Ful Medames

These breakfast beans are part of the Egyptian Coptic Diet, which is primarily vegan. The name means "buried fava beans" and refers to its ancient method of cooking that involved burying a pot of water and beans under hot coals.

Serves 2-3

What you need:

3 tbsp olive oil
3 cloves garlic, minced
3 cups cooked brown fava beans
1/2 tsp salt
1/2 tbsp lemon juice
2 tbsp fresh parsley
1 tomato, chopped

In a pan on medium heat, fry the garlic in the olive oil until the garlic becomes golden. Add the cooked fava beans and begin mashing them with a large wooden spoon while cooking for 10 minutes. Add the salt, lemon juice, and parsley and cook for another minute or so. Top with more fresh parsley and chopped tomato and serve with bread.

Comments

Post a Comment

Popular posts from this blog

Turkish Zeytinyagli Mantarli Kuskonmaz

Image
Zeytinyagli Mantarli Kuskonmaz is a Turkish salad consisting of asparagus and mushrooms. In this recipe, I added some leftover wild rice that I had. This works as a hot dish or a cold summer salad. Enjoy! Serves 2-3 What you need: 3 tbsp olive oil 10-12 mushrooms, sliced 1 bundle of asparagus, chopped 1 tsp salt 1/2 tsp pepper 3 tsp lemon zest or lemon juice 2 cups cooked rice (optional) In a large pan, heat the 3 tbsp olive oil on medium-high heat. Add the chopped mushrooms, asparagus, salt, pepper, and lemon zest and sauté for 10 minutes. If you are using rice, add the cooked rice and mix for another 3 minutes. Serve hot or cold.
next page

Sicilian Caponata

Image
This eggplant/aubergine based dish has different varieties throughout Italy, most popular in the regions of Sicily, Naples, and Genoa. This recipe is for the vegan-friendly Sicilian Caponata. It can be served as an appetizer on top of bread, on pasta, or as a main dish. Serves 3-4 What you need: 4 tbsp olive oil 2 eggplants/aubergines, chopped 1 large onion, diced 1 green bell pepper, deseeded and diced 6-8 plum tomatoes, diced 1 carrot, diced (optional) 2 tsp fresh basil or 1 tsp dried basil 1/2 cup green olives, chopped 1-2 tbsp capers 1 tsp dried oregano 1 tsp salt 1 tsp sugar raisins (optional) In a large pan, heat the olive oil. Add everything to the pot and simmer on medium heat for about an hour. Serve!
next page

Albanian Jani Me Fasule

Image
This thick white bean soup is a staple in Albania. It is also eaten in Greece. A similar version is served in Morocco called loubia. The combination of mint and chili pepper give it a fresh, spicy taste. Serves 3-4 What you need: 2 cups dry white beans 3 cups vegetable broth 4 1/2 cups water 1 onion, diced 3 tbsp olive oil 3 tbsp tomato sauce 1/2 tbsp dried parsley 1/2 tbsp dried mint 1/2 tsp chili powder 1 tsp salt In a large pot, bring the vegetable broth to a boil and add the 2 cups dry white beans. Cover and boil on medium heat for 20 minutes. Meanwhile, prepare the onion. In a pan, sauté the onion in the olive oil for 5 minutes. Add the tomato sauce and the spices and continue cooking for another 7-10 minutes. Add the onion mixture to the pot of beans along with 4 1/2 cups water. Cover and simmer on low heat for 2-2 1/2 hours. Sprinkle fresh parsley on top and serve.
next page