Yes similar. Arabic and Turkish cuisines are very similar

>I commend your efforts! It's a time consuming process without a great yield. Nothing like homemade. My Gram's had an awesome toothsome dough, which to me, makes the whole experience.

Thank you very much

Ok tell me what you want to see in your search history:))

usual 30-40 min. Something I have in the freezer (like Chebureki). It just needs to be fried

Thanks. Yogurt with zatar ( mix of spices) and olive oil

Arabic but in Turkey:)

Thanks.

Firstly, you have to soak the beans in water for about 12 hours (I usually let it soak for the night). And yes, I do add some stuff with it, like chickpeas, lentils, carrots, onions, garlic, lemon (with its skin), tomato and coriander seeds. Then I cook it in the pressure cooker for about 4 hours. After the beans are cooked, follow the recipe I gave above.

Usual I use dry beans. For dry beans (Pick any dirt out of the beans and wash under cold to clean. Soak the beans completely submerged in water overnight, then discard the soaking liquid and rinse.

Pressure Cooker: Pour into a pressure cooker. Use 2 cups of water/cup of dry beans. Lock the lid of the pressure into place and increase the heat. Once it starts to whistle, reduce the heat and leave to cook for 30 mins. Remove from heat and allow the pressure to come down naturally for around 10 mins or run under a cold tap for 3 mins, then open.

On the Hob: add a fresh batch of water into a pan and simmer at low heat for between 1-1 ½ or hours until beans are tender. ) put the cooked beans into a blender, put some spice like cumin, coriander and salt. Also add a small piece of garlic and also you can put some tahini. Mash the beans until they have a fine consistency, then put it in the bowl. After it's in the bowl, you can chop up half a tomato (or as much as you like) and add it in. Then to finish it off you can add spices to the top, a squeeze of lemon (or as much as you like also) but most importantly add olive oil or linseed oil.

I lived in Egypt about 15 years. My husband is Egyptian. I know almost all Arabic cuisine. Ful takes a lot of time to cook, but making the dish itself is quite easy; you put the cooked beans into a blender, put some spice like cumin, coriander and salt. Also add a small piece of garlic and also you can put some tahini. Mash the beans until they have a fine consistency, then put it in the bowl. After it's in the bowl, you can chop up half a tomato (or as much as you like) and add it in. Then to finish it off you can add spices to the top, a squeeze of lemon (or as much as you like also) but most importantly add olive oil or linseed oil.

Foul mudammas, pronounced "fool mudammas,"  is a popular vegan dish throughout the Middle East and the Levant, but it is actually considered Egypt's national dish.

Along with falafel and koshari, foul mudammas-also known as ful medames--is the daily grub of the Egyptian people. A humble but tasty vegan meal made of fava beans and served for late breakfast, lunch or even dinner.

Foul mudammas is basically stewed fava beans (or broad beans), typically seasoned with a little ground cumin and finished with good extra virgin olive oil. Egyptians serve with warm pita bread and jazz it up with lemon juice, fresh veggies and herbs.