Fava bean soup (egypt)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fava beans; soaked in |
| 6 | cups | Water |
| Salt and pepper; to taste | ||
| 1 | teaspoon | Cumin |
| 2 | Cloves garlic; crushed | |
| ¼ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | 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@...> on Jun 12, 1998, converted by MM_Buster v2.0l.
Related recipes
- African bean soup
- Cream of fava bean soup
- Fassoulada ( greek bean soup )
- Fassoulada (bean soup)
- Fassoulada (greek bean soup)
- Fassoulatha (bean soup)
- Fava bean and meat stew (morocco)
- Fava bean soup procaccini
- Fava beans
- Fava beans & peas
- Fava beans and peas
- Ful medames (egyptian brown bean stew)
- Ful nabed (egyptian bean & vegetable soup)
- Ful nabed (egyptian bean and vegetable soup)
- Meat soup with rice (egypt)
- Moroccan fava bean stew
- Passover fava beans soup
- Soupa fassolia (bean soup)
- Soupa fassolia (bean soup)
- Soupe de fevette (fava bean soup)