纳斯鲁拉(Nawal Nasrallah)是把这本书翻译成英文的研究人员和美食作家。他推测，这是因为鹰嘴豆在当时被认为是一种高级食材，蚕豆则被视为穷人的食物。不管是在中世纪还是今天，烹饪书的作者都想炫耀他们优雅的菜肴。

Although both ingredients do feature in most regional cuisines, she said that Egypt's subsequent embrace of broad beans over chickpeas could simply be down to availability.

虽然这两种食材在多数地方菜系中都出现过，但她说，埃及后来之所以更喜欢蚕豆而不是鹰嘴豆，可能只是因为蚕豆更易获得。

"I think it depends on what you have and what grows abundantly… I think chickpeas are more abundant in the Levant, which why they use them. Whereas from ancient times, broad beans were used more in northern Africa… It's all about economics. It's cheap, it's available. In fact, they say that broad beans are 'the kebab of the poor'."

“我认为这取决于拥有的资源，以及哪些食材长得更茂盛，鹰嘴豆在黎凡特地区更充足，这就是为什么他们要用鹰嘴豆。然而从古代开始，北非地区更多使用蚕豆，这一切都与经济有关。蚕豆很便宜且更容易买到。生活中人们常说蚕豆是穷人的烤肉串。”

This link to ancient Egypt is regularly cited as key to the broad bean's enduring popularity in the country. Everyday Egyptians will trumpet ful medames and taameya as 'the food of the pharaohs' – there are widely cited records of broad bean traces being found in ancient tombs and claims that paintings from ancient Egyptian times show people cooking taameya.

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