A popular Egyptian soup, Fuul Nabed is simple and nutritious.
I haven't made this yet, but it sounds really hearty and delicious. If you haven't tried Fuul, I highly recommend it. I like to have it for breakfast when I have a big day or big exam ahead of me.
I'm a big fan of beans because they are so nutricious and I don't like to eat meat or lots of dairy every day, but I still need the protein and calcium and this provides both benefits, plus many others as well.
• 1 chopped onion
• Chopped fresh tomatoes
• 2 garlic cloves, pressed
• 3 pints of vegetable stock
• Olive oil
• Canned or cooked fava beans
• 1 teaspoon ground cumin seeds
• Chopped fresh parsley
• 1 ½ teaspoons sweet Hungarian paprika
• Fresh lemon juice
• ¼ teaspoon cayenne
• Salt and freshly ground black pepper to taste
• 2 bay leaves
• Fresh mint leaves
• Large carrot, chopped
In a large pot, saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves and carrots, and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender - about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with bita bread and garnished with fresh mint leaves. Serves 6.
Recipe from http://www.superiorworld.com/html/egypt/local_cuisine_of_egypt.php?label=Local+cuisine