Egyptian Chili

[Guest guest]

Egyptian Chili

 

6 cans fava beans 15 ounces each, drained

4 large tomatoes seeded and finely chopped

8 fat cloves garlic finely chopped, divided

2 medium onions finely chopped

18 scallions finely chopped, divided

1 large bell pepper chopped

6 serrano peppers chopped (I left in the seeds)

1 tbsp. brown sugar

2 tbsps. honey

1 small can Harissa (or make 5 ounces fresh)

1 tbsp. white vinegar

6 tbsps. ground cayenne

I tbsp. Hot Paprika

3 tbsps. crushed red pepper flakes

2 tbsps. hot sauce

1/4 tsp. ground allspice

1 tsp. ground cinnamon

1 tbsp. ground cumin

1 tsp. ground coriander

1 tsp. salt or to taste

1 tbsp. ground black pepper

a pinch ground cloves

a pinch of saffron

1/2 tsp. turmeric

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

3 tbsps. standard olive oil (for frying)

extra virgin olive oil to taste (for drizzling)

crumbled goat cheese and or crumbled feta cheese

 

Sauté 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 sautéing

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, hot sauce,

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).

 

 

 

______________________________\

____

Don't pick lemons.

See all the new 2007 cars at Autos.

http://autos./new_cars.html