Yield: 1 servings
|500 grams||Fuul medames beans*; soaked overnight-- (or brown kidney beans)|
|2 \N||Cloves garlic; crushed (2 to 3)|
|9 millilitres||Olive oil|
|\N \N||Salt and pepper to taste|
|2 \N||Lemons; juice of|
|\N \N||Brown onion skins|
|4 \N||White eggs|
|250 grams||Chopped parsley|
* Now this is where the ChileHead takes over! I use an ample soup of that Chipotle Adobo Puree and/or a nice mixture of ground chilles according to your love of hot.
This dish is said to date back to the pharaohs and is one of Egypt's most celebrated national dishes. This is true but now us ChileHeads have kicked it up a notch w/chiles!
Rinse the soaked beans two or three times in water and place in a large saucepan. Boil the beans* in fresh water for 2 hours until tender. The beans should mash easily when squashed between fingers, and there should be a little or no water left when the beans are cooked. You may need to add more boiling water periodically during the cooking process.
Remove the beans from the heat and cool. Partially mash them. Mix together the garlic, olive oil, salt, pepper and lemon juice to form a dressing.
To cook the eggs, combine brown onion skins, white eggs and enough water to boil for some time. Bring to the boil on a very low heat and cook until the eggs go brown.
Spread a little of the mashed beans on to the centre of a plate, peel an egg and stand it in the middle of the paste. Top with some garlic dressing and sprinkle some parsley on top. Garnish with the black olives.
Serve accompanied by warm herb bread.
Posted to CHILE-HEADS DIGEST by rain@... (Rain) on Dec 23, 1998, converted by MM_Buster v2.0l.