Egyptian brown beans (Ful Medames) [Claudia Roden, A Book of Middle Eastern Food] from The Good Cook - Grains, Pasta & Pulses (page 148) by Time-Life Books

  • garlic
  • lemons
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Allow dried beans to soak overnight. Can substitute hard-boiled eggs for eggs and onion skins.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak overnight. Can substitute hard-boiled eggs for eggs and onion skins.

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