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Weekend Snack: Lupini Beans (Tormos)-طرمس


Lupini beans, we call them in Lebanon "Tormos", are one of my favorite snacks, I love them with beer. You can get them dry or you can get ready to eat in jars soaked in water and salt from Middle Eastern stores or online. They are highly nutritive and close to soy bean protein in content.
Soak Lupini Beans overnight in water (1 cup is enough for few people). Drain and add fresh water and simmer for one hour. Then drain off all the water and add fresh water at least twice a day. Keep changing and adding fresh water till bitterness disappears, which might take up to 5 days or more. Sounds difficult? Well yes it is, cause they are bitter and you have to get rid of all the bitterness until they are soft to chew on and edible. This is why I like to buy them ready to eat. And when they are ready to eat, you can keep them in the refrigerator soaked in water and some salt too, but you still have to change the water every now and then. To serve them, drain the water, sprinkle salt and serve. To eat them, you have to discard the skin and eat the bean only.

MAG

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13 comments:

Passionate baker...& beyond said...

Hi Mag, got here from Fraida's & am eager to go through your blog! I love middle eastern cuisine. This picture of beans is lovely; why don;t you send it for the CLICK May event to Jugalbandi where the month's theme is beans? Ciao

by MAG said...

Thank you thank you! Hmmm... yes why not participate, thanks for letting me know about it :)

farida said...

Mag, thank you so much for the lovely comment you left on my blog. I came to check out yours and I absolutely love it! It is beautiful and your recipes would all suit my palate:) You are right, there are some similarities between the cuisines of Azerbaijan and Lebanon. I am subscribing to you and would like to add you to my blogroll, if you don't mind! Cheers from my kitchen:)

Farida

by MAG said...

Thanks Farida for subscribing and listing me to your blogroll, I did so too :) Double cheers!!!

Passionate baker...& beyond said...

Me again MAG...am subscribing too. Have already subscribed to Farida's; love her spot on the web as well!! Thanks for the foodbuzz add-on. Cheers to you my friend. Take care!!

by MAG said...

Hey welcome again! Thanks a lot for the subscription, I am subscribing to your site too, I already subscribed to Farida's :) I love her site too! Cheers to you too my friend, I'll catch you on Foodbuzz too!

Núria said...

Hola By Mag! What a coincidence! Today I read another post on Lupini beans at The Salty Cod blog! Here in Spain, this legume is called altramuces and it's not consumed as much as it was many years ago, but in Portugal seems to be so fashionable too :D

by MAG said...

Marhaba Nuria!
(Marhaba=hello in Arabic :)
Thank you for visiting my blog :) See even the pronunciation is similar! Amazing! And they are very good with beer!

prettybaker said...

Finally!!! I now know the word in english for Turmus!!I love turmus!!

by MAG said...

Hey Prettybaker! I love Turmus too, a very healthy snack indeed!

The Gypsy said...

Hi, I just stumbled on your blog because I was looking for a photo of tomos to post on mine! I'm glad I came here and I will be visiting again, and I will also put a link on my blog to yours explaining about Tormos :-)

Clipdash said...

Just came across this post in doing some research on Tormos.

The Talmud discusses this bean, and gives the advice to boil it 7 times to remove all bitterness and bring out its sweetness.

Hope this helps!

Anonymous said...

Hello.

I noticed this original blog is from some years ago but I am hoping I can still reach you...

I got some seeds this past spring and grew some of the Lupin beans but now am not sure what to do with them. All of the recipes I am finding are for dry beans; mine are fresh.

Do you know if there is a difference in how the beans are prepared if they are fresh vs. dried?

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
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