Egyptian style Egg & Beans

Yellow broad Beans and Eggs

Inspiration from Egypt, yellow broad beans butter beans, eggs and lots of garlic and coriander

‘I have made Ful Medames many times but during our show recently I prepared a similar dish using a mix of yellow split broad beans and butter beans with lots of coriander and topped it with a fresh soft local cheeselet.  Do try it out and you will not regret it’

200g yellow split broad beans
2 garlic cloves, crushed until they are a paste
1 onion, half very finely chopped and the other half thin slices
Sea Salt and freshly ground pepper
2 hard cooked eggs, chopped up finely
1/4 teaspoon fenugreek, soaked for half an hour
1 bay leaf
1/4 cumin seeds crushed
1/4 coriander powder
1/4 teaspoon smoked paprika
Juice of half a lemon or lime
Grated rind of 1/4 lemon or lime
5 tablespoons good olive oil
A handful of finely chopped fresh coriander with a few leaves to garnish
Local fresh soft cheeses,one per portion
150g Butter Beans for garnish and more olive oil and black pepper

Soak the beans overnight. Drain the water, rinse a few times, then place in a pot and fill with water. Add the bay leaf.

Cook for about an hour until they soften. Taste to check texture. Remove from heat. Rinse.

Fry the onions in one tablespoon oil. Add the garlic. Keep some of the cooked slices aside for decorating the top.

Roughly mash a quarter of the quantity of the beans and then mix them together.

Add the onions and garlic, paprika, cumin, coriander, fenugreek, lemon juice, stir gently.

Add the olive oil and mix in. Season with salt and pepper.
Top with cooked onion slices, butter beans, fresh chopped coriander, chopped hard boiled egg, grated lemon zest and lots of black pepper. And finally a fresh local soft cheese. Add more olive oil if desired.

Ingredients are available at Good Earth and maltasupermarket.com

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10 thoughts on “Egyptian style Egg & Beans

From the heart of the Mediterranean.... Thank you !

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