Muhammara

I am a sucker for dips, the more exotic the better! And within a week, two of my favourite blogs posted recipes for muhammara - a red bell pepper and walnut-based dip which tastes fantastic! If you like hummous, you'll like this!

Serve as a snack with wholemeal pita bread and crudites, or serve as part of a main meal!

Muhammara
(Serves 4)

1 red bell pepper
3/4 cup walnuts
1/4 cup wholemeal breadcrumbs
3 Spring onions, chopped
Juice of 1/4 lemon
1 tsp cumin
A good pinch of salt
1 tbsp agave syrup (or pomegranate molasses)
1/2 tsp smoked paprika
3 tbsp olive oil
2 tbsp water

Pomegranate seeds and oil for topping

Pita bread, and vegetable sticks for dipping

- Start by roasting the red bell pepper on high heat in the oven until blistered, wrap in tin foil until the skin is easy to peel of the pepper.

- Have the pepper along with all the other ingredients in a blender and swish until you have a slightly coarse but smooth dip.

- Simply top with pomegranate seeds upon serving, a good drizzle of oil and serve with sides of choice or as part of a main!

We made this as part of three dips (We also made Egyptian Foul Mudammes and Zingy Avocado Hummous!) and it was quite the spread!

What is your absolute favourite veggie dip?

Today, one of my colleague had brought in heart shaped vegetarian jelly sweeties and asked if I would be her Valentine <3 It is cheesyness like this I can deal with, not to mention the slight sugar-high that hit! Giggles in work *smiles*


Original source:
http://warmvanillasugar.com/2016/01/14/muhammara/

- Jules

Beetroot Salad

Creamy salads that you would serve alongside the barbecue, with salads or top slices of bread with... I remember parents buying all kinds of salads, but they never appealed to me because I was only young and thought that mayonnaise wasn't actually tasty, when it turns out - that it is!

Sometimes beets on their own can be a little too....beety for myself, but I found that with this combination here, it cuts through that, and it turns out lovely and creamy. I lightened it up using light mayonnaise, but you can also mix 1/3 mayonnaise with 2/3 light yogurt, and you'll see that it will still hold the same lovely flavours!

Beetroot Salad
(Makes 1 large tub)

250g cooked beetroot, finely diced
100g light mayonnaise (optionally 2 tbsp mayonnaise and 4-5 tbsp quark or light yogurt)
1 small onion or two shallots, finely chopped
1/2 apple, grated
Salt and pepper to taste

- Simply have all the ingredients in a bowl and mix until well combined. Yes.... it is really that simple!

Serve with bread, or as an accompaniment with meaty mains, or as part of a salad.

This one goes out to my fellow Scandis and Eastern Europeans who are probably the most familiar with this!

Have you tried beetroot salad before?


Original source:
http://lindastuhaug.blogg.no/1424873754_25022015.html

- Julie

Vegan Guaca-Rice

Today I have had a day off and it was a pure treat! It's important to sometimes take a few steps back from the professional life and just do what feels best for you, mmmm. I have had a few boxes ticked off today.

Hairdressers - tick!
Home made chocolate marbles - tick!
Pub quiz - tick! (And out team even got second place!)
Ice cream - tick!

In a busy week day though, or on days when you feel like little effort should be made in the kitchen - you can still rattle up some healthy food in zero point swish! (That's in a flash to you and me) You can even use the rice from yesterday's dinner if you have some left!

Here's what you need for some lovely, creamy rice - perfect as a side with many a main dish, or funk it up and have it for lunch, either as a salad or part as a sandwhich filler. As you have maybe noticed, these multi-purpose meals are all the rage on my blog these days!

Feel free to add a bit of a kick to it with a bit of finely chopped chillies, or perhaps add more veggies by swirling some chopped tomatoes and chopped red onion in the mix as well?

Vegan Guaca-Rice
(Serves 3-4 as a side)

2 cups cooked wholegrain rice (1 cup uncooked)
1 avocado
Juice of 1 lime
A pinch of cumin
100g sweetcorn
Salt and pepper to taste
Chopped tomatoes, finely chopped chillies, and garlic all optional
Potential garnish: vegan coconut "bacon"

- If the rice isn't cooked yet, do so first by following the instructions on the packet. Once done, rinse in cold water and drain well, set aside.

