Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 c. dried small, fava bean, soaked overnight and drained
- ¼ olive oil
- salt & pepper to taste
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ c. lemon juice
- 2 cloves garlic, crushed
- 4 hard-boiled eggs, shelled
- 2 tablespoons finely chopped fresh cilantro
Directions
Place the fava beans in a pot and cover with water; then cover the pot and cook over medium heat for 45 minutes to an hour until they are very tender, adding more water if necessary.
Drain the beans, and place in a mixing bowl; then add 2 tablespoons of the olive oil, salt, pepper, ground coriander, cumin, lemon juice and garlic and mix well until some of the beans are slightly crushed.
Transfer to 4 soup bowls; then place an egg in the center of each plate. Sprinkle each plate with the remaining oil; then garnish with the coriander leaves and serve.
Category:Egyptian Recipes
Category:Egyptian Snacks