|
Bissara (Fava Soup) beans, jewish, soups, tunisian 1 lb skinless, dried fava beans 4 cup water 2 tablespoon corn oil 1/2 teaspoon ; ;salt, or to taste 2 teaspoon harissa (see recipe) 2 teaspoon ground cuminseeds 1 lemon wedges This is a poor man's soup, to be made when there is not enough money around to buy meat. Flavorful & substantial, the soup is served w/ generous quantities of day-old bread & is considered to be the entire meal. 1. Cook the fava beans in the water in a covered pan over moderate heat for abt 1 hr, or until soft. Add more water (1/2 cup) should liquid evaporate too quickly. Mash the beans coarsely in pan. (This is not a puree.) 2. Add oil, salt, harissa, & cuminseed & simmer slowly over low heat for 20 mins. Serve hot w/lemon wedges & an extra plate of harissa. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Business Phone System - Daihatsu Charade |