6 oz/150 g dried faba beans
6 oz/150 g dried chickpeas
2 lbs/1 kg shoulder of lamb (and a few bones) in 1-inch pieces
1 lb/½ kg lamb shanks in 2-inch pieces
3 onions, quartered
salt and black pepper
one can (15 oz) of tomatoes or 1 lb/½ kg peeled and chopped tomatoes
juice of 1-2 lemons
1 tsp. turmeric
finely chopped onion

Soak faba beans and chickpeas overnight in cold water. Put the lamb in the bottom of a heavy casserole, then the quartered onions and top with the drained faba beans and chickpeas. Cover with water and season with salt and freshly ground black pepper.
Bring to the boil quickly, and skim off any scum or foam. Reduce heat and simmer 1½ hours. Add the tomato, lemon juice and turmeric, cover and simmer for about 1½ hours until the beans and chickpeas are tender but whole. Add more water if necessary; the ingredients should be covered with water throughout the cooking time. Adjust seasoning. Stir in the finely chopped onion before serving.

Serves 4

6 oz/150 g chickpeas
3 oz/75 g pearl barley
6 carrots
4 oz/100 g green beans
1 onion, chopped
3 tbsp. oil
2 tsp. chilli powder
¼ cooked chicken
salt and pepper



Souffle topping:
½ pint/250 ml thick whitle sauce
3 eggs, separated
1 oz grated parmesan cheese

Soak chickpeas overnight in water. The following day cook until tender. Soak the pearl barley separately and boil until cooked. Drain. Cook the carrots and green beans separately, drain.
Fry the onion and cooked green beans in oil for 5 minutes. Add chilli powder and stir for 1 minute. Remove the chicken flesh from the bone, chop and add to the mixture. Add the carrots, chickpeas, pearl barley and the salt and pepper. Bring to the boil and pour into a casserole.


Souffle topping:
Beat the white sauce, egg yolks and cheese together. Fold in the stiffly beaten egg white. Spoon over the chicken mixture. Bake at 400° (Mark 6) for 25-30 minutes.

Serves 6

1 roasting chicken, cut into large pieces
2 tbsp. cooking oil
½ lb/200 g onions, sliced
½ lb/200 g courgettes, sliced
½ lb/200 g carrots, diced
½ lb/200 g turnips, diced
1 tsp. curry paste
1 tsp. chilli powder
1 tsp. curry powder
1 tsp. ground ginger
½ tsp. saffron
1 oz/25 g flour
¾ pint/400 ml chicken stock
2 tbsp. tomato purée
1 can (16 oz/400 g) chickpeas
8 oz/200g couscous
1 tbsp. raisins
1 tbsp. blanched split almonds
salt and black pepper.

Saute the sliced onions with the chicken pieces in a large saucepan until brown. Add all the seasoning, spices and the flour, stir well. Pour on the stock, mixed with the tomato purée and bring to the boil. Add sliced courgettes, diced carrots, turnips, and half the can of chickpeas. Simmer slowly for 1½ hours.
Boil couscous (as you do rice), drain well and pile into a neat mound. Soak the raisins in a little boiling water until swollen, sprinkle on top of the couscous with the almonds and the rest of the chickpeas. Serve with the chicken stew.

Variation: Instead of chicken, use 2 lbs/ 800 g of lean stewing lamb or a mixture of 1 lb/400 g lamb, ½ lb/200 g beef and half a chicken.

1 lb/500 g lamb, cubed
4 oz/100 lamb fat from the
   tail, chopped
salt, to taste
½ tsp. black pepper
½ tsp chilli pepper
1 tsp. hot sauce
1 onion, chopped
5 oz/125 g oil
2 tbsp. tomato purée
2 or 3 potatoes, whole
2 lbs/1 kg fresh faba beans
4 oz/100 g chickpeas, presoaked
2 small courgettes
2 turnips
4 artichoke hearts or
1 cardoon foot
1½ lbs/750 g couscous
1 oz/25 g butter
pinch of cinnamon
pinch of ground rose hips
salt, to taste

Coat the meat and fat with the salt, black pepper, chilli pepper and the hot sauce. In a couscous pan fry the chopped onion in oil for a few minutes. Add the tomato purée with a glass of water and cook for 15-20 minutes. Add the potatoes, faba beans, courgettes, turnips and artichoke hearts (or cardoon foot). Cover with water and bring to the boil.

