Ful Nabed Soup
A thick and creamy Egyptian bean soup with no cream
(inspired by a recipe in Claudia Roden, A Book of Mideastern Food)
- 2 cans of Cannolini beans (or 1.5 cups of fully cooked beans). Any other kind of bean works too; the most authentic is taamia.
- one lemon
- 1/4 cup olive oil
- 1/4 cup chopped parsley
- Optional: one clove garlic, or one chopped hot pepper, or one teaspoon cumin or paprika, or parmesan cheese
- Drain beans and rinse.
- Place beans in food processor with an equal amount of water and puree until entirely smooth.
- Put bean puree in small saucepan, grind in a generous amount of pepper.
- Simmer gently for a while. If it gets too thick, add more water. If it is too thin, simmer longer. Taste to see if it needs some salt (depends on the brand of beans -- most are very
- When you are ready to eat, divide the puree into four bowls. Swirl on top of each bowl (but do not mix in):
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- If simple perfection isn't enough, try adding no more than one of the optional ingredients: a little pressed garlic, 1/4 teaspoon cumin or paprika, a little chopped chili pepper or
some parmesan cheese.
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