legumes and beans

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  Red lentil kibbeh

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  Chickpea in yogurt sauce (Fattet al-hummus)

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  Pomegranate soup (Ashe-e-anar)

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  Blackeyed peas in tomato sauce

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  Foraging wild edible greens

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  Mung beans and potatoes (Mash wbatata)

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  Split-fava bean casserole (Bessara)

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  Red lentil and chard soup

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  Broad beans in basil dressing

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  Lamb shank and bean soup

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  Beans and grains casserole (Makhlouta)