Vegan Recipe Collection Over 800 Vegan Recipes

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2 tbsp finely chopped cilantro
1/2 cup pine nuts or slivered almonds
Soak the bughul for 10 minutes in warm water; then drain in a strainer, pressing out as much water as
possible.
Thoroughly combine burghul, potatoes, flour, basil, cinnamon, cumin, cayenne, 1 cup of the onions, salt
and pepper. Divide into two even portions and set aside.
Heat 4 tbsp of the olive oil in a frying pan and sauté remaining onions, garlic, cilantro and pine nuts or
almonds over medium heat for 10 minutes. If needed, stir in more salt and pepper; then set aside.
Spread a portion of the burghul-potato mixture evenly in an 7x11 inch well-greased pan. Spread frying
pan contents evenly over top. Spread second portion of burghul-potato mixture evenly over top. Cut into
2-inch squares; then sprinkle with remaining oil.
Bake in an oven preheated to 400F for 30 minutes or until the edges turn golden brown. Serve hot or
cold.
Fool Fass (‘Fava beans of Fez’)
2 cups fresh or frozen fava beans
4 tbsp olive oil
1 large sweet red pepper, finely chopped
4 cloves garlic, crushed
salt to taste
1 tsp cumin
1 tbsp finely chopped fresh cilantro
1/4 tsp chili powder
Place all ingredients in a saucepan and cover with water; cook for 10 – 15 minutes until fava beans are
tender. Serve hot or cold.
Batata ma Snobar (Syrian Potatoes and Pine Nuts)
3 cups mashed potatoes, hot
1/2 cup finely chopped green onions
1/4 tsp nutmeg
6 tbsp olive oil
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