Iraqi food Lamb fat breakfast Rich in energy, the most popular food
Beans with free fat
It is a very famous Iraqi food in Iraq. It is said that it is Halawih of origin and origin, that is, from the province of Babylon. The Karbalais developed it and added to it the original flavor and taste and mastered in preparing it, to suit the authentic and distinguished Iraqi taste. How to prepare it
Of course the ingredients are
Dried beans - bread - fat free - eggs - lemon or preferably bitter orange - onions as needed
The beans are soaked in lukewarm water for a whole day, then the beans are boiled for an hour and a half, after which they are left in hot water for two hours, for example, and they are peeled and left in a plate (attention not to throw away the excess water of the beans), after which the bread is cut and preferably light Iraqi bread, and soaked In the water of the beans a little so that it does not become a dough, then we transfer the free fat in the pan until it boils well, put the soaked bread in a dish and put the peeled beans on top, and then pour the free fat on it, here we hear the cries of bread, and this is a good sign that the dish is ready, then The eggs are slightly fried in the pan, turned over, and then placed directly on the bread and beans dish, then lemon is squeezed over it with a sprinkle of tanj (ground dry mint) and eaten with onions with the right hand
It is a very famous Iraqi food in Iraq. It is said that it is Halawih of origin and origin, that is, from the province of Babylon. The Karbalais developed it and added to it the original flavor and taste and mastered in preparing it, to suit the authentic and distinguished Iraqi taste. How to prepare it
Of course the ingredients are
Dried beans - bread - fat free - eggs - lemon or preferably bitter orange - onions as needed
The beans are soaked in lukewarm water for a whole day, then the beans are boiled for an hour and a half, after which they are left in hot water for two hours, for example, and they are peeled and left in a plate (attention not to throw away the excess water of the beans), after which the bread is cut and preferably light Iraqi bread, and soaked In the water of the beans a little so that it does not become a dough, then we transfer the free fat in the pan until it boils well, put the soaked bread in a dish and put the peeled beans on top, and then pour the free fat on it, here we hear the cries of bread, and this is a good sign that the dish is ready, then The eggs are slightly fried in the pan, turned over, and then placed directly on the bread and beans dish, then lemon is squeezed over it with a sprinkle of tanj (ground dry mint) and eaten with onions with the right hand
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