Egyptian Edamame Stew

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

Your rating: None Average: 3.8 (143 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.

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Egyptian Edamame Stew Recipe

34 Reviews for Egyptian Edamame Stew


This was pretty tasty. I have never cooked with edamame before, and really liked the taste and texture that it added to the dish. I added a little crumbled feta and it was delicious!

Jill, Chicago, IL


Really fantastic, better than you'd think from the sum of its ingredients. It reheats well, too, always a nice bonus. I add some bell pepper and carrot because I found the ratio of beans to veggies a little high.

veghead, Baltimore, MD


We loved this served over couscous! It was easy to make and my family said "it's a keeper"

Anonymous, Fort Worth, TX


This recipe was even better than expected. My husband was convinced he would hate it, and even had pizza standing by in case it was completely inedible. He cleaned his plate! The recipe was very easy, though I recommend a food processor for all the chopping. I will definitely make this again.

Anonymous, Norfolk, CT

Comments (1)


Anonymous wrote 1 year 45 weeks ago

The recipe seems to be

The recipe seems to be missing salt. That would certainly cause it to taste bland and as it something was missing. I added salt and it tasted just fine.

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