- Have all the remaining ingredients apart from the sweetcorn, in a bowl and use a stick-mixer to make a nice and smooth guacamole, stir in the sweetcorn and rise, and it's all done! Serve along side main dishes, garnish with whatever you see fit, or use it as part of a filling for sandwiches.

Topped with vegan coconut "bacon" garnish

If you have leftovers, you can store them in the fridge, just remember to keep the avocado pit in it so it prevents it from discolouring.

I hope you have had a great week so far! Do you have other good avocado recipes?


Original source:
http://feedproxy.google.com/~r/TheComfortOfCooking/~3/6eRC_2CA3ow/creamy-avocado-lime-rice.html

- Jules

Sugar-Free Mango Chutney & Easy Wholemeal Chapati

Hello and merry Monday!

After a certain appointment the other week, I felt really inspired and so I thought I would make some chutney, as I hadn't since...almost two years ago! I went to the shops and got me som mangoes, and home I went cookalooking away, and this is how it turned out, a lovely fruity mix with a bit of a kick to it, but don't worry it's not too spicy.
I swapped the sugar for xylitol, and it worked a treat!

So, what to make when you have a whole lotta chutney? Well, as I am quite the novice when it comes to Indian cooking, I thought I would start with something as simple and tasty as chapati. Four ingredients all in - guess what? It worked! I got six small chapatis out of the recipe I halved, and they were really lovely with just the chutney, but I can imagine some salad would also compliment it!

Oh oh oh, and before I forget - A friend and I had a barbecue in the park last week, and we had some Mexican flavoured burgers that I used the chutney as a relish for, and it was - amazing! The Mexican spices, and beans worked a treat with the slightly spicy and sweet chutney, SO good *smiles*

Sugar Free Mango Chutney
(Makes about 2 small jars + a bit extra for testing!)

1 medium large mango
200ml vinegar
150g xylitol
2-3 cm fresh ginger, finely chopped
2 garlic cloves, finely chopped
1/2 tsp chilli powder or cayenne
2 tsp salt
1 tsp mustard seeds
50g sultanas or raisins

- In a pot, have the vinegar and xylitol, cook over low heat for about 10 minutes, stirring occasionally.

- In the meantime, prepare the mango, cut off the two sides just a little off the piy in the middle so you have two halved and the full edge with the pit. Now, s'time to make some mango hedgehogs as I like to call them. Use a knife to cut it criss-cross juuust down before you reach the mango-skin. Turn it inside out, et voila! Makes it much easier to scrape the mango off. Chop the garlic and ginger.

- Once the xylitol has dissolved and the mixture has had the chance to dissolve, add the ginger and garlic and stir for about ten minutes. Then, add the mango along with the rest of the ingredients and boil over a low heat for about 25 minutes until the chutney starts to thicken and the mango goes soft.

- Stir occasionally over that period, and if you want, you can mash the mango lightly if you want.

- Now, once the chutney is done, transfer into sterilised jars, and twist the lid on tight, this will allow for the jar to create a vacuum and seal. Stor in a cool place and eat within a few weeks, about 4-5 days once opened, but you might not even last that long! This stuff is delicious!

Have you ever tried to make chutney before?

And now for the super-simple wholemeal chapatis! (Use half white half wholemeal if you want the best of both worlds, but I prefer mines a little grainy).

Mango-hedgehog!

Mini Wholemeal Chapati
(Makes 6, serves two with a main or sides)

120-150g wholemeal flour (start with 120 first!)
100ml water
1/2 tsp salt
A tsp ghee or oil for frying

- Start by mixing the flour and salt in a medium baking bowl. Make a well in the middle and pour in the water. Work with your hand until a dough forms and add a bit of flour if it's sticky. It supposed to juuust be dry enough so it "let's go" of your hand as you're working it.

- Knead the dough on a lightly floured surfare and work it for at least 5 minutes, preferably ten. Cover and place in the fridge for about half an hour.

- Half an hour later, work the dough firmly, and then roll into a sausage. Divide it into six pieces, or four bigger ones if you want to make them slightly bigger. I had to "feed" the dough a little more flour as I went along, and I simply used a glass for rolling the chapatis out, who needs a rolling pin anyway?

- Now, heat oil in a non-stick frying pan on medium heat, once hot - add the first chapati and cook for a couple of minutes until it starts to "blister", press down with a spatula and cook on the other side until golden. Repeat with the remaining chapatis without adding more oil.

