Bermesesquashandtofustew Recipes
FUUL (SOMALI-STYLE FAVA BEAN STEW)
Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as ful medames or foul mudammas. This comforting stew is served in a variety of ways: slow-simmered whole beans topped with juicy tomatoes and olive oil, or simply crushed and spritzed with lemon juice. This recipe is for Somali-style fuul, which consists of smashed fava beans and receives its intoxicating smell from the xawaash mix. Fuul is eaten for breakfast alongside eggs and fresh anjero, and is perfect for suhoor or iftar.
Provided by Ifrah F. Ahmed
Categories dinner, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
- Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
- While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
- Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
- Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
- Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.
EASY LENTIL STEW
This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!
Provided by Mimi in Maine
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain the dry lentils.
- In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
- Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 269.1, Fat 2.1, SaturatedFat 0.5, Sodium 677.8, Carbohydrate 44.3, Fiber 17.8, Sugar 6.2, Protein 19
BERMESE SQUASH AND TOFU STEW
Make ahead up to 2 days. For Causal fall or winter entertaining from Entertaining for a Veggie Planet by Didi Emmons.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cube the squash unpeeled into 1 inch cubes. Use the small skinny chiles.
- In small saucepan, bring 4 cups water to boil. Add peas and simmer until tender but not mushy. About 35 minutes. Drain and set aside.
- Wrap tofu in dishtowel or paper towels and press. Cube into 1/2 inch cubes. Salt liberally.
- In large skillet heat oil over med heat add tofu and onion and cook until onion is golden brown about 12 to 14 minutes. Use spatula and turn tofu and onion once or twice.
- Add garlic, ginger, chilies, coriander and cumin and saute for 2 minutes.
- Stir in squash, salt and water. Cover and cook for 10 minutes or until squash is tender.
- Add the peas, tomatoes, tamarind pulp and heat through. Season to taste. Transfer to seving dish and garnish with cilantro or mint.
Nutrition Facts : Calories 369.6, Fat 12.8, SaturatedFat 1.6, Sodium 613, Carbohydrate 45.9, Fiber 15.8, Sugar 13.5, Protein 22.9
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