Shorbet Ful Nabed

1. 1

   Drain the beans and put them in a large saucepan with the stock or water.

2. 2

   Add garlic and bring to the boil.

3. 3

   Remove any scum and simmer, covered, for 2 hours, adding water if necessary, until the beans are so soft they fall apart.

4. 4

   Then mash with a potato masher.

5. 5

   Season to taste with salt and pepper and stir in the oil.

6. 6

   Bring to the boil again and add more water if necessary to thin the soup.

7. 7

   Serve with chopped parsley sprinkled over each individual bowl, and accompany with lemon quarters.

8. 8

   Pass the olive oil around for people to dribble a little over their soup if they wish.

9. 9

   In Egypt, the soup is served with Arab bread to dip in it.

* Per serving · 4 servings · Values may vary.

No additional tips available.