Spaghetti alla trapanese
Ful medamis
- 500 GRAM FRESH SPAGHETTI or ready made
- 50 GRAM DRIED TOMATOES, chopped
- 3 TOMATOES, peeled and cubed
- 100 GRAM ALMONDS, chopped
- 2 CLOVES GARLIC, chopped
- HANDFUL BASIL LEAVES, cut
- 4 TBSP OLIVE OIL
- 100 GRAM CHEESE, grated
Cook the spaghetti al dente. Mix the dried tomatoes, tomatoes, garlic, almonds and basil leaves and pepper and salt to taste and add this to the spaghetti; stir in the olive oil and sprinkle with cheese.
Cook the beans 3 hours. Fry onion and garlic for a few minutes, drain the beans and stir in the onion, garlic, cumin, anis seed and pepper and salt to taste. Cut the lemon in two and press the juice out of one half; add to the beans. Slice the other half. Spoon the bean mixture into a wide bowl and arrange the eggs, tomato, lemon slices and coriander on top.
This is an Egyptian recipe. 24 October is Suez Day in Egypt. On this date in 1973, Suez tried to resist the Israeli army. Suez was rebuilt after the reopening of the Suez Canal when the October War had ended. Click on culinary calendar for more links between cooking and worldwide history.
Trapani is a harbor city on the west coast of Sicily and the capital of the province Trapani. It is the area where Marsala originates from. A century ago, they also produced salted fish, but nowadays this is no longer commercially attractive, even though the salt pans still exist and salt is said to have a special taste.
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