Fava bean soup (egypt)

Yield: 8 servings

Measure Ingredient
2 cups Fava beans; soaked in
6 cups Water
\N \N Salt and pepper; to taste
1 teaspoon Cumin
2 \N Cloves garlic; crushed
¼ cup Olive oil
¼ cup Lemon juice
2 tablespoons Fresh coriander leaves; finely chopped
\N \N OR parsley

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.

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