Title: Fava Bean Soup (Egypt)
Categories: Soups, Beans, Mcrecipe
Yield: 8 servings

2 c Fava beans; soaked in
6 c Water
Salt and pepper; to taste
1 ts Cumin
2 Cloves garlic; crushed
1/4 c Olive oil
1/4 c Lemon juice
2 tb Fresh coriander leaves;
-finely chopped
OR parsley

Drain the fava beans but reserve the water. Skin the beans and place in a
saucepan. Measure the reserved water, and top up if necessary to alike 6
cups; then bring to a boil. Cover the saucepan and cook over low heat for
about 1 hour or until the fava beans are tender. Puree in a blender.

Return the puree to the saucepan and stir in the remaining ingredients
except the coriander leaves or parsley. Bring to a boil and cook for about
5 minutes over low heat. Serve in individual bowls garnished with the
parsley or coriander leaves.

*Hanneman >"Fool Nabed," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum
and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590

Recipe by: FROM THE LANDS OF FIGS AND OLIVES*

By Kitpath on Jun 12, 1998, converted by
MM_Buster v2.0l.