Once you've run out of chapatis to fry, guess what? S'all done! I cannot believe it's taken me this long to get around to making. I will most certainly be doing this next time chapatis are required!

From left to right: Dough divided into pieces, chapati rolle out and ready for frying, fried chapati with aforementioned chutney!

What's your favourite things to put on chapatis, or serve them with?

Today I got some good news, but I miiight just save that for tomorrow's post. I hope the new week is treating you well so far and that you have a lovely evening!


Original source:
Hamlyn All Colour Indian Cookbook, No 207 and 186

- Jules

Overnight Oats with Peanut Butter Granola & Chia Berry Jam

So June, who has one of my new favourite blogs, posted up this epic vegan breakfast recipe for vanilla overnight oats with chia jam and granola, and I instantly felt like I was due making a bit of an effort with my breakfast, something....new!
Although this recipe here has THREE parts to it, it will actually only take you up to as much as 20-25 minutes to prepare it all - PLUS you'll have some jam and granola to spare for the coming days, win!

PS. The granola should be a little less...well... toasted than the one I made. I forgot to give it a little bit of a stir mid-way through. It was still delicious though - peanut butter and "jelly" or well..jam, you can't go wrong!

Overnight Oats with Peanut Butter Granola & Chia Berry Jam
(Makes 2 jars of granola, 1 small jar of jam, and overnight oats for one)

A bit of sliced banana and this would look top notch! I decided to keep it simple though. Wait...slicing banana hardly takes any effort. Next time!

For the jam:
1 1/2 cup (frozen) Summer berries
2 tbsp agave syrup
2 tbsp chia seeds

- Simply heat up berries along with the syrup in a small pan on medium heat. Mash, and turn down the heat a little, stirring in the chia seeds for about a minute. Transfer to a jar with a lid, and cool. Place in the fridge once it's room temperature, and leave to set (I left it overnight).

This wil keep in the fridge for at least 2-3 days, but it might not last that long, I had half of it as I was "quality testing" it, ooops.

For the granola:
2 tbsp peanut butter
2 tbsp agave syrup
1/2 tsp vanilla extract
2 cups rolled oats
1/2 cup quinoa flakes or dried protein

- Pre-heat the oven to 180°C.

- In a medium-sized pan over low heat, melt the peanut butter along with the syrup. Once done, turn off the heat, stir in the vanilla extract and then pour in the oats and quinoa flakes/protein. Stir well to combine.

- Pour onto a baking tray and place in the middle of the oven and bake for 15 minutes. After ten minutes, give the granola a stir, to prevent it from burning (I left it for 15 minutes straight you see - and it turned slightly charred, dragon-granola I call it...oops!)

- Once done, take out to cool completely before storing in air-tight jars.

For the overnight oats:
1 cup milk of choice (almond, soy, coconut, oatsmilk for vegan)
1/2 cup oats
1/2 tsp vanilla extract
1 tbsp chia seeds
1 tsp (agave) syrup (optional, I don't like my oats too sweet!)

- Mix it all together either in a bowl or jam jar, stir well, cover, leave overnight, and you'll find a precious thing awaiting you in the morning, ready to be topped with all the goodness in the world!

Sliced banana, peanut butter or chopped nuts to serve (also optional)

Composition:
Simply top the overnight oats with granola and jam, and then some extra peanut butter and sliced banana, or chopped nuts if you want!

Ta-Dah!


Original Source:
http://philosophyandcake.blogspot.co.uk/2014/06/vanilla-overnight-oats-with-strawberry.html

- Jules

Sloppy Joe's Hummous Dip

A short and sweet post this Saturday after noon, perfect to bring to parties! This recipe is posted upon request from a couple of people who came to our flat-warming a while back. A bag of tortilla chips and a bowl of guacamole - and you're good to go!

I wanted to make a barbecue style hummous, I looked through my recipes and then I came across the Sloppy Joe's dish I have made previously. I skimmed through the ingredient list, did a few tweakings depending on what I had in the fridge and the cupboard, and then the Sloppy Joe's hummous was made!

