Real African Dishes: [MC-AllEthnic-Recipes] Egyptian Fava Bean Puree - Ful Medammes, 15g Carbohydrate; 4g Dietary Fiber

Friday, May 28, 2010

[MC-AllEthnic-Recipes] Egyptian Fava Bean Puree - Ful Medammes, 15g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Egyptian Fava Bean Puree - Ful Medammes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons extra-virgin olive oil
15 ounces cooked fava beans -- (1 can) with juice
1 lemon -- juiced
1 teaspoon cumin
1/8 teaspoon salt
freshly ground pepper

Heat 1 teaspoon olive oil in a medium frying pan over medium-low heat. Add
beans and juice from can, lemon juice, cumin, salt, and pepper. Stir well
to combine. Cook 5 minutes or until most of the liquid is absorbed. Reduce
heat to low and mash slightly with a fork or a potato masher.

Spoon onto a serving plate. make a hole in the center and drizzle the
remaining 1 teaspoon olive oil into it. Serve with a piece of pita bread.

Makes 2 cups (Serves 4 one-half cup servings).

AuthorNote: Cooked fava beans may be purchased in the international aisle
at most grocery stores.

Fava beans are believed to be the world's oldest agricultural crop. One of
the Pharaoh's favorites, this traditional Egyptian dish is still a popular
breakfast and snack OD. Egyptians regularly eat a breakfast of this dish,
eggs, and pita bread to get all of the nutrients they need for an active
day.

Egyptians eat protein-packed breakfasts. This delicious dish is eaten for
breakfast there. Look for high-protein, low-fat options to get your day
off to a powerful start.

ChupaNote: wonderful at room temperature with raw veggies as a dip, feta
cheese, black olives and an herb plate for starters. Use as a sandwich
spread. Toss with pasta, thinned with a little pasta water; minced green
onions, minced red/yellow/green bell pepper, and chopped radishes for a
quick pasta salad.

Cuisine:
"MidEastern"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 100 Calories; 3g Fat (22.0%
calories from fat); 6g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 549mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0