|
1
2-1/2
1/2
2
ar
6
2
1/2
1/4
1-1/2
1
1-1/2
-------
|
c
c
T
T
oz
cl
t
t
T
t
T
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Ful Hamam, dried (1)
Water
Salt
Lentils, red
Water
Onion
Garlic
Cumin seeds
Pepper
Olive Oil, ExtV
Salt
Lemon Juice
-- Condiments
Lemon Slices
Olive Oil, ExtV
Cilantro, chopped
Egg, Hard Cooked
Tomato Slices
Black Pepper
etc.
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Do-Ahead - (24 hrs)
- Soak FUL in water with 1/2 T Salt for 24 hours.
Yes, salt (see our Soaking / Brining
Beans page.
Prep - (28 hrs - 20 min work)
- Drain and rinse Ful. place in a saucepan of generous size
(in too small a pan the beans will foam over) along with
Lentils. Add Water to cover well. Bring to a simmer
and simmer slowly, tightly covered, for 1-1/2 to 4 hours, depending
on the texture you want. If water gets too low, replenish with
boiling water, not cold.
- Chop ONION medium. Crush Garlic and chop fine. Mix.
- Grind Cumin and Pepper.
- Squeeze Lemon Juice.
- Condiments: Prepare those you will
use (the first three are the most important). Boil Eggs hard,
peel and cut into wedges. Cut Lemon and Tomato into
wedges. Chop Cilantro medium.
Run - (15 min)
- In a sauté pan large enough for the whole recipe, heat
Olive Oil and stir in Onion mix. Fry stirring
over moderate heat until Onions are thoroughly translucent, but no
browning.
- Drain any excess liquid from the Ful. Stir into the pan with
the Onions over moderate heat. Gently stir in Cumin,
Salt, Pepper, and Lemon Juice. When it's all
hot, it's ready.
- Serve warm in individual shallow bowls with Condiments of
choice.
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