| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Fava beans; soaked in |
| 6 Tasse | water |
| | salt |
| | pepper |
| 1 Teelöffel | cumin |
| 2 | Cloves garlic crushed |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | lemon juice |
| 2 Esslöffel | 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
MM_Buster v2.0l.
|
|
Anmerkungen zum Rezept:
keine |
