Egyptain Appetizer
July 9th 2008 10:33
Bessara
one of the most popular inexpensive egyptian dishes that can be served as both cold or hot appetizers
Ingredients:
[CENTER]1/2 cup Dried Broad Beans
1/2 head Garlic ,peeled
3 tbsp Onions ,chopped
2 branches Parsley ,chopped
2 tbsp Mint ,dried and crashed
1/4 cup Corn Oil Crystal
Salt and Pepper for taste
Procedures:
- soke beans with cold water and let for 48 hours, changing water 2-3 times. Drain and remove skin.
- In a medium deep pan put beans, garlic, 2 onions and parsley, cover with water and bring to boil over low heat. Cover pan and leave to simmer for 1 ½ hours until beans become soft stirring occasionally.
- Pour components of pan into blender. Cover and blend at high speed for 30 seconds until puréed and put back in pan.
- Add salt, pepper and mint and simmer for 5 minutes over low heat, then leave to cool for 10 minutes.
- Serve in small bowls and refrigerate for 20 minutes.
Meanwhile, in a medium skillet, heat oil and stir-fry the remaining onion until dark brown.
Remove bowls from refrigerator and garnish tops with fried onions.
one of the most popular inexpensive egyptian dishes that can be served as both cold or hot appetizers
Ingredients:
[CENTER]1/2 cup Dried Broad Beans
1/2 head Garlic ,peeled
3 tbsp Onions ,chopped
2 branches Parsley ,chopped
2 tbsp Mint ,dried and crashed
1/4 cup Corn Oil Crystal
Salt and Pepper for taste
Procedures:
- soke beans with cold water and let for 48 hours, changing water 2-3 times. Drain and remove skin.
- In a medium deep pan put beans, garlic, 2 onions and parsley, cover with water and bring to boil over low heat. Cover pan and leave to simmer for 1 ½ hours until beans become soft stirring occasionally.
- Add salt, pepper and mint and simmer for 5 minutes over low heat, then leave to cool for 10 minutes.
- Serve in small bowls and refrigerate for 20 minutes.
Meanwhile, in a medium skillet, heat oil and stir-fry the remaining onion until dark brown.
Remove bowls from refrigerator and garnish tops with fried onions.
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