|
|
Beans sprouts
المقادير
|
 |
1/2 kg dried broad beans |
|
|
2 large onions cut into quarters |
|
|
10-15 garlic cloves |
|
|
2 tablespoons lemon juice |
|
|
1 teaspoon cumin powder |
|
|
Chopped parsley, salt, and pepper |
|
|
|
|
طريقه التحضير |
|
 |
Place beans in pot with onions , cover with water , and boil for 20-30 minutes. |
|
|
Add cumin, salt, pepper, crushed garlic, and lemon juice |
|
|
Boil for another 5-7 minutes. |
|
|
Squeeze bean between thumb and finger to test if cooked. |
|
|
If the skin comes off easily, the beans are ready. |
|
|
Remove from flame and spoon into glass or ceramic container together with the liquid. |
|
|
Let cool, then add chopped parsley. |
|
|
To serve, drain and serve the juice in small cups (optional). |
|
|
It is customary to eat the beans without their outside covering-bite on the bean, press into mouth, and discard the skin. |
Ways of Sprouting Beans
1- Soak the beans in an earthenware or glass container for 4-6 days, rinsing and changing the water every 12 hours. They are ready when the beans have germinated at least 1 cm.
2- Soak the beans for 24 hours; then rinse, drain, and cover the beans with a wet cloth, repeating this procedure for 4-6 days, until the beans germinate about 3 ems or more.
The nutty taste in the first way is better than the second one since it makes the beans softer and therefore absorb the juices better.
|
|
|
تعلقيقات المستخدمين
أضف تعليق
|
