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               FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Vegetables
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Chopped onions
   2       x            Garlic cloves, pressed
     1/4   c            Olive oil
   1       t            Ground cumin seeds
   1 1/2   ts           Sweet Hungarian paprika
     1/4   ts           Cayenne
   2       x            Bay leaves
                        Large carrot, chopped
   1       c            Chopped fresh tomatoes
   3 1/2   c            Vegetable stock
   2       c            Canned or cooked fava beans
     1/4   c            Chopped fresh parsley
   3       tb           Fresh lemon juice
                        Salt and freshly ground
                        Black pepper to taste
                        Fresh mint leaves (optional)

  A popular Egyptian soup, Ful Nabed is simple and
  nutritious.
  
  In a large soup pot saute the onions and garlic in the
  olive oil until the onions are translucent.  Add the
  cumin, paprika, cayenne, bay leaves, and carrots and
  cook on medium heat for 5 minutes.  Stir in the
  chopped tomatoes and vegetable stock and simmer until
  the carrots are tender, about 15 minutes.  Finally,
  add the cooked fava beans and the parsley and lemon
  juice.  Add salt and pepper to taste.
  
  Ful Nabed can be served with Pita Bread and garnished
  with fresh mint leaves.
  
  Source:  Sundays at Moosewood Restaurant Typed by Dale
  & Gail Shipp, Columbia Md.
 


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