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Full Online Book HomeLearning KitchenBeansandgrains - Fava - Fool Medemmas
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Beansandgrains - Fava -  Fool Medemmas Post by :symbiosis Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3447

Click below to download : Beansandgrains - Fava - Fool Medemmas (Format : PDF)

Beansandgrains - Fava - Fool Medemmas

Fava beans are commonly eaten as a breakfast food in Egypt, The ingredients tend to be common for the dish but may be varied in their quantities.

1 (16-ounce) can cooked fava beans
1 large onion, chopped
1 large tomato, diced
1-1/2 Tablespoons olive oil
1 teaspoon cumin powder
1/4 cup parsley, chopped
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
Pita bread (optional)

Pour the beans into a pot and bring to a boil. Mix them well and add remaining ingredients.
Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with pita bread.

Total Calories Per Serving: 160, Fat: 6 grams

May/June 1995 Vegetarian Journal, published by: The Vegetarian Resource Group
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2 quarts water for boiling 2 tablespoons salt 1 pound dried Garbanzo Beans (About two cups) 1 green pepper diced and blanched (See instructions) 1 red bell pepper diced and blanched (See instructions) 1 red onion, diced 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon white-wine vinegar 1/2 teaspoon cumin 1/2 teaspoon ground coriander 2 garlic cloves, minced Salt and pepper to taste Note: You may substitute canned garbanzo beans, approximately 2 1/2 cups.Omit soaking and cooking if you are using canned garbanzos.In a large saucepan, cover the garbanzo beans with water and let soak at room

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2 medium carrots, halved lengthwise and thinly sliced 1 cup fresh small mushrooms, quartered 1 cup canned black beans rinsed and drained 1 8 ounce can whole kernel corn drained 1 cup vegetable broth 1/2 cup pearl barley 1/3 cup parsley 1/4 cup bulgar 1/4 cup chopped onion 1/4 teaspoon garlic salt 1/2 cup shredded cheddar cheese Preheat oven to 350.In 1 quart casserole combine all ingredients except cheese. Cover and bake for 1 hour or until barley and bulgar are tender. Stir once halfway through baking time. Sprinkle with cheese. Cover and let stand 5 minutes or til cheese