Considered by many to be the national dish of Egypt, this quick meal of stewed and mashed favas with boiled egg wedges and brilliant seasonings is something you should really try at least once. Most of the time shortened to just "ful", the dish is a staple across many Middle Eastern countries and regions. :)
Recipe source: Saveur.
Last year: Strawberry and cream biscuits (scones).
Two years ago: Paprikás Csirke (Chicken Paprikash) (Hungarian).
Three years ago: Mini Nutella and walnut pies.
Four years ago: Caribbean romance (cocktail), Mousse au chocolat (French chocolate mousse) and Carrot bread (with walnuts).
Ingredients (serves 1):
- 1 can of fava beans, drained and rinsed (aprox. 250 g)
- 2-3 tablespoons lemon juice
- 2-3 tablespoons olive oil, plus more to garnish
- 1 tablespoon ground cumin
- a pinch of cayenne
- 2 garlic cloves, peeled and mashed
- salt and pepper to taste
- 1 egg, hard-boiled
- 1 tablespoon minced fresh parsley
Put the drained favas in a deep pan and cover with a bit of water. Bring to a boil. Cook until beans are tender, about 8 minutes. Drain excess water and mash up the beans.
Transfer to a bowl and mix with the lemon juice, olive oil, cumin, cayenne, garlic, salt and pepper. Cut the boiled egg into wedges and surround the dish with them. Top with some extra olive oil and parsley. It's done, dig in! :)
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