A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pita bread for breakfast in Egypt. A great way to use broad beans when they're in season, but feel free to use frozen when they're not.
I was in egypt recently. They did eat this almost every morning. They did not put lemon in it. Instead they put lemon wedges in a bowl for you to squeeze on yourself. Typically they would smash all the beans with their fork and then scoop onto the pitabread! - 08 Oct 2008
Hello. I am Egyptian, Very nice ingredients, it's almost how we eat it. we usually ommit the red peppers And sometimes we mix all ingredients in a blender & it becomes a smooth creamy spread (i love that) & other times tbsp Tahini is added, air dried beef slices & also crushed garlic cloves is almost a necessity we don't usually add parsley though. - 08 Oct 2008
Usually I grow them just to dig the straw back into the soil. I have so many broad beans I don't know what to do with them all. Now I do. These Broad Bean Recipes are great. - Thanks. - 25 Nov 2013