Sloppy Joe's Hummous Dip
(Makes 1 big bowl)

400g can chickpeas, drained and rinsed
1 tbsp olive oil
2 garlic cloves, chopped
1/2 red pepper, chopped
1 red pepper, deseeded and roughly chopped
A good squeeze ketchup
A good squeeze tomato puree
1 tsp brown sugar
1 tsp onion powder
2 tsp dried basil
A pinch of cayenne pepper
A good splash Worcestershire sauce (NB! Might not be vegetarian)
1/3 tsp liquid smoke
Salt and pepper to taste

Tortilla chips and guacamole to serve

- Simply whizz everything in a food processor or with a stick blender, and serve with tortilla chips!

Will you be partying it up tonight, or perhaps watch the World Cup? I wanted to go camping again today, but I think I'm going to put it on hold for another week or so ^ ^ City adventures and some studying awaits! I hope you have a good one!


Recipe by yours truly,

- Jules

Edamame & Chilli Dip

I had written down this recipe a while ago, but it wasn't until now that I got around to making it, and boy am I glad I didn't wait any longer!
It is deeeelicious, and can be used as a spread as well as dipping vegetable sticks into.

Edamame & Chilli Dip
(Serves 2-3)

Definitely even worthy as part of a mezze with sundried tomatoes in oil, olives, pita bread, the list goes on and on!

400g can edamame/soy beans (230g drained)
100ml low fat Greek yogurt (or natural yogurt, froamge frais, quark etc.)
1 red or green chilli, deseeded and roughly chopped
Juice of 1/2 lime
1 garlic clove, roughly chopped
Salt and pepper to taste
2 sundried tomatoes in oil (optional)
1 small red onion, finely chopped

Bread, tortillas or vegetable sticks to serve

- Start by having all the ingredients apart from the onion in a bowl. Use a stick blender and blend until smooth.

- Prepare the onion, and fold into the dip mixture and serve up with lots of little bits and bobs for dipping, yum Did you know; soya beans is one of the few vegan foods that contains all of the key nutrients our body needs - pretty nifty, huh?

Oh, and it was great on top of the wholemeal linseed bread that I posted up yesterday. I reckon it would only need to be topped with a little ground black pepper, then it'd be even better!

Have you got a favourite home made spread/dip?


Original source:
http://www.bbcgoodfood.com/recipes/1039635/edamame-and-chilli-dip-with-crudits

- Jules

Quick & Light Egg Salad for One

The concept is simple - just a handful of ingredients, the result? An amazing snack that tastes like something from the deli counter, and it's whipped up in less than a minute if you have a boiled egg waiting for you! Great as a protein boost in the morning if you#re in a hurry, but want to treat yourself.

This portion is enough for a roll, or two slices of bread. Accompany it with whatever you like, or simply let it shine on its own. Along with the crackerbreads I used, it almost tasted like butter-popcorn, funnily enough!

Quick & Light Egg Salad for One
(Serves 1, enough for two slices of bread or a big seedy roll!)

I couldn't help myself before taking the photo, had to test it!

1 hard boiled egg
2 tbsp light mayonnaise
1 tsp dried chives (or fresh! Finely chopped)
A pinch of salt
You can also add seasonings such as a bit of onion powder (yum!), garlic powder or perhaps add some black pepper or Italian herbs like basil or oregano? I kept it simple....this time!

- If you haven't boiled an egg already, now's the time! Make it two...just in case you want more, I sure did after I'd polished this off! Boil for about 8-10 minutes and let it cool (impatient? Drain off the boiling water and keep it under running water for about a minute or so).

- Now, in a small bowl, add the herbs, the mayonnaise, and finally break the egg into it, use a fork to mash it up until you have a nice little egg salad!

- Serve over bread (It would be amazing with smoked salmon I bet!), cracker bread, or perhaps top your salad with it for a bit of extra protein! I hope you enjoy it as much as I did *smiles*

I hope you have had a lovely weekend! Did you get up to anything exciting?
I have got some goodies lined up for the upcoming days, so stay tuned!


Recipe by yours truly,

- Jules

Zingy Avocado Humous

Humous, what so many of us love, is so simple to put together, yet for some reason we don't find the time to do it. We've got to do something about that! Here's a zingy version, packed with good fats and proteins, and boy does it taste good too!

Zingy Avocado Humous
(Serves 4, about 135 calories each)

300g tin chickpeas (180g drained)
1 fat garlic clove, roughly chopped
1 ripe medium-sized avocado, a 175g flesh, roughtly chopped
Juice of 1 lime
Salt & black pepper to taste

- Simply prepare all your ingredients and toss them into a tall bowl or measuring jug.

