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Lupin are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin , Latin America (L. mutabilis) and North Africa (L. angustifolius). The most ancient evidence of lupin is from ancient Egypt, dating back to the 22nd century BC. [3]
Lupinus albus beans, cooked and pickled in brine.. The beginning of lupin cultivation in the Old World is sometimes associated with Ancient Egypt. [3] It is more likely, however, that white lupin was originally introduced into cultivation in ancient Greece, where its greatest biodiversity was concentrated and where wild-growing forms have been preserved until today (ssp. graecus). [4]
Falafel, deep-fried balls of ground chickpeas or fava beans, is a common dish in Egypt [30] and the Levant. Egypt has a very rich cuisine with many unique customs. These customs also vary within Egypt itself, for example, in the coastal areas, like the coast of the Mediterranean Sea and Canal, the diet relies heavily on fish. In the more rural ...
Lupin Beans. Shutterstock. The health benefits of lupin beans, also called "lupini" beans, aren't talked about as often as legumes like black beans or chickpeas, but that doesn't mean that these ...
She cooks beans a few times a week and recommends choosing small portions of meat. At home, she uses a DIY spread made from 50% butter and 50% olive oil, to make her toast healthier.
Cooked fava beans served with olive oil and topped with cumin. It is always eaten with bread, in a sandwich or the bread is used as a utensil, to scoop up the beans. A staple in Egypt, it is often considered the national dish. [30] Gollash: جلاش: A phyllo dough pastry stuffed with minced meat or cheese. Hamam mahshi: حمام محشى
Lupin bean [62] – Lupin (or Lupine, Lupini) beans were present in the Mediterranean region from prehistoric times and were cultivated in Egypt by at least 2000 BCE. By classical times, the Greeks were using them for both food and animal fodder.
Lupinus mutabilis is a species of lupin grown in the Andes, mainly for its edible bean. Vernacular names include tarwi (in Quechua II, [2] pronounced tarhui), chocho, altramuz, Andean lupin, South American lupin, Peruvian field lupin, and pearl lupin. [3] Its nutrient-rich seeds are high in protein, as well as a good source for cooking oil.