Fool Nabed

Egyptian Fava Bean Soup

Serves 8

Cook time: 50 minutes

Ingredients:

• 2 cups Fava beans, soaked overnight OR 4 cups of canned of fava beans
• 2 cloves garlic, crushed
• 1 teaspoon cumin
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 2 tablespoons fresh parsley, finely chopped
• Water used to soak fava beans

Preparation:

Drain the Fava beans and save water *to be used later*

Peel the skins from the Fava beans and place the Fava beans into large saucepan.

Measure out 6 cups of water *use the water used to soak beans and add fresh water as needed to complete 6 cups*

Add to the Fava beans to the water and bring to a boil over medium high heat.

Bring to a boil.

Reduce heat to medium and cook for 45 minutes, or until beans are soft. *Check after 40 min. since cooking times can vary.

Once beans are tender, remove beans from heat, drain *do not throw out the water – you may need some*, and puree in a blender.

Return pureed Fava beans to saucepan and bring to a boil. *Add water if needed*

Stir in cumin, garlic, lemon juice and olive oil and bring to a boil, then lower heat to low.

Simmer for about 5 minutes.

 
Garnish with parsley and Enjoy!

Yogurt and Garlic sauce

Serves up to 4

This delicious and creamy concoction may be served with pita bread, as a side dish or as a sauce to drizzle over yummy veggies!

1 cup plain yogurt

1 garlic clove (large) - mashed

1/4 teas. salt (kosher or coarse)

Fresh ground pepper - to taste

2 teas. olive oil

1 teas. mint leaves  - fresh and finely minced

Mix all ingredients together and mix well - until creamy in consistency.  Cover and chill for 1 hour.  Serve and Enjoy!

Harira (Chickpea Soup)

Serves 6

Total Prep: 30 minutes

Total Cook: 2-3 hours

This thick, stew-like soup is eaten in many countries of the Middle East.  Bread is usually served on the side. Although the recipe calls for cooking the soup 2 -21/2 hours, generally allowing the soup to cook longer allows the chickpeas to become more soft and the stock thickens nicely.

Add lemon juice after tasting the soup.  Allow for your own palate. 

2 cups dried chickpeas, washed, and drained

2 medium-sized white onions - chopped

2 medium-sized potatoes, peeled, and dice

1 Tbs. salt (Kosher/coarse)

1/2 teas. ground turmeric

1 teas. ground coriander seeds

1 teas. ground cumin seeds

1/8 teas. cayenne pepper (more or less to taste)

Freshly ground black pepper

2 Tbs. lemon juice

(Serves 4)

1 Large Eggplant

3 Cloves Garlic (more or less to taste...I personally LOVE garlic!)

4 Tablespoons Tahini Sauce (thick paste made of sesame)

4 Tablespoons Lemon Juice (preferably the real stuff)

Salt & Pepper (to taste)

Oven:  Pre-heat oven to 400 F and place eggplant (wrapped in aluminum foil) for about 1 hour. 

Grill:  Skewer to secure eggplant and roast on grill until skin becomes crispy and eggplant is soft.

Remove skin and cut cooked eggplant into small pieces.  Finely mash your garlic cloves, salt and pepper together and add to eggplant.  Next, add the tahini sauce and lemon juice.  Mash and mix well until you get a smooth consistency.  You can use a blender or food processor to cut down on the work.

To garnish: Serve in a bowl with a drizzle of olive oil, some chopped parsley, diced tomatoes and a sprinkle of paprika.  You can get creative and add any other topping you prefer, such as pine nuts, pistachios or even diced bell peppers!  Don't forget to cut up some warm pita bread! Yum!

Enjoy!