Best