Creamy, slow-simmered fava beans mashed with garlic, lemon, and cumin, drizzled with olive oil and topped with fresh vegetables. This ancient dish is the bedrock of Palestinian breakfast culture.
Ingredients
2 cups dried fava beans, soaked overnight
4 cloves garlic, crushed
Juice of 2 lemons
3 tbsp extra-virgin olive oil
1 tsp cumin
1/2 tsp chili flakes
Salt to taste
Diced tomatoes for topping
Diced onion for topping
Chopped parsley
Hard-boiled eggs (optional)
Warm pita bread
Instructions
1Soak dried fava beans overnight in plenty of water. Drain, rinse, and place in a heavy pot with fresh water.
2Bring to a boil, then reduce heat and simmer for 1.5-2 hours until the beans are very tender and beginning to break down.
3Drain most of the liquid, reserving some. Mash about half the beans with a potato masher, leaving the rest whole for texture.
4Stir in crushed garlic, lemon juice, cumin, chili flakes, and salt. Add reserved cooking liquid if the mixture is too thick.
5Divide among bowls. Drizzle each generously with olive oil and top with diced tomatoes, onions, and chopped parsley.
6Serve with warm pita bread for scooping and optional hard-boiled eggs on the side.
Did You Know?
Palestinian street vendors start cooking ful at midnight, simmering it slowly through the night so it is perfectly creamy by the dawn breakfast rush.