Humidify the couscous by spraying cold water over it. Place in the "couscoussier" (pan with holes in it like a sieve which fits on top of the "couscous" pan) without pressing it down. Place the couscoussier on top of the couscous pan and steam the couscous for 30-40 minutes (from the time it begins to steam). Remove the couscoussier but leave the couscous on the heat. Cool the couscous down with cold water, drain it and pour it into a bowl or a tray. Separate each grain by lifting it with the back of a wooden spoon. Return the couscous to the couscoussier and replace on the couscous pan. Steam for a further half hour. Put the couscous into a serving dish.
With a ladle skim off the fat from the stew and add it to the butter, cinnamon and rose hips. Pour some of the liquid into the couscous and mix. Add the rest to the stew, mix well, adding more water to taste. Place in a separate serving dish. Leave it to rest a moment and serve.

Variation: Replace the lamb and lamb fat with a chicken, cut into pieces.

1 lb/400 g chickpeas
1 large onion, chopped
1 carrot, sliced
1 stalk celery, diced
1 bacon bone with trimmings
bunch of herbs (parsley, thyme, bay leaf, garlic)
2 tbsp. cooking oil
1 sausage (a chirozo or any highly spiced continental boiling sausage)
1 small can tomato purée
salt and pepper
garlic and parsley for garnish
1 tbsp. olive oil

Soak the chickpeas overnight. Drain. Put them in a large saucepan with plenty of fresh water, the chopped onion, the sliced carrot and the celery. Add the bacon bone and the herbs tied up in a small piece of cotton. Add 2 tbsp. of oil to the cooking water. Bring the contents of the pan slowly to the boil (skim, if necessary) and boil gently over a very low heat for 2 hours. Add the sausage. Boil for another 2-3 hours until the chickpeas are tender. Drain the stock into a bowl, remove the herbs. Put the chickpeas, bacon, etc. into a casserole. Mix the tomato purée with the cooking liquor, pour over the chickpeas, mixing well, adjust seasoning. Cover the casserole and cook in a moderate oven 325°F (or Gas Mark 3) for 1-2 hours. Add more stock or boiling water, if necessary. A quarter of an hour before serving, stir in the finely chopped garlic and parsley and 1 tbsp. olive oil. Cut the sausage into chunks and cut the bacon off the bone. Serve with garlic bread.

½ lb/200 g chickpeas
1 sheep's tripe (about 1 lb/400 g)
2 strips of lemon peel
2 garlic cloves, crushed
2 medium onions, sliced
salt
4 oz/100 g butter
black pepper
paprika
chives, chopped
Lemon and egg sauce (Terbiye)
2 eggs
juice of 1 lemon
chicken stock
salt and pepper

Soak the chickpeas overnight in cold water. The following day, drain and cover them in fresh water, bring to the boil and cook until soft. Wash the tripe, put it into a large saucepan, cover it with cold water, bring to the boil and drain immediately. Chop the tripe into small pieces and cover with fresh water. Simmer for 2 hours with lemon rind, crushed garlic and salt. When the chickpeas and tripe are tender, fry the sliced onions in butter until they are transparent, add the drained chickpeas, the tripe (with about 1 pint/450 ml of the cooking liquor), salt and plenty of freshly ground black pepper. Simmer for about 20 minutes. Serve hot with paprika and chives or a lemon and egg sauce.

Sauce:
Beat the eggs, then continue to beat
while gradually adding the lemon juice.
Season and add about 2 tbsp. stock
(not boiling), mix well.

Lumpia Pancakes:
2 eggs
3 oz/75 g cornflour
½ pint/250 ml water
peanut oil

Filling:
2 tbsp. oil
1 garlic clove, crushed
1 small onion, thinly sliced
4 oz/100 g parboiled lean pork, diced
2 oz/50 g ham, shredded
4 tbsp. peeled chopped prawn
2 oz/50 g cooked chickpeas
8 oz/200 g ubod (coconut palm hearts),
shredded
6 oz/150 g French beans, shelled
1 carrot, shredded
12 oz/300 g cabbage, shredded
12 sprigs onions
salt and pepper
12 crisp lettuce leaves
12 lumpia pancakes

Lumpiang Ubod sauce:
¼ pint (or more) chicken stock
2 oz/50 g sugar
2 tbsp. soya sauce
salt
1 tbsp. cornflour
3 tbsp. cold water
1-2 tsp. finely minced garlic

Pancakes: Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks. Blend the cornflour with water, adding the water gradually to ensure smoothness. Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat. Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes. Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.

