associated with fasting during Lent and Good Friday. The beans are soaked in water overnight, cooked in oil with garlic and fresh or dried mint, then dressed with olive oil or vinegar before serving. The meal has also travelled as far as Malaysia, in particular the state of Johore, and Singapore where it has been adapted into the local recipe kacang pool, which incorporates ghee in place of oil and minced meat. Kidney beans and baked beans are also added to give the dish more body. Salad Ful medames salad () is an Arab breakfast mezze favorite, but it is also eaten as a hearty salad. It typically consists of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt. See also List of Middle Eastern dishes Egyptian cuisine References External links Ottolenghi, Yotam. "The perfect hummus debate", The Guardian, June 29, 2010. Cuisine and Culture: A History of Food and People by Linda Civitello Ancient Egyptian cuisine Egyptian cuisine Sudanese cuisine Appetizers Legume dishes Vegetable dishes Yemeni cuisine Lenten foods Vegan cuisine Ethiopian cuisine Eritrean cuisine Middle Eastern cuisine North African cuisine