Best Fasulya Beeda Barda Egyptian White Bean Salad Recipes
FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD
Egyptian version of Turkish Piyaz. Cooking and preparation time do not include soaking time overnight! Submitted for Visit Egypt / NAME forum May 2012.
Provided by Mia in Germany
Categories Beans
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
- Drain cooked beans.
- Remove seeds from tomatoes, chop tomatoes.
- Thinly slice onion.
- Chop parsley.
- For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
- Combine cooled beans, tomatoes, onions, parsley and dressing.
- If it is too tart, add a little more olive oil.
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
FIVE BEAN SALAD
I am the third generation using this wonderful recipe. It is soooo simple and delicious. Its not overly oily like most are. Overnight chilling time not included in preparation time.
Provided by carlanna livingstone
Categories Beans
Time 20m
Yield 1 salad, 12 serving(s)
Number Of Ingredients 14
Steps:
- Drain all the beans and combine in a large bowl.
- Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
- Mix with bean mix and let stand overnight.
- Add onion/pepper about an hour before serving.
TUSCAN WHITE-BEAN SALAD
An easy and delicious-sounding recipe I'd like to try from The Seattle Times and submitted for Zaar World Tour II.
Provided by Debs Recipes
Categories Tuna
Time 8m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
- Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
- NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.
CHRISTMAS BEAN SALAD
You know how you make something once and then you are making it for the rest of your life? Well that's how this gets it's name. I HAVE to make it every Christmas or my family revolts! Don't be put off by the seemingly long list of ingredients - it's mostly opening cans! Can be made up to 3 hours ahead however only add dressing at time of serving. (Australian measurements used.)
Provided by auntchelle
Categories Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Dressing: Place the basic vinaigrette, mustard and crushed garlic in a screw top container. Whisk to combine. Seal with lid.
- Cut green beans into short lengths. Bring a small pan of water to the boil, add the beans and cook for 2 minutes. Drain and rinse under cold water then leave in a bowl of iced water until cold. Drain well.
- Place all the salad ingredients, including herbs in a large bowl. Season with salt and freshly ground black pepper, to taste, and mix until well combined.
- When ready to serve just shake container of dressing to refresh, drizzle over salad and toss to combine. Transfer to a large serving bowl or platter.
Nutrition Facts : Calories 254.2, Fat 1.6, SaturatedFat 0.2, Sodium 609.5, Carbohydrate 49.2, Fiber 12.7, Sugar 3.1, Protein 14.4
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!
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