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Grosse Projekte


Gewürze aus Santa Lemusa


The disguise of Agent Enigma, the Lemusan Secret Service's woman in the Emirates, was so good that Hektor Maille ultimately suspected he saw her everywhere: in every covered figure and even under every tarpaulin covering in the harbour that looked a bit like an art work and under which could be hidden an entire laboratory – complete with the kidnapped professor.


Crushed Broad Beans

Cheap, rich in protein and easy to cook, broad beans form the basic nutrition of the Arabian kitchen. Anybody who visits a supermarket in the Emirates can see rows of cans of «Foul» (pronounced «fool»). There are many ways in which these beans can be prepared. Here we provide a recipe that Hektor Maille was served in the restaurant «Al Maskoof» in Sharjah. Naturally, this dish can be prepared with dehydrated beans that have been soaked in water for a few hours before use. We have used canned beans here – just as the chefs did at «Al Maskoof».

Ingredients (for 4 persons)

1 can broad beans (400 g)

½ teaspoon ajwain

1 teaspoon coriander seeds

½ teaspoon cumin

2 tablespoon olive oil

3 pods garlic, pressed

1 tomatoe, skinned and chopped

1 dried chili, crumbled

2 teaspoons sesame paste (Tahini)

2 or 4 tablespoons lime juice


Some flat parsley, picked from the stalk, about 3 tablespoons


  1. Wash the broad beans under running water and drain well.
  2. Put ajwain, coriander and cumin in a mortar and squeeze it slightly.
  3. Warm Oil in a pan. Add garlic and stir fry for a short moment. Add the squeezed spices and let it get warm for a moment – try not to burn the garlic.
  4. Add tomato, 1 dl water and chili. Bring to boil briefly.
  5. Mix in the broad beans, reduce heat to minimum, cover and let simmer for about 10 minutes.
  6. Remove lid and continue to cook until the sauce gets thicker. Crush some of the beans with a wooden spoon (this gives the sauce a more creamy consistency).
  7. Remove from the heat, add sesame paste and lemon juice, salt to taste, cover and let rest for at least 20 more minutes.
  8. Add parsley at the end.

The Foul has a really alluring taste, but with its rosy colour for some eyes it does not look very appetising. One can improve the visual impression of the dish by sprinkling lots of parsley on it – or by adding some fresh pieces of a deseeded tomato.

Jareesh, Foul and a big chicken – HOIO-menu-test in Lungern on January 3, 2010.

More about the travel adventure of Secret Agent Hektor Maille:

With every morsel of this Arabic menu, secret agent Hektor Maille bit deeper into the question of what a Lemusan water-lily from a Swedish pond could possibly have to do with the kidnapping of Professor Koslow:

  • Kabab Laham (Minced Lamb on a Skewer)
  • Jareesh (Spicy crushed wheat with vegetables)
  • Foul (Crushed Broad Beans)

First Publication: 31-12-2009

Modifications: 25-1-2011, 19-6-2011, 14-11-2011, 14-12-2011