Best Fasulya Beeda Barda Egyptian White Bean Salad Recipes
EGYPTIAN CONDIMENT (DAQUA)
It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)
Provided by Egyptian John
Categories African
Time 5m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Liquidize everything together (traditionally should be crushed with a mortar and pestle), not too much to keep some pieces in the liquid.
- Put into a ½ litre mineral water bottle, add the lemon juice and top up the remaining space with cold water, shake it’s ready!
BLACK 'N WHITE BEAN SALAD
If you're a bean lover like me, this will keep you smiling. From TOH, this recipe has less sugar, salt and fat. So, you'll be happy AND healthy!
Provided by DuChick
Categories Black Beans
Time 20m
Yield 1/2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients.
- In a small bowl, whisk vinegar, oil and seasonings.Pour over bean mixture and toss to coat.
- Cover and refrigerate until serving.
- Using a slotted spoon, serve over lettuce leaves, if desired.
EGYPTIAN SALAD
The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad.
Provided by Daniele1969
Categories Peppers
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut all the peppers in half length wise and de-seed them.
- Cut all the peppers, length-wise, into 1/2 inch slices.
- In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
- Add tomato juice, cover and cook on med heat for 5-10 minutes.
- Add tomatoes, salt and pepper; cover and cook another 15 minutes.
- Add vinegar, cover and cook another 10-15 minutes.
- serve hot, cold or at room tempreture.
- Excellent side dish with almost anything.
Nutrition Facts : Calories 135.5, Fat 5.2, SaturatedFat 0.8, Sodium 508.3, Carbohydrate 22.3, Fiber 4.8, Sugar 10.4, Protein 3.5
EGYPTIAN BEAN SOUP ( FUL NABED )
Make and share this Egyptian Bean Soup ( Ful Nabed ) recipe from Food.com.
Provided by PalatablePastime
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté chopped onion in olive oil until almost tender.
- Add carrots, garlic and cumin, cooking briefly.
- Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
- Cook over medium heat until carrots are tender.
- Mix parsley, lemon juice, and fava beans into soup and heat gently.
- Serve garnished with fresh mint, if desired.
Nutrition Facts : Calories 201.1, Fat 7.6, SaturatedFat 1.1, Sodium 251.3, Carbohydrate 27.5, Fiber 7.2, Sugar 6.3, Protein 8.1
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