Egyptian Chili

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Title: Egyptian Chili
Yield: 6 - 8

Ingredients:

6 cn Fava beans; 15 ounces each,
-(drained)
4 lg Tomatoes; seeded and finely
-chopped
8 Fat cloves garlic; finely
-chopped, divided
2 md Onions; finely chopped
18 Scallions; finely chopped,
-divided
1 lg Bell pepper; chopped
6 Serrano peppers; chopped, (I
-left in the seeds)
1 tb Brown sugar
2 tb Honey
1 sm Can Harissa; (or make 5
-ounces fresh)
1 tb White vinegar
6 tb Ground cayenne
I Tbsp Hot Paprika
3 tb Crushed red pepper flakes
2 tb Jamaica Hellfire Doc's
-Special Hot Sauce*
1/4 ts Ground allspice
1 ts Ground cinnamon
1 tb Ground cumin
1 ts Ground coriander
1 ts Salt; (or to taste)
1 tb Ground Telichery black
-pepper
1 pn Ground cloves
1 pn Saffron
1/2 ts Turmeric
1/4 c Chopped fresh mint
1/4 c Chopped fresh parsley
1/4 c Chopped fresh cilantro
3 tb Standard olive oil; (for
-frying)
Extra Virgin olive oil to
-taste; (for drizzling)
Crumbled goat cheese and/or
-crumbled feta cheese


* (use Matouks if Doc's Special is unavailable, or any fiery Carribean Hot
Sauce if Matouks is unavailable)

If any of you chileheads are fans of North African cuisine in general, and
fava beans in particular, I have a great recipe for you to try. Vegetarians
on the list take note - no meat in this one. I made this last night, and I
was very pleased with how it turned out. The Arabic name for this dish is
Foule Mudammes, but I have seen mideast eateries call it Egyptian Chili in
parentheses. It has nearly no heat when ordered in most restaurants, but my
recipe has corrected that egregious oversight.

Saut? onions and 12 of the scallions in the olive oil until golden Add bell
pepper, 4 of the chopped garlic cloves, and chopped serranos and continue
saut?ing several minutes Lower heat to medium low and add harissa and
drained fava beans and cook for 5 minutes stirring often, taking care not
to burn anything At this point transfer everything to a large soup or chili
pot Add chopped tomatoes, honey, Doc's Special, vinegar, and all dry
ingredients Simmer for 30 minutes, or until beans have thickened the chili
nicely (you may have to add water (or tomato sauce) as needed, if it
thickens too much, but by and large this is a thick sort of chili, often
scooped up with pieces of pita bread) During final 2 minutes of cooking,
add mint, parsley, and cilantro Remove from heat and add the 4 remaining
chopped garlic cloves With a potato masher, mash the fava beans completely
right in the pot, and stir thoroughly after mashing is finished

Top individual servings with lots of feta and goat cheese, and the
remaining scallions, and drizzle extra virgin olive oil liberally (you may
use either feta or goat, but I like it with both) If you do not like either
of these cheeses, you may omit them, but something creamy ought to be added
to tame the heat (perhaps a dollop of creme fraiche or sour cream)

Serve over long grain basmati rice, or bowtie pasta, with warm pita wedges
on the side

Mild hummus is an excellent accompaniment to help put out the fire (think
of it as the guacamole with this chili)

To be cute, when I served this I put out a bottle each of King Tut, and
Queen Nefertiri Hot Sauces (both contain Egyptian spices and are quite
good). I sprinkled a few drops of each on mine, but none of my four
chile-loving (and chili-loving) guests reached for any. That made me both
content and dissapointed.

Posted to CHILE-HEADS DIGEST by "Porter Banister"
on Oct 13, 1998, converted by MM_Buster v2.0l.