INGREDIENTS

INSTRUCTIONS

A hot vegetarian country-style Arab soup.
Bring the fava beans and water to a boil in a large pot. Cover and
cook over medium heat for an hour and a half, then add the potatoes
and cook for a further 25 minutes.
In the meantime, heat the oil in a frying pan and saute the onions
until they begin to brown. Add the garlic and coriander and stir fry
for 3 minutes. Add the contents of the frying pan with the remaining
ingredients to the fava beans and bring to a boil. Simmer over a
medium heat for 30 minutes. Serve piping hot.
THE FAVA BEANS should be the small Egyptian type about the size of a
pea. They can be found in Middle Eastern stores in the large cities
of North America. Navy beans may be substituted; in fact, though not
traditional, they make an equally delicious soup.
*Hanneman > "Shawrbat Hummus wa Fool," FROM THE LANDS OF FIGS AND
OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997:
Interlink Books. ISBN 1566561590
Recipe by: FROM THE LANDS OF FIGS AND OLIVES, Salloum and Peters (97)*
By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by
MM_Buster v2.0l.

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