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Saturday, March 19, 2011

Egyptian Broad Beans

This is the main breakfast dish on many tables in Egypt, especially people who don't have enough money for variation :). This can be made from A to Z at home, starting by dry broad beans.



We use a special cooking pot to cook Broad beans "Foul medammes", but if you don't have it you can
use a suitable size pot that can be covered firmly and very low heat.






You need

1/2 kg dry broad beans "1pound"
1/2 tsp baking soda
1 large tomato
2 tbsp dry rice
4 tbsp yellow peeled lentels
water


Soaking

Soak beans in plenty of boiled water  for 1 hour after adding baking soda.

Cooking

1- Rinse beans, and transfer it to the special cooking pot
2- Put a whole tomatoe, rice and lentels
3- Put plenty of water and boil
4- Reduce heat to the minimum heat or place it on a special electric heater
5- Leave it night long but make sure you put a large amount of water about 4 times as the beans height over beans.

Sauce
1 tbsp salt
1tsp cumin
2 tbsp lemon
1 minced garlic clove
1/2 tsp chilli powder
4 tbsp olive oil "or vegetable oil" and shake well before use


Serving

To serve broad beans, add suitable amount in a plate and add sauce up to taste.



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