Filling: Heat the oil and lightly fry the garlic and onion until soft. Add the pork and ham, cook, stirring for a few minutes. Add prawns and chickpeas and cook a little longer. Stir in the ubod, beans, carrot and cabbage. Season with salt and pepper. Cover and simmer until the vegetables are just tender. Drain and cool. Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake. Serve with Lumpiang Ubod sauce.

Sauce: Bring the stock to the boil with the sugar, soya sauce and salt. Blend the cornflour with the cold water and stir it into the stock. Simmer, stirring for 2-3 minutes, until the sauce thickens. Sprinkle the minced garlic on the top.

2 tbsp. corn oil
1 onion, finely chopped
1 tsp. turmeric
1 roasting chicken (about 4 lbs/2 kg)
½ lb/200 g chickpeas, soaked overnight
juice of 1 lemon or more, to taste
3 garlic cloves, crushed
salt
black pepper or a pinch of cayenne

Heat the oil in a large saucepan and fry the chopped onion until soft and golden. Stir in the turmeric. Add the whole chicken, turning frequently until yellow all over. Add a pint of water just over ½ liter), the soaked and drained chickpeas, lemon juice and garlic. Season with salt and black pepper (or cayenne). Bring to the boil, cover and simmer gently for about 1 hour until the chicken is tender and the chickpeas soft. Check the seasoning and serve jointed.

9 oz/225 g chickpea flour
1 teacup cold water
1 lb/400 g lean ground beef
2 large onions, grated
1 tsp. salt
¼ tsp. pepper
½ tsp. saffron
¼ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. baking soda

Mix the chickpea flour with the water and add it to the meat together with the onions, salt, pepper, saffron, cinnamon, nutmeg and baking soda. Knead well and shape into patties, press a hole through the center of each to ensure even cooking. Fry the patties on both sides in butter until brown. Serve hot or cold.


Serves 4-6

2 large onions
1 lb/400 g lean ground beef
1tsp. salt
¼ tsp. pepper
12 oz/300 g chickpea flour
2 tbsp. butter
1 can chickpea broth
2 oz/50 ml lemon juice
3 tsp. sugar
½ tsp. saffron

Grate 1 onion and mix it with the ground beef. Add the salt, pepper and the chickpea flour. Work the mixture with the hands until smooth and elastic. Shape into large balls. Slice the other onion and sauté it in the butter until golden brown. Add the meatballs and sauté until brown. Add the chicken broth, lemon juice, sugar and saffron. Cover and simmer gently on top of the stove for 1 hour (or bake covered in the oven for 1 hour or more at 350°F, turn once).

2 onions, finely chopped
2 oz/50 g fat
1 cauliflower, cut into flowerets
3 oz/75 g chickpeas
½ tsp. chilli powder
¼ tsp. ground turmeric
½ tsp. curry powder
2 tbsp. desiccated coconut
1 tsp. salt
juice of 1 lemon

Fry the onions in fat for about 5 minutes. Add the cauliflower and chickpaes (which have previously been soaked overnight and cooked until just tender) and all the spices along with the desiccated coconut and salt. Pour in 1 teacup of water and cook gently until the cauliflower is cooked. Stir in the lemon juice.

Serves 6

1 lb/400 g finely ground/minced beef
2 small onions, chopped
3 oz/75 g chickpeas, soaked overnight
4 cloves
4 cardamoms
8 black peppercorns
salt and pepper
1 egg, beaten

Mix the minced beef, chopped onions, soaked and drained chickpeas, cloves, the seeds from the cardamoms, peppercorns and salt. Put into a thick-based saucepan and cover with water. Bring to the boil and cook gently until the water has evaporated and the meat and chickpeas are tender. Add the beaten egg and pass the mixture through a mincer. Season to taste. When cool, mould into small flat cakes and fry until golden brown.

Serves 4

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