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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Sort and rinse dried beans. Place in a large saucepan and add lightly
salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over
low heat 2 1/2 hours. If necessary, add more water to keep beans covered.
Add lentils and cover. Simmer 30 minutes longer or until lentils and beans
are tender and mixture is thick but not soupy. Stir in lemon juice, olive
oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each
serving with a portion of green onions.
*The Egyptian national dish is eaten for breakfast or any time of day with
green onions and bread.
Source - Middle Eastern Cooking by Rose Dosti, HPBooks.
| Ingredients:
1 Pound(s) Dried sm. fava or pink beans
1/2 Cup(s) Red lentils
3 Tablespoon(s) Onions; finely diced
1/4 Cup(s) Tomatoes, crushed
1/2 Teaspoon(s) Cumin, ground
1/2 Cup(s) Green onions, chopped |
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