Food for the Egyptian masses, and delicious too. Heat the beans and liquid to nearly boiling. Mash garlic and salt to a paste in a medium bowl. Add the tomato and scallions to the bowl. Drain the beans, reserving a few tablespoons of the cooking liquid. Add the beans and reserved liquid to the bowl. Add the lemon juice to the bowl. Add olive oil (approx 1/8 C) to moisten everything. Stir and adjust seasoning. Salt for slight flavor. Olive oil for body. Lemon juice should not be overpowering, counter with olive oil or reserved liquid. Serve with warm pita on flat plates, without utensils! FWM@ASHLAND.BBT.COM (FRED MEDLIN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.