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Egyptian Edamame Stew

January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (152 votes)

A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur or warm whole-wheat pita bread to soak up the sauce.



READER'S COMMENT:
"If you love the "Mexican" flavors of cumin and cilantro, you will love this easy, quick to table meal. Just made tonight and served over brown basmati rice. This is so good, easy, and flavorful, it reminds me why eating vegetarian at...
Egyptian Edamame Stew

36 Reviews for Egyptian Edamame Stew

02/01/2011
Really Tasty!

I made this for dinner tonight and it came out perfect. I added a half an eggplant that had been sitting in the fridge and added a little bit of hot sauce to my serving. I had as is but my parents had it over brown rice and thought it was great!

Comments
01/31/2011
Delicious

This was so easy to prepare, and absolutely delicious. I served it with Israeli couscous and flatbread, and it was perfect. I found ready-to-eat edamame, so I skipped the boiling step which cut down on the time even more. It was also very filling. I made it for lunch, and my husband and I didn't even get hungry for supper that day.

Easy to prepare
Comments
11/03/2010
Anonymous

If you love the "Mexican" flavors of cumin and cilantro, you will love this easy, quick to table meal. Just made tonight and served over brown basmati rice. This is so good, easy, and flavorful, it reminds me why eating vegetarian at least sometimes brings you back to flavor. A wonderful taste experience, and good for you!

Comments
06/15/2010
Anonymous

My husband and I love this recipe and it has become a staple at our house. It is so fresh tasting. We typically add more spices and cut out the cilantro/mint addition. Lemon juice and feta cheese are a must. Originally we ate it with couscous, which is wonderful, but you can eat it with quinoa for a gluten free alternative (certainly other whole grains would be just as yummy). Can't wait to make it with fresh tomatoes and zucchini from the garden!

Comments
04/23/2010
Anonymous

I was really hesitant about this recipe when my friend brought it over for cooking night. I am usually a meat eater and stray away from ethnic food, but this was DELICIOUS. I will absolutely make this again and am looking forward to the leftovers.

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