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Fava Bean Soup (Egypt)


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Beans/legum Soups/stews

Ingredients:

  • 2 c Fava beans; soaked in
  • 6 c Water
  • Salt and pepper; to taste
  • 1 ts Cumin
  • 2 Cloves garlic; crushed
  • 1/4 c Olive oil
  • 1/4 c Lemon juice
  • 2 tb Fresh coriander leaves; finely chopped
  • OR parsley

Directions:

Drain the fava beans but reserve the water. Skin the beans and place in a saucepan. Measure the reserved water, and top up if necessary to alike 6 cups; then bring to a boil. Cover the saucepan and cook over low heat for about 1 hour or until the fava beans are tender. Puree in a blender.
 
Return the puree to the saucepan and stir in the remaining ingredients except the coriander leaves or parsley. Bring to a boil and cook for about 5 minutes over low heat. Serve in individual bowls garnished with the parsley or coriander leaves.
 
*Hanneman >"Fool Nabed," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590
 
Recipe by: FROM THE LANDS OF FIGS AND OLIVES*
 
By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.