Beans & lentils
3 recipes
Imagawayaki: Round Red Bean Cakes Made in a Frying Pan (今川焼き)
How to make imagawayaki (今川焼き), the round Japanese cake with sweet red bean paste baked inside, at home with two 8 cm-diameter silicone molds and a lidded frying pan. Covers the batter, the shallow first layer, placing the bean paste, turning safely, what the cooking times mean, and what is known about the cake's Edo-period history.
Aşure Recipe: Turkey's Noah's Pudding of Wheat and Beans
How to make aşure, the sweet pudding of wheat and beans shared in Turkey, kept clear for the home kitchen: parboiling wheat berries and beans, when to add fruit, adjusting thickness, substitutes outside Turkey, storage, and how to serve it.
Ful Medames: Egypt's Breakfast Fava Bean Stew
Ful medames is the fava bean dish Egyptians eat for breakfast. Canned versus dried beans, balancing cumin, lemon, tahini and olive oil, substitutes, taking the canned taste out, mashing so it isn't dry, storing it, and menus with bread and eggs, for home cooks.