Fool midammis (broad bean salad)

Yield: 4 servings

Measure Ingredient
1 cup Fool misri, dried; small
\N \N ;fava or broad beans
1 tablespoon Ads majroosh; (dried red
\N \N ;lentils), or other dried
\N \N ;lentils
¼ cup Olive oil
1 tablespoon Lemon juice, fresh
½ teaspoon Salt
1 tablespoon Parsley; finely chopped,
\N \N ;prefer flat leaf parsley
8 \N Black olives; pitted, prefer
\N \N ;Mediterranean type

Wash the beans and lentils in a sieve or colander set under cold running water until the water runs clear. Then drain thoroughly.

In a heavy 3 to 4 quart saucepan, bring 1 quart of water to a boil over high heat. Add the beans and lentils, reduce the heat to low and partially cover the pan. Simmer for 3 to 4 hours, or until the beans are tender and show no resistance when pressed gently between your fingers. Check from time to time to make sure that the beans are moist. If they seem dry, add a few tablespoons of boiling water. When they are done, there should be almost no liquid left in the pan.

Transfer the entire contents of the pan to a bowl and cool to room temperature.

With a whisk or fork, beat the oil, lemon juice and salt together in a deep bowl. Add the beans and lentils and, mashing them gently with a fork, stir until they absorb most of the dressing.

To serve, spread the bean mixture on a platter or individual plates, sprinkle the top with parsley, and garnish with olives.

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Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 03-24-95

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