Ingredients: Serves 6 1 pound dried Egyptian fava beans 10 cloves garlic 7 cups of water 6 eggs Juice of one lemon Salt and pepper to taste 6 tablespoons chopped scallions 6 tablespoons olive oil 3 extra tablespoons lemon juice Serve in bowls Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve with Egyptian pickles and toasted pita (Turkish Tursu or Biber Tursu, hot pickled peppers or equally good is Armenian Toorshi, pickled vegetables.)
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