Egyptian
recipes

Travel to
Egypt

Shorbet fool nabet
Bean sprout soup

• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 300 GRAM FAVABEANS, dried
• 1/2 TBSP CUMIN POWDER
• 1 TBSP LEMON JUICE

• 300 GRAM LENTILS
• 300 GRAM SMALL CHORIZO SAUSAGES
• 1 ONION, chopped
• 1 GREEN SWEET PEPPER, chopped
• 2 CARROTS, chopped
• 2 CLOVES GARLIC, chopped
• 2 POTATOES, peeled and cubed
• 3 TOMATOES, peeled and chopped
• 1 GLASS OF RED WINE

Soak the beans 24 hours. Drain the beans and cover them with a wet cloth for 36 hours, keep the cloth wet. They will have sprouted by then. Stir fry the onions and the garlic 5 minutes. Add the cumin, one liter of water and the beans. Bring to the boil and simmer for one hour. Stir in the lemon juice and salt and pepper to taste.

For Ideas on bean soup, see also white bean soup, American bean soup and Italian bean soup.
As a cheating fusion cook, I added msir (cut the peel in small pieces) to this recipe and that was a very good idea.

Stir fry the onion, pepper, carrot and garlic for three minutes. Add the sausages and stir fry 5 minutes more. Add the rest of the ingredients, 4 cups of water and pepper and salt to taste. Bring the soup to the boil and simmer for 45 minutes.

The 3rd of September, the Spaniards celebrate Da de Navarra. Click on culinary calendar for more links between cooking and celebrations.

See also recipes for Brazilean lentil soup, Chilean lentil soup and Turkish lentil soup.