| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Egyptian |
Beans, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried sm. fava or pink beans |
|
|
Lightly salted water |
| 1/2 |
c |
Red lentils |
| 3 |
T |
Lemon juice |
| 1/4 |
c |
Olive oil |
| 1/2 |
t |
Cumin, ground |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Green onions, chopped |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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