- Use a stick blender to whizz smooth until it has the texture you prefer. Season to taste and serve with whatever you want! I had run out of pita bread, and so I added it to my steak dinner!

Don't forget to pop the avocado stone back into the humous! That will prevent the avocado from going that brownish colour!


Original source:
Delicious Low-Fat Recipes, p. 21

- Jules

Baba Ghanoush

Good morning! And thank Faramir it's Friday! Here is a little recipe for the infamous aurbergine dip Baba Ghanoush, perfect with flatbread, vegetable sticks, or on the side with a main meal perhaps?
I found it tastes better overnight when it#s been sitting in the fridge and cooled down properly.

Baba Ghanoush
(Serves 4-6, 100-70 calories each)



1 large aubergine, pricked all over with a fork
3 fat garlic cloves, unpeeled
1 tsp ground coriander
1 tsp ground cumin
1 tbsp light tahini
Juice of 1/2 lemon
2 tbsp extra virgin olive oil
Salt & pepper to taste
Fresh coriander to garnish (optional)

- Pre-heat the oven to 200°C, and bake the aubergine for 25 minutes. Add the garlic cloves and bake for another 15 minutes until tender.

- Half the aubergine and scoop out the flesh into a bowl or a food processor, peel the garlic and add to the aubergine along with the spices, tahini, lemon juice and oil. Process until smooth and season to taste with salt and pepper. Transfer to a bowl, garnish, and cover until serving, or keep it in the fridge for a few days.

Serve with flat bread, pitta bread or experiment accompanying it with other tasty toppings!

Original source:
A collection of essential Mediterranean recipes, p. 20

- Jules

Hummus B'il Tahina

It wasn't until I moved to Glasgow that I came to discover the amazing thing that is..humous! My favourite would probably be the red pepper humous, but the other day I decided to make my own plane one. You can probably add vegetables or chilies to it if you want, but if you want it nice and simple, here's what to do:

Hummus B'il Tahina
(Serves 4, 180 calories each)

400 g can chickpeas/240 g soaked ones, leave a few aside for garnish
2 tbsp extra virgin olive oil
2 tbsp Tahini (I used the light one)
3 tbsp lemon juice
1/2 tsp salt
A pinch of cumin
1 clove of garlic, finely chopped
A sprig of fresh parsley, garnish

- In a bowl, mix chickpeas, oil, tahini, lemon, garlic and salt. Use a stick-blender to make a nice fluffy paste.

- Add the cumin and stir. Transfer to a serving bowl. You can try and create a whirlpool effect with a spoon and drizzle a little more oil over for presentation if you want. For garnish, top with the extra chickpeas and a sprig or two of fresh parsley.

Serve with anything from nice crispy biscuits to bread and vegetable sticks - hopefully you'll like it!

Original source:
http://www.alternativeegypt.com/Food-&-Recipes/Egyptian-Hummus-Recipe.html

- Jules

Pea & Artichoke Spread

I found this very handy little recipe for a nice vegetable spread. Originally it was called pea and artichoke humous however, as there were neither chickpeas not tahini used in it, I failed to see how it could fall under that category.

When I made it using the original recipe, it came out very bland - BUT, whenever I added a little seasoning it turned out really nicely!

Pea & Artichoke Spread
(Serves 4, 120 calories each)

140 g garden peas or petit pois
100 g artichoke hearts, from a jar
2 tsp ground cumin
2 tbsp lemon juice
2 1/2 tbsp olive oil
A small handful mint, chopped
1 -2 tsp dried basil
1 tsp salt
1 tsp pepper

-Simply take a stick blender and whizz it until it has the preferred consistency. If it gets a little too solid for your liking, just add a little more oil. In the original recipe they had used 4 tbsp oil, but I like it when it keeps together.

-Store in a air tight container and use within 3-5 days (I'd imagine!) Tastes delicious on some crispbread!

Original Source>
http://www.bbcgoodfood.com/recipes/7060/pea-and-artichoke-houmous

-Jules

Apple & Cranberry Chutney

I few weeks ago, I tried to make spiced jelly jam for toasts and other such things, but I failed... And ended up with some Wintery syrup and so I couldn't really post it up, now could I? Naaaaah

On Saturday though, close to payday and lacking things to do, I decided to try and make some chutney! I have only ever had chutney once before, at a tearoom in Glasgow called the Butterfly and Pig, and I remembered it to have quite...an interesting flavour. Oatcakes with sweet chutney and tangy cheese was a mix of flavours I wasn't used to. I liked it though, and so I decided that I would make some that I could give away as sort of small tokens of appreciation now when we're getting closer to christmas.

It turned out quite nicely actually, if not even remotely close to the photo on the website I found the recipe on. But hey! Give it a go, and see what you think! I've already had a friend telling me that it's good - surely a step in the right direction?

Apple & Cranberry Chutney
(Makes approximately 5 small jars a 230 g/6 oz, I halved the original recipe)

750 g apples, peeled and diced
220 g onions, chopped
25 g root ginger, finely chopped
1 tsp black peppercorns
250 g sugar
125 ml cider vinegar
250 g dried cranberries (I didn't have enough, but will make sure I do next time for some extra cranberry-ness!)

- Have all the ingredients except from the cranberries, in a large pan. Gently heat it up and stir until the sugar has dissolved. Simmer uncovered for about 50 minutes, stirring occasionally.

- By now, the onion and apple will be tender and fall apart, and the mixture should have thickened and none of the watery juice remains.

- Then, add the cranberries and cook for a further 10 minutes, keep stirring gently.

- Spoon chutney over in jars and seal. In order to do this, pre-heat the oven to about 100-150°C. Quickly rinse the jars with soapy water, and place them without the lids into the oven to dry. Don't worry, you will still have time to do this before the chutney cools down.
Whilst the jars are just about dry, transfer the chutney onto the jars and tighten the lid firmly. When it cools, the heat on the inside will create a vacuum as it's cooling, and the jar will seal itself!

Store the jars in a cool dark place. The chutney can keep for up to 6 months. Once it's opened though, make sure to put it in the fridge and eat within a couple of weeks-a month.

If you're giving them away, why not tie a ribbon around it, with a little card?

Serve with oatcakes and cheese, or on toast. This chutney is even so sweet you can probably serve it on pancakes as well - mmmm!

Original source:
http://www.bbcgoodfood.com/recipes/8028/apple-and-cranberry-chutney

- Jules

Foul Mudammes

Not long ago, I decided to try and make some different foods, and I came across lots of different dishes. One that caught my eye, was an Egyptian dish that was named Fooll Mudammes. Now, I know there are loads of ways of spelling it, but I decided to use the spelling that they use in an Egyptian restaurant I'll mention below...

I tweaked the recipe a little bit, adding garlic and some butter. The reason? I visited an Egyptian restaurant for my second time only last week, and I had this as a side with my main meal, and it was heavenly! It said in the menu description that "foul" (like I said, there are many ways of spelling the name of it!) were slow-cooked fava beans (broad beans) with butter and garlic.

Foul Mudammes
(Serves 2, about 300 calories each)

2 tbsp olive oil
40 g (light) butter
4 tbsp tomato purée
1 onion, finely chopped
1 clove garlic (or more!) finely chopped
50-100 ml water
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
Handful fresh coriander
1 can fava beans (about 200g drained)

- Heat up most of the oil and butter in a frying pan, add the chopped onion and garlic and soften for about 5 minutes before stirring in the tomato purée, water, and spices.

- Once it is all nicely blended and the flavours are coming together, tip in the broad beans, and turn down the temperature on medium low heat, and add the rest of the butter and oil, or even add a little more of each to taste if you want.

- After 5-7 minutes, when it is all softened and is cooking away, mash half of the beans with a masher. Stir in the coriander, stir a little, and it's ready!

Serve with flatbread, on top of a baked potato, with potato scones, farls, with rice, or do as I did - and try and make your own flatbread! Mine turned out like a cross between a potato scone and a pancake, hah!

PS. This dish can easily be made vegan if you just use a little extra oil instead of the butter, happy days!


PPS. Should you find yourself in Glasgow, and want something to eat, here is the restaurant I mentioned earlier on - Nur - lovely owners, delicious Egyptian cuisine!

www.nur-restaurant.co.uk

Original source:
http://www.food.com/recipe/fooll-mudammes-fava-bean-egyptian-breakfast-1601-1608-1604-1605-1583-1605-1587-18236

- Jules