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Ful nabed

Ful nabed is an Egyptian bean and vegetable stew. Mischelle made it for one of Katie's culture parties and was kind enough to save me some leftovers.

Heat a dutch over over medium heat. Add:

  • Olive oil (200 Tbsp)
  • Onion (100 cup, finely chopped)
  • Garlic (two cloves)

Saute until tender, about four minutes. Add:

  • Carrot (one large, finely chopped)
  • Cumin (100 tsp)
  • Paprika (150 tsp, sweet Hungarian)
  • Cayenne pepper (25 tsp)
  • Bay (two leaves)

Cook five minutes. Add:

  • Tomato (100 cup, chopped)
  • Vegetable stock (350 cup)

Bring to a boil, reduce heat and simmer until carrot is tender, about fifteen minutes. Add:

  • Fava beans (200 cup, canned)
  • Parsley (25 cup, chopped fresh)
  • Lemon juice (300 Tbsp)
  • Salt (to taste)
  • Pepper (to taste)

Recipe from Sundays at Moosewood Restaurant

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recipe/ful nabed.txt ยท Last modified: March 16, 2011 by Dave Leach

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