken up, and the juice is thick.
Meanwhile, put the eggs, cilantro, mint, lemon, and onion into separate dishes on the table.
When the beans are ready, salt them and add the rest of the cumin and 1/4 cup of olive oil. Serve in the baking dish at the table and invite people to addtheir own eggs, mint, cilantro and lemon juice on top, and more olive oil as needed to give a smooth consistency.
This is good served with warm pita bread and a tomato/onion/cucumber/ mint/olive salad with a light yogurt and garlic dressing. Some people like to add a dash of hot sauce. Joanne Cook Halifax, Nova Scotia jcook@fox.nstn.ca
JOANNE COOK
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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