| |
The Arabs are very fond of this dish; they sit in a circle in the street round a pot of foul on a fire. They dip pieces of bread into the beans, or they make sandwiches of it with the native bread.
|
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
1½ pound dried broad beans
4 hard-boiled eggs
½ cup cooking oil
Juice of 2 lemons
Salt and pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Soak the beans for 24 hours.
|
2. The following day, boil them in a covered pan with just enough water to cover.
|
3. Add more hot water as necessary until the beans are tender, then let the water reduce until there is very little left.
|
4. Serve the beans in the remaining liquor, accompanied by separate dishes of roughly chopped hard-boiled eggs, oil, lemon juice, salt and pepper-mix a little of these flavorings with the beans in your plate.
|
|
|
|
|
