Here Comes the Mummies

Egyptian cuisine contains some interesting dishes, but perhaps the most unexpectedly delicious is Kushari, an odd blend of pasta, rice, and lentils in spicy tomato sauce.

Kushari

Prep Time: 15 minutes

Ingredients:

3/4 cup lentils

1/2 cup rice

1 cup macaroni

3 cups water

Caramelized onions:

3 tbsp olive oil

2 onions, sliced into rings

Spicy tomato sauce:

2 tbsp olive oil

1 can crushed tomatoes

1 can tomato paste

2 medium diced onions

7 garlic cloves, diced

2 tsp vinegar

salt

pepper

chilli pepper flakes

Cooking:

Bring 3 cups water to a boil, add lentils. Simmer for 10 minutes. Add rice, simmer covered for 15 minutes. Separately, boil macaroni according to package.

To make the spicy tomato sauce, heat 2 tbsp oil and then sauté (over medium heat) diced onions until soft. Add garlic and fry until caramelized (pale brown in color). Add tomato paste and vinegar. Add crushed tomatoes. Season with chilli pepper flakes, salt, and pepper to taste, and simmer 1/2 hour to 1 hour.

Heat 3 tbsp oil and then sauté sliced onions until caramelized. Strain oil, and put the sliced onions on paper towels.

Combine the cooked lentils, rice, and macaroni, in an oiled pot, and cook over medium heat for 5 to 7 minutes. Salt and pepper to taste.

Serve topped with spicy tomato sauce and caramelized onions.

This might look like a lot of effort, but you'll be thankful you did it! This recipe turned out fantastic!

Walk Like an Egyptian

The chances are pretty good you've had hummus at some point. Chick pea hummus is common these days, but fava bean hummus has a far more complex flavor and I recommend trying it out. It doesn't take much.

And really, just go with the canned fava beans. It's easier. You can find tahini at any grocery store featuring imported items, or health food stores like Whole Foods. Based on this recipe:

Fava Bean Hummus

Prep Time: 10 minutes

Serves: 6

4 garlic cloves, minced

2 15oz cans of fava beans, drained

1/3 cup lemon juice

1/2 cup water

1/4 cup olive oil

1/2 tsp salt

2/3 cups tahini (roasted)

Options:

Toasted pine nuts (garnish)

Chopped parsley (garnish)

Roasted red pepper (chopped, then blended with the hummus)

Preparation:

In a food processor, combine garlic, fava beans, lemon juice, water, olive oil, and salt, and blend thoroughly. Then add the tahini and blend until smooth.

Serve with pita bread (preferably whole wheat, pocketless).

It's just about the easiest recipe ever, so have fun with it. Blend in different flavors. The fava beans produce a much more complex flavor than the chick pea hummus you're probably familiar with (though the only difference in the recipe is the beans), and the cost is almost nothing.

Chapter 5 : Egypt

I handed my torch to Katrina as we entered the tomb, stepping slowly toward the sarcophagus. "Beans," I said. "Among the gold and treasure of these tombs, they found fava beans."

"Fava beans?" she replied. "Why's that important?"

"Think of it! The first civilization, but both the poor and rich lived on a diet of a legume." I picked up a ruby, examining the gem in my palm. "They say even the pharoahs were satisfied with beans."

"So, you are sure these things aren't cursed, right?"

"Of course!" I said, ignoring the faint moaning coming from the sarcophagus. "What could possibly go wrong?"

Fava Beans

These brown beans often come in three sizes, and I recommend the small or medium, as the large can be a bit hard to cook evenly.

While chick peas are the staple of Levantine cuisine, Egypt has long used the fava bean for hummus, falafel, and easiest of all, ful medames. The flavor of this little bean, which I had never had until a short while ago, is incredible.

Ful Medames is the national dish of Egypt, and as simple as it sounds, it really is delicious. I tried out this recipe:

Ful Medames

Prep Time: Overnight (for beans soaking)

Cooking Time: 2 1/2 hours

Serves: 6

Ingredients:

2 cups dry fava beans

1/3 cup parsley

olive oil

3 lemons, quartered

6 cloves garlic

chilli pepper flakes

cumin

Prep:

It is important to soak the beans overnight, or longer. Make sure to drain them completely. If you soak them for multiple days, drain them daily.

Cooking:

Put the drained beans in a pot and cover with unsalted water. Bring to a boil and simmer for 2 1/2 hours, until beans are tender, and let the liquid reduce.

Take off the heat and mash the beans a bit. Then salt to taste.

Serve with the quartered lemons, cumin, chilli pepper flakes, parsley, garlic, and olive oil as condiments.