Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 80

The cans of beans used for this dish will already be labelled ‘Ful Medams’. I once went to a restaurant in Cairo which offered at least half a dozen ‘ful medam’ dishes so I have tried to replicate my favourite one. Serve with pitta bread.

2 onions

4 cloves garlic

4 tbs olive oil

2 tins (cans) Egyptian brown beans

Juice of 1 lemon

2 tsp cumin seeds

2 tbs tahini

1 tsp (or to taste) Tabasco sauce

As required freshly ground black pepper

1) Chop the onions finely. Crush the garlic. Fry them in half the oil for a few minutes until lightly browned.

2) Drain the beans, retaining the liquid. Add them to the pan with the lemon juice, mashing them with a fork while doing so.

3) Grind the cumin seeds and add them to the pan with the tahini, Tabasco sauce and pepper. Add as much of the bean liquid as desired to get a thicker or thinner texture. Stir in the mixture and simmer over a low heat until hot.