Egyptian-style beans

This Egyptian-style beans recipe is popular as a breakfast dish as it’s cheap and robust enough to sustain you all day. Served with freshly baked flatbreads, for a delicious midweek meal.
Egyptian-style beans



1.In a saucepan, fry the garlic in 2 tbsp olive oil until light golden. Add the cumin, coriander, paprika and cayenne. Fry until the spices give off their aroma – about 2-3 minutes. Don’t let them burn and add more oil if needed.
2.Add the beans, tomatoes, water and salt. Bring to a simmer for 10 -15 minutes.
3.Stir in the lemon juice. Taste and season with more salt if required.
4.Serve in bowls and garnish with the chopped tomatoes, coriander, a drizzle of the remaining olive oil and a sprinkling of sesame seeds. Add more spices, if you like. Accompany with warmed flatbread.
  • For another great recipe from my travels, this time using lentils, join me in the kitchen on YouTube – “world kitchen lentil salad” will get you there!

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