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FUL MUDAMMAS
(potential) wiper |
2 cups dried fava beans (ful)
5 to 6 cups water, to cover
3 or 4 cloves garlic, minced
1 t - ground cumin (optional)
chopped fresh flat-leaf parsley
2
lemons cut in wedges
EVOO
salt & pepper to your taste
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In a bowl, cover the fava beans generously with water and
let soak in the refrigerator overnight. Drain.
Place the beans in a saucepan and add the water, making sure
the beans are covered. Bring to a boil, reduce the heat to
low, cover and simmer until tender, about 2-5 hours. Cooking
time will depend on the age and size of the beans. When the
beans are ready, add the garlic, cumin (if using) and salt
to taste.
Ladle into bowls. Set out the parsley, lemon wedges, oil &
pepper for diners to add as they like.
Also pita bread.
Serves six.
t = teaspoon
EVOO = Extra Virgin Olive Oil
In Israel, this is a dish that is served in restaurants
until 11 am or so. I do not usually eat breakfast but
once in a while I would make an exception, because I simply
love ful mudammas.
BTW - This is the Egyptian national dish.
Bon Apetit! |
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