Here’s a recipe for ful mudammas. I substituted giant white beans for fava beans to save myself a bit of work peeling.
Tag Archives: lemon
I worked from this recipe, but I substituted vegetable stock for the chicken stock, and used green speckled lentils instead of brown lentils.
I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.
To make these little sweets, I mixed glutinous rice flour with baking powder and a pinch of salt. I then added hot water and stevia and kneaded the dough a little before dividing it and adding matcha powder to half of it. Meanwhile, I heated some water in a large pan and lightly greased a muffin tin. I rolled the dough into small balls and put them in the muffin tin, then set the tin over the boiling water and steamed it for 20 minutes.
After reading that lemon is a good accompaniment to matcha, I made a glaze of lemon juice and sugar. These small chewy steamed dumplings were a nice treat.
- 2 cloves garlic
- 1 tablespoon cooking oil
- one medium onion
- 1/4 teaspoon turmeric
- 100 grams kale
- 1 handful parsley
- 400 grams (cooked weight) butter beans
- juice from 1/2 lemon
Heat the oil on medium heat in a deep pot. Dice the onion and garlic and add it to the pot. Reduce heat and cook on low until the onion is soft.
While the onion and garlic are cooking, cut the kale into ribbons, removing any thick stalks.
Dice the parsley roughly and set it aside.
Add the turmeric to the onions. Add enough water to cover the onions, then add the kale and beans. Add enough water for the ingredients to move freely. Simmer on medium until the kale is cooked, then season with salt and pepper.
Remove from the heat and mix in the parsley and lemon juice.