A New Book of Middle Eastern Food (Cookery Library)
Mefarka
Page 291
Cuisine: Middle Eastern | Course Type: Main Courses
(1 review)
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Recipe Reviews
Sovay from Northern England,
aka cold boiled mince and broad beans with egg. I made it out of curiosity - I was flicking through the book and realised I happened to have the ingredients. I think the thing that bothers me about it is its being cold - I have the same problem with the concept of cold soup. It tasted fine though I missed some element of caramelisation which would come from frying the meat. The broad beans were initially braised with olive oil and thyme - I tried them before adding the meat and they were delicious, so that's the element of the dish I would be most likely to cook again.
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