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In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as 10,000 years ago in the Fertile Crescent. They stand out visually ...
Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. [3]
Fava (φάβα), in Greek cuisine, is a traditional dish made of split peas, typically yellow ones (and not, in spite of the name, of fava beans). They are cooked with chopped onion and mashed together with seasonings, garlic, lemon juice and oil into a thick, creamy paste.
Broad beans, shelled and steamed Vicia faba beans around a US quarter Fried broad beans as a snack Raw mature broad beans are 11% water, 58% carbohydrates , 26% protein , and 2% fat . A 100-gram reference amount supplies 1,425 kJ (341 kcal; 341 Cal) of food energy and numerous essential nutrients in high content (20% or more of the Daily Value ...
Shahan ful, simplified to ful, is a dish common in Sudan, South Sudan, Somalia, Ethiopia and other parts of the Horn of Africa, which is generally served for breakfast.. Believed to originate from Sudan, it is made by slowly cooking fava beans in w
Cherry season is short and sweet. Rather than overwhelm the family with cherry-flavored everything for a few weeks to go through the supply, freeze the extra fruits for the winter.
Others include ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiyya, bush okra stew. A local type of pita bread known as eish baladi [ 1 ] ( Egyptian Arabic : عيش بلدى ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt , with Domiati being the most popular type of ...
Fava, also known as bakla ezmesi, is a traditional Turkish dish made of dried fava beans (broad beans, called bakla in Turkish), which are soaked and dehulled, leaving the deeper green split inner seeds. These are boiled, typically with onion, until very soft, mixed with salt, pepper, sugar, lemon juice and olive oil, and pureed.