Shourba ful

Shourba ful

Dried bean soup

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Shourba bilsen, see recipe for ingredients and method
see method for extra ingredients

Method

  1. Follow the shourba bilsen recipe, but use 400 g dried haricot beans instead of lentils. First rinse the beans and place in a saucepan with 1.75 litres cold water. Bring to the boil and boil for 2 minutes, then remove from the heat and leave until the beans are plump.
  2. Rinse the bones and add them to the pan. Return to the boil, skimming as required. When the broth is well skimmed and boiling, cover and simmer for 1 hour.
  3. Now continue with the shourba bilsen recipe, frying the onion and finishing the soup as described.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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