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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs Egyptian Vegetable 4 Servings

INGREDIENTS

1 lb Ful beans, soaked available
in speciality Asian/Near
East stores other
varieties of dried beans
can be substituted but
the flavour will differ
1 T Freshly ground cumin
6 Cloves crushed garlic
4 Hard-boiled eggs, shelled
and coarsely chopped
1 Handful chopped cilantro
1 Handful chopped fresh
mint
2 Quartered lemons
1 Sweet onion, bermuda
vidalia spanish red
sliced
Good quality olive oil
Freshly ground black pepper
Salt

INSTRUCTIONS

Says the New Internationalist Food Book  (by Troth Wells, published by
Second Story Press, Oxford, 1990) :  <Ful is the Egyptian word for bean
and Medames describes the variety  used; a brown, round broad bean.
This is a popular meal with both  rich and poor in Eqypt, eaten in the
fields, sold in bazaars and Ful  cares, even served in luxury hotels
and restaurants. The eggs,  onions, oil and lemon are served separately
for people to help  themselves.>  The following recipe is my adaptation
of that given in the Food Book.  Heat oven to 300 F.  Put the soaked,
drained beans into a baking dish with a cover and  pour in enough water
to cover them by 2 inches. Add half the cumin,  lots of black pepper,
and the garlic. Cook slowly in the over,  covered, for 3-4 hours, until
the beans are very soft but not broken  up, and the juice is thick.
Meanwhile, put the eggs, cilantro, mint, lemon, and onion into
separate dishes on the table.  When the beans are ready, salt them and
add the rest of the cumin and  1/4 cup of olive oil. Serve in the
baking dish at the table and  invite people to addtheir own eggs, mint,
cilantro and lemon juice on  top, and more olive oil as needed to give
a smooth consistency.  This is good served with warm pita bread and a
tomato/onion/cucumber/  mint/olive salad with a light yogurt and garlic
dressing. Some people  like to add a dash of hot sauce. Joanne Cook
Halifax, Nova Scotia  jcook@fox.nstn.ca  JOANNE COOK
<JCOOK@FOX.NSTN.CA>  REC.FOOD.RECIPES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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