Name: Egyptian Chili
Ingredients: 6 cn Fava beans; 15 ounces each, (drained); 4 lg Tomatoes; seeded and finely chopped; 8 Fat cloves garlic; finely chopped, divided; 2 md Onions; finely chopped; 18 Scallions; finely chopped, divided; 1 lg Bell pepper; chopped; 6 Serrano peppers; chopped, (I left in the seeds); 1 tb Brown sugar; 2 tb Honey; 1 sm Can Harissa; (or make 5 ounces fresh); 1 tb White vinegar; 6 tb Ground cayenne; I Tbsp Hot Paprika; 3 tb Crushed red pepper flakes; 2 tb Jamaica Hellfire Doc's Special Hot Sauce*; 1/4 ts Ground allspice; 1 ts Ground cinnamon; 1 tb Ground cumin; 1 ts Ground coriander; 1 ts Salt; (or to taste); 1 tb Ground Telichery black pepper; 1 pn Ground cloves; 1 pn Saffron; 1/2 ts Turmeric; 1/4 c Chopped fresh mint; 1/4 c Chopped fresh parsley; 1/4 c Chopped fresh cilantro; 3 tb Standard olive oil; (for frying); Extra Virgin olive oil to taste; (for drizzling); Crumbled goat cheese and/or crumbled feta cheese

While researching the biblical principles of giving, I considered the subject of worship. Frankly, I had never before studied worship in detail to find out God’s point of view. I have come to the conclusion that giving, along with our thanksgiving and praise, is worship. In the past I made pledges to my church to be paid on a yearly basis. Once a month, I would write a check while in church and drop it in the collection plate. Sometimes I would mail a check from my office. My objective was for the church to get the total pledge before the end of the year. Though I had already experienced the joy of giving, the act of making my gift had little relationship to worship. While I was writing this book God convicted me to begin giving every time I went to church. The verse that spoke to me about this Deuteronomy 16:16: “Do not appear before Me empty-handed.” When I started doing this, if a check were not handy, I gave cash. At first I thought about keeping up with the money given. Then God convicted me again. He seemed to say, “You do not need to keep up with the amount of cash. Give to Me simply out of a heart of love, and see how much you enjoy the service.” I made this change in giving habits, and it has greatly enhanced my joy in our worship services (Wayne Watts).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Egyptian		6	– 8

INGREDIENTS

6	cn	Fava beans; 15 ounces each, (drained)
4	lg	Tomatoes; seeded and finely chopped
8		Fat cloves garlic; finely chopped, divided
2	md	Onions; finely chopped
18		Scallions; finely chopped, divided
1	lg	Bell pepper; chopped
6		Serrano peppers; chopped, (I left in the seeds)
1	tb	Brown sugar
2	tb	Honey
1	sm	Can Harissa; (or make 5 ounces fresh)
1	tb	White vinegar
6	tb	Ground cayenne
		I Tbsp Hot Paprika
3	tb	Crushed red pepper flakes
2	tb	Jamaica Hellfire Doc's Special Hot Sauce*
1/4	ts	Ground allspice
1	ts	Ground cinnamon
1	tb	Ground cumin
1	ts	Ground coriander
1	ts	Salt; (or to taste)
1	tb	Ground Telichery black pepper
1	pn	Ground cloves
1	pn	Saffron
1/2	ts	Turmeric
1/4	c	Chopped fresh mint
1/4	c	Chopped fresh parsley
1/4	c	Chopped fresh cilantro
3	tb	Standard olive oil; (for frying)
		Extra Virgin olive oil to taste; (for drizzling)
		Crumbled goat cheese and/or crumbled feta cheese

INSTRUCTIONS

* (use Matouks if Doc's Special is unavailable, or any fiery Carribean Hot
Sauce if Matouks is unavailable)
If any of you chileheads are fans of North African cuisine in general, and
fava beans in particular, I have a great recipe for you to try. Vegetarians
on the list take note - no meat in this one. I made this last night, and I
was very pleased with how it turned out. The Arabic name for this dish is
Foule Mudammes, but I have seen mideast eateries call it Egyptian Chili in
parentheses. It has nearly no heat when ordered in most restaurants, but my
recipe has corrected that egregious oversight.
Sauté onions and 12 of the scallions in the olive oil until golden Add bell
pepper, 4 of the chopped garlic cloves, and chopped serranos and continue
sautéing several minutes Lower heat to medium low and add harissa and
drained fava beans and cook for 5 minutes stirring often, taking care not
to burn anything At this point transfer everything to a large soup or chili
pot Add chopped tomatoes, honey, Doc's Special, vinegar, and all dry
ingredients Simmer for 30 minutes, or until beans have thickened the chili
nicely (you may have to add water (or tomato sauce) as needed, if it
thickens too much, but by and large this is a thick sort of chili, often
scooped up with pieces of pita bread) During final 2 minutes of cooking,
add mint, parsley, and cilantro Remove from heat and add the 4 remaining
chopped garlic cloves With a potato masher, mash the fava beans completely
right in the pot, and stir thoroughly after mashing is finished
Top individual servings with lots of feta and goat cheese, and the
remaining scallions, and drizzle extra virgin olive oil liberally (you may
use either feta or goat, but I like it with both) If you do not like either
of these cheeses, you may omit them, but something creamy ought to be added
to tame the heat (perhaps a dollop of creme fraiche or sour cream)
Serve over long grain basmati rice, or bowtie pasta, with warm pita wedges
on the side
Mild hummus is an excellent accompaniment to help put out the fire (think
of it as the guacamole with this chili)
To be cute, when I served this I put out a bottle each of King Tut, and
Queen Nefertiri Hot Sauces (both contain Egyptian spices and are quite
good). I sprinkled a few drops of each on mine, but none of my four
chile-loving (and chili-loving) guests reached for any. That made me both
content and dissapointed.
Posted to CHILE-HEADS DIGEST by "Porter Banister" <porter9@concentric.net>
on Oct 13, 1998, converted by MM_Buster v2.0l.

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