ful madammas (arabian bean salad)

4 Servings
1 cup Dried ful beans; rinsed and drained
8 cups Water
1 medium Ripe tomato; chopped
Clove garlic; peeled and crushed
¼ cup Chopped parsely
1 cup Peeled and thinly sliced yellow onion
½ cup Olive oil
Lemon; juice of
  Salt and freshly ground black pepper to taste.


In response to a previous request, I found this recipe in "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. I have not tried it. The _ful_ are small Egyptian dried beans, according to Smith. I understand that you can use fava beans. Who knows? maybe they are the same thing.

Place the beans (_ful_) in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain.

Return the _ful_ to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain.

Mix the beans with the tomato, garlic, parsley, and union. Prepare the dressing and toss with the vegetables. Chill before serving.




From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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