Today I thought we could focus on pulses and grains.
Black eye peas are soaked overnight then cooked with meat in a tomato based sauce.
|Broad (fava) beans, Fasolia aredah, (فافا) الفاصوليا|
Broad beans are used to make the ever popular Ful Medames. Such a great way to eat broad beans, the slow cooked beans are then flavoured with oil, lemon, salt, garlic, and served with finely chopped onion, tomato, cucumber
as well as feta cheese and eggs as an optional extra. For more details check out my previous entry (http://dynasegyptiancooking.blogspot.com.au/2012/07/slow-cooked-beans-ful-medames.html).
Rice was a staple in our household. Made fresh almost daily to go along with pretty much anything. We often used vermicelli as it can be fried in butter or oil before the rice and water is added. As part of the rice dish, it adds colour and flavour.
|Vermicelli Shereiah الشعيرية|
Rice is served with most main dishes including Tabikh (dishes cooked in a pot on the stove). Our equivalent of meatballs was served with rice rather than pasta, and while there are several dishes which contain other Carbohydrates such as pasta or potatoes, rice is still an accompaniment.
|Rice Roz الأرز|
I still love eating rice, especially with salad and a simple dressing of oil, salt and lemon. And feta cheese.
|fata wi ros (Bread with rice)|
|Baked fish with bulgur grains|
|Grilled fish with red rice (Rice in tomato sauce)|