Ful nabed

Ful nabed

Broad bean soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
525g dried broad beans
1 teaspoon ground cumin
60ml olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste

For serving

Quantity Ingredient
flat-leaf parsley, finely chopped
lemon wedges

Method

  1. Cover the beans well with cold water and soak for 48 hours, changing the water two or three times. Remove the skins.
  2. Place the beans in a large saucepan with 1.5 litres water and bring to a slow simmer. Cover and simmer gently for 1½ hours, or until very soft.
  3. Press the beans through a sieve, or purée in a blender. Return them to the pan and add the cumin, oil and lemon juice, and salt and pepper to taste. Stir over gentle heat until bubbling.
  4. Serve hot in deep bowls, garnished with chopped parsley. Lemon juice is squeezed on according to individual taste.
  5. Flat bread or other bread should accompany this soup.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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