Fol Bel Baid (Fava Beans With Eggs)

Ingredients:

• 2 jars (800 grams) fava beans, rinse.
• 1 medium tomato, chopped.
• 1/2 to 1 cup of water.
• 1/4 teaspoon ground cumin.
• Salt to taste.
• Dash of ground black pepper .
• 5 to 6 eggs, depends on how many you are serving.
• Chopped parsley.

Method:

1. Mash fava beans mix it with chopped tomato, water, salt, cumin.
2. Pour mixture into pan, crack the eggs over the mixture one by one, sprinkled with black paper.
3. Bake at 350 F until eggs is cooked, sprinkled with chopped parsley.
4. Serve with chopped tomato, cheddar cheese, and pita bread.

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Healthy Split Pea Curry.... Fat Free!

This is a very healthy dish to eat and fat free ! 

If you are dieting or just fancy a real healthy dinner then this recipe is just for you. 

It is full of flavour and extremely tasty even without the oil and is so very good for you. 

Ingredients

• Approx 1 Cup Yellow Split Peas
• 1 Flat Mushroom (chopped)
• 1 Green Pepper/Capsicum (de-seeded chopped_
• 2 Small Onions (cut fine)
• 2 Medium Tomatoes

Spices

• 1 Inch Fresh Ginger + 1 Garlic Clove (chopped and blended)
• 1 Bay Leaf
• 1/2 tsp Cayanne Pepper
• 1/2 tsp Cumin Powder
• 1 tsp Garam Masala
• Pinch Cumin Seeds
• Small Pinch Coriander Seeds
• Salt
• Pinch Dried Coriander

Method:

1. Rinse your split peas and place them into the basket of your pressure cooker with approx one inch of water covering. Wash your tomatoes and put 3 deep slits into them - place them on top of the peas in your pressure cooker. Secure your lid and bring to the boil then turn the heat right down and cook for 10 minutes.
   
   
   
   
   
   
   
   
2. After cooling down your cooker under a tap take out your basket of peas and leave on a plate for later. 
3. The skin off your tomatoes should have fallen off in the pan, take them out and throw them away with any hard stem left on the tomato.
   
   
   
   
   
   
   
   
   
4. Leave the water what is left to the side for later.
   
   
5. Put a little water in a small frying pan and add your onions, boil the onions until the water disappears.
   
   
   
   
   
   
   
   
   
   
6. When the water has disappeared add let the onions cook in a dry state for a minute, then add some more water, it will turn a brown colour reduce the water down again.
   
   
   
   
   
   
   
   
7. When the water has dried out again add your seeds and stir.
   
   
8. Add your split peas and tomatoes, stir well. Then add your cayenne pepper with your bay leaf.
   
   
   
   
9. Stir in your garlic/ginger then add your cumin and garam masala - stir.
   
   
   
   
   
   
10. Add your mushrooms and peppers.
    
    
    
    
11. You may need to loosen it all a little so add a little of your split pea water from your pressure cooker. Add your dried coriander, when your mushrooms/peppers are cooked it is ready.
    
    
    
    
    
    
12. Serve as it is or with wholewheat bread.
13. Enjoy Healthy Fat Free Split Pea Curry! 

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Moroccan Stew

This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore.  I know it might sound weird to put raisins in a stew, but for me they really make the dish!

Ingredients:

(Yield:  6-8 servings) 

• ½ lb beef, cubed
• 1 TB olive oil
• 2 medium-large onions, diced
• 4 cloves garlic, minced
• 2 small chilies, minced (optional)
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cinnamon
• ½ tsp curry
• ¼ tsp black pepper
• 2 bouillon cubes
• 1 bay leaf
• 5 c water
• 1 (28 oz) can petit diced tomatoes (with the juice)
• 2 large carrots, diced
• 2 c chopped kale (slightly packed)
• ½ c red lentils
• ½ c brown lentils
• 1 (15 oz) can chickpeas, rinsed and drained
• ½ c golden raisins
• ¼ c fresh chopped parsley or cilantro (for garnish)

Method:

1. Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little.  Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender).  Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes.  Stir in the chick peas and turn off the heat.  Serve with fresh chopped parsley on top.
2.  Serving Suggestions:  This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice.
3.  Substitutions for the Beef:  You can use any number of things in place of the beef.  Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour.  I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas.  If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein. 
4.  Indian Stew:  Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 tsp turmeric, and add 1 TB lemon juice.

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Dal-Makhani

Ingredient:

• 200 grm     Urad (black) dal
• 300 grm      Red beans
• 250 grm      Onions
• 50 grm         Ginger (Adrak)
• 100 grm       Tomatoes
• 50 grm         Green chilies
• 100 grm       Butter/Ghee
• 5 clove         Garlic (Lehsan)

Method:

1. Soak dal and red beans over night and boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.

Serving: 4 persons

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Best-ever Beef Stew

Ingredients:

• 1 large onion, halved and thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 2 large potatoes, cut into 1/2-inch chunks
• 1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
• 1 cup fresh green beans, in bite-size pieces
• 1 pound beef stew-meat chunks
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 clove garlic, crushed
• 3 cups low-sodium beef stock
• 2 tablespoons light brown sugar
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• Pepper to taste
• 3 tablespoons all-purpose flour
• 2 teaspoons tomato paste

Method:

1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

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