This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||foul (فول) (today's sample record)|
Language: Egyptian Arabic
Description: Broad bean (US: fava bean). Broad beans are beans which may be eaten either fresh or dried as butter beans. In their fresh form they are at their best from the end of May to early July, the pods should be pale green with a satiny bloom and feel soft and tender. They are thought to be the original bean and were first grown in North Africa. The beans are encased in a tough pod with a furry lining. When very young the pods can be cooked whole but they are usually shelled. When the beans are dried they acquire a creamy colour. They are known as fava beans and as English beans in the United States. It also often refers to a dish of broad beans cooked slowly with garlic and lemon juice in an idra or with tomatoes, and spices, which prevents over-evaporation. These dishes are mashed once cooked. The Egyptians and Sudanese often serve it with hard boiled eggs.
|Dishes of lentils, fuul, tamiyeh and koftas||
Latin: Vicia faba (Linnaeus) var. faba
Most frequent country: Egypt
Also known as: el ful
See foods and dishes: basturma