Riz B'Foul

Rice with Green Fava Beans
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This recipe is very popular in Lebanon and other Arab countries. It's very easy and fast to prepare.

• 1 kg of green fava beans (foul akhdar) fresh or frozen (seed it if fresh)
• 2 cups of Basmati rice (or long-grained rice)
• 1 finely chopped onion
• 2 cloves of garlic
• 1/2 pack of finely chopped fresh coriander
• Freshly ground black pepper and sweet pepper
• 1 teaspoon of cumin
• Pinch of cinnamon and ginger
• 2 Maggie cubes of chicken stock (alternatively salt to taste)
• 250 grams of minced meat (I used 95% fat-free). You can increase the amount as per your liking

1. In a cooking pan, saute the onion with cooking oil until brown and then add the minced meat. Add black pepper, sweet pepper, ground ginger, ground cinnamon and stir until brown.
2. Add the green beans and mix well then add the galic, coriander, and cumin. Add two cups of water with the chicken stock cubes and cover till beans are cooked.
3. Drain the mixture from water (don't throw the water, will use it to cook the rice). Return the mixture back to cooking pan and mix it with the rice (careful not to break the rice grains).
4. Add 4 cups of water (including the water used to cook the beans). When boiling, cover the pan and set on very low heat for 12 minutes (I also put the round metal piece under the pan).
5. When done, stir the rice upside down and server hot with yoghurt or salad

Bon appetit :)

Labneh and Dill Dip

Great with tortilla chips
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• 1/2 cup of Labneh
• 1/4 cup of finely chopped dill
• 2 tablespoons of finely chopped black olives
• Dash of olive oil

1. Mix labneh with a spoon to soften it and gradually add small amount of water to make it smooth
2. Add the chopped dill and black olives and mix. Add little water if needed
3. Drizzle with some olive oil and serve with tortilla chips. Refrigerate until ready

Guacamole

Mexican dip made from avocados
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• 2 ripe avocados
• 1/2 red onion, finely chopped
• 1 tablespoon of lemon juice
• 1/2 teaspoon salt
• A dash of freshly ground black pepper
• 1/2 ripe finely chopped tomatoes

1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing      bowl.
2. Using a fork, mash the avocado. Add the chopped onion, lemon, salt and pepper and mash some more.
3. Just before serving, add the chopped tomato to the guacamole and mix.
4. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.