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My review
Fava Bean Breakfast Spread
Beverly Estes
"A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt."
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Ingredients
20 m servings 101Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.
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Reviews
Read all reviews 6883 Ratings
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Most helpful positive review
8/2/2003
Hello. I am Egyptian, Very nice ingredients, it's almost how we eat it. we usually ommit the red peppers And sometimes we mix all ingredients in a blender & it becomes a smooth creamy sprea...
Most helpful critical review
6/18/2011
This had an interesting flavor ... we made it with fava beans from our garden which probably gave it a different tast (and was a lot of work).
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8/2/2003
Hello. I am Egyptian, Very nice ingredients, it's almost how we eat it. we usually ommit the red peppers And sometimes we mix all ingredients in a blender & it becomes a smooth creamy sprea...
4/27/2008
My husband is Egyptian and we make this (ful) at least once per week. Usually, we sautee the onion and tomato in some olive oil first... then add the garlic... then add in the rinsed, canned be...
1/2/2006
I was in egypt recently. They did eat this almost every morning. They did not put lemon in it. Instead they put lemon wedges in a bowl for you to squeeze on yourself. Typically they would smash ...
7/25/2005
This is the classic Middle Eastern way to enjoy fava beans. I wouldn't call it a "dip" per se by American standards. I always serve the beans in a bowl with pita bread or lavash (paper thin fl...
2/17/2003
I made this for dinner because I couldn't wait until breakfast. It was soo yummy. Really lemony, cuminy and tangy tasting. Also, it was so easy and extremely fresh-tasting. I loved it. Give it ...
12/11/2001
YUMMY! Really unusual, delicious any time of the day. I used home-cooked beans, plus some of their cooking liquid.
8/4/2003
This is a great and simple recipe that has a lot of versatility. I found the parsley to detract from the dish, however, and will take another poster's advice on putting in some garlic. I didn'...