Ingredients
Beans
- 500 gdried lupin beans, termes
- water, a great deal of it
Brine
- 3 litreswater
- 150 gsalt
- 1 tablespoonground cumin, optional
To serve
- salt
- lemon wedges
- ground cumin
- chilli flakes, optional
Directions
- Discard any that are shrivelled or discoloured. Those need only rinsing and are much simpler. Rinse the dried beans and put them in a large bowl. Cover them with plenty of cold water. Leave them to soak for twenty-four hours.
- Drain them and rinse them well the next day. Put the soaked beans in a large pot of fresh water. Bring them to the boil and cook them for one hour. Top up with boiling water if the level drops. They should be tender but still hold their shape.
- Drain them and rinse them under cold water. Put the boiled beans in a large bowl or bucket. Cover them with plenty of cold fresh water. Rinse the beans thoroughly at each change. Keep them somewhere cool or in the refrigerator.
- Warm water encourages spoilage over so many days. Continue this for at least five days. Taste one bean after five days to check. Spit it out immediately if it tastes bitter at all.
- Keep changing the water until no bitterness remains. Add the cumin now if you are using it. Pour the brine over the drained beans. Leave them in it for one to two days.
- Taste one and leave them longer if they are still flat. Storing them is done in that same brine. Keep them submerged in brine in the refrigerator. They last about a week stored this way. Discard them if the brine turns cloudy or smells sour. Serving them is done cold with lemon. Lift the beans out of the brine with a slotted spoon.
- Pile them into a bowl or a paper cone. Squeeze lemon over them generously. Sprinkle cumin and chilli over the top. Hold the bean between your teeth and press. The soft inside pops out and the skin is discarded.
Technique
- Termes is the Egyptian name for the same bean sold as termos in Lebanon and lupini in Italy.
- Sham el-Nessim falls on the Monday after Coptic Easter and is celebrated with salted fish, spring onions, eggs and lupins.
Substitutions
- Jarred lupini beans sold in Italian delicatessens are already debittered and brined, and need only rinsing.
- They are the safest and easiest option for anyone who has not prepared lupins before.
Variations
- Lebanese termos is prepared identically and served with salt and lemon on the seafront.
- Italian lupini are often brined with bay leaf and garlic.
- Some Egyptian vendors add a little vinegar to the brine.
History
Sold by street carts and eaten in quantity at Sham el-Nessim, the spring festival that follows Coptic Easter.
Frequently asked questions
What is Termes?
Termes is a snack from Egypt: salted lupin beans soaked and brined, popped from their skins by hand. Sold by street carts and eaten in quantity at Sham el-Nessim, the spring festival that follows Coptic Easter.
How long does Termes take to make?
Termes takes 20 minutes plus 5 to 7 days soaking of preparation and 1 hour of cooking. The recipe makes serves 6 as a snack. It is rated medium to make.
What can I substitute in Termes?
Yes, within limits. Jarred lupini beans sold in Italian delicatessens are already debittered and brined, and need only rinsing. They are the safest and easiest option for anyone who has not prepared lupins before.
