Food in our house: Dr. Jekyll and Mr. Hyde

So, if you’ve seen my food posts you’ll know that some of them are really fresh, health-conscious, meatless, and light. Other posts are- well, not so much.

It’s kinda like Dr. Jekyll and Mr. Hyde in this kitchen sometimes.

Family:
“Mama! I want Drumstick Chicken!” (i.e. a whole rotisserie chicken that he can pull the drumsticks off of)
“Lulu! How about some lamb tonight? The one you made last time mmmm.”
“We have a new jar of hazelnut butterrrrrrrrr… Cookies?” (Accompanied by huge grin and a mountain of anticipation in father and son’s eyes).

Me:
“Salad!”
“Vegetables!”
“Meat? Nah. Asparagus!”
“Vegetarian? Vegan? Gluten-Free? Non-GMO? Low-fat? ALL OF THE ABOVE, BRING IT ON!”

Hopefully, it means more (vs. less) of you are interested in reading about the food we eat. Maybe I’ll try to stick to certain themes every now and then to be a bit more consistent.

For this post, we will explore the Food of Fools*:

Foul - Fava Bean Dip

Foul - Fava Bean Dip

Rice with broad beans and lamb

(*In Arabic, Fool means bean/beans)

The first dish (pronounced Fool) is a bean dip made of Fava beans. It is traditionally eaten in Egypt, but has been adopted all over the Middle East for its amazing taste and its ability to both satiate you as well as cause you to enter a waking state of food coma that’s accompanied by a perma-smile that stays plastered on your face until the moment your system is done “processing” it.
(A good thing, because your whole household will become very aware of your system, um, “processing” these beans, which is why you’ll want to all eat it together and share in the bean by-product loooove).

In our family, it’s the man of the house who’s responsible for this dish, and he wins the title of King Fool. Oh yes I did.

The secret to perfecting Fool is the topping, which is a mix of crushed hot chili peppers (we use serrano), crushed garlic, lemon juice, diced tomatoes, and olive oil.

The second dish, rice with broad beans and lamb, is a favorite of ours since I can pick out the rice and beans, and my husband and son can inhale the lamb. A truly versatile, multi-purpose dish.

Recipes! Read on..

Foul/Fool Fava Bean Dip:
(This is based on my observations, but King Fool will have to be the one to correct any inaccuracies)

Ingredients:
1 can (approximately 15 oz.) of Fava Beans (you can get these at your local Middle Eastern or Persian store)
1 hot peppers (we use serrano, you can also use jalapeno)
2  cloves garlic
1/2 teaspoon of salt
Juice of 1/2 lemon – 1 lemon (we love us some lemons, so the more the merrier!)
1 Tablespoon olive oil
1 tomato, diced

Directions:
Prepare topping:
Seed the peppers, then slice them and place into a mortar, if you have one. (Otherwise you can dice really really finely and put in a small bowl).
Add the garlic and salt, and grind until you get a paste. Mix the lemon juice in with the paste.
Empty contents of Fava bean can into a deep skillet or saucepan.
Heat beans over medium-high heat.
When beans have been heated through, scoop out onto a plate and use your spoon to create a trench about 1/2 inch away from the edge of the plate – the trench will catch the oil/lemon juice/etc.
Assemble the tomatoes around the middle of the plate, leaving some space in the middle for the topping.
Pour the topping onto the middle of the plate, then drizzle the olive oil on top and around the rest of the plate.

Voila! You can use little pieces of pita or your favorite bread to scoop the beans out and enjoy!

Rice with broad beans and lamb

Ingredients:

About 3 pounds of lamb, trimmed of excess fat and cut into 1-inch cubes/pieces
1 bag of frozen broad beans (can find in Middle Eastern/Persian stores)
2 cups of basmati rice
4-5 cups of water
1/2 teaspoon cinnamon
1 teaspoon ground cardamom
1.5 teaspoons salt
1 teaspoon ground black pepper
1.5 teaspoons allspice
1 Tablespoon olive oil

In a large pot, heat the olive oil over medium-high heat. Add the lamb pieces and spices, stirring frequently until the lamb starts to brown.
Add the broad beans, stirring until they start to soften.
Pour 3 cups (or until beans and lamb are covered) of water on top of the lamb and beans, and bring to a boil.
Lower heat to medium, cover the pot, and simmer the beans and lamb for 20 minutes.
Add the rice to the lamb, beans, and water, and add just enough water to cover all the ingredients in the pot. Once everything comes back to boiling again, cover the pot and simmer for another 20 minutes, or until water has evaporated and rice is tender.

We LOVE eating this dish with a really fresh side salad or with plain greek yogurt.

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One Response to Food in our house: Dr. Jekyll and Mr. Hyde

  1. Michelle says:

    H (& H) this looks too good to be true! Yum!

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