2 dishes with broad beans (حلال)

Ful akhdar matbukh bil khudra broad beans stewed with fresh herbs

Ingredients;
1kg broad beans
2 onions
Half cup coriander leaves
Half cup dill
Half kilo beef or lamb (lamb from the shoulder, beef if you like the meat tough, veal is best, its just melts in your mouth)
2 tablespoons rice (I sometimes put 3 depending on my mood).
Half cup chard
10-12 garlic cloves (I usually put the full quantity. I love garlic!)
Cooking oil
Salt and pepper

Method;
Take the beans out of the pod. Chop onions finely. Chop coriander and dill coarsely. Cut meant into small cubes. Heat cooking oil and fry meat until its juice is absorbed, then ad onions, coriander and dill and fry together for another 5-7 minutes.

Cover with water and bring to a boil, add beans and rice, and cook over a medium-low flame.

Crush garlic with salt and ground coriander. Chop chard very finely and to garlic. Fry this mixture, then mash or pound until very smooth. Add to cooking beans and simmer for 10 12 minutes.



Broad bean and feta frittata ('fruitalia')
Ingredients;
200g/7oz small broad beans, pods removed (podded weight)
2 tbsp olive oil
1 small red onion, peeled, chopped
sea salt flakes and freshly ground black pepper
6 large free-range eggs
100g/3½oz feta cheese, crumbled
small bunch fresh mint, leaves only
Method;
1. Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender.
Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer membranes.
2. Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt flakes. Fry for 8-10 minutes, or until softened but not coloured.
3. Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well
combined and full of air, then season, to taste, with salt and freshly ground black pepper.
4. When the onions have softened, increase the heat to medium and pour in
the beaten eggs. Sprinkle over the crumbled feta, mint leaves and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown.
(NB: Do not stir the mixture.)
5. Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown.
6. Place a large plate upside-down over the pan, then turn the pan over so that the fruitalia falls onto the plate.
7. To serve, cut the fruitalia into wedges and serve with crusty white bread.

Category:

Howto & Style

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[chattingwithu]

This looks really good I think I will give it a try. I have never seen a recipe with broad beans and this may be a very good way to get them into our diet. Thanks for sharing!

[CookingHalal]

my pleasure ;o)

[worldatmyfingertips7]

@CookingHalal hi! how do you make ful medamiss (excuse my spelling) mentioned between 3:50 and 4:20. If I don't have the egyptian cooker, how can I improvise? may I have this recipe? Thanks!

[CookingHalal]

@worldatmyfingertips7

I think you can use a "slow cooker" or even cook it on very low heat on a normal saucepan...

here is a recipe I found: whats4eats (.) com/vegetables/ful-medames-rec­ipe

[dariod2007]

fool harassed? Is he a fool being harassed by Egyptians? Wow!

[qasion]

Yes that's righ,,women run the kitchen in the middle east :-)

[worldatmyfingertips7]

@CookingHalal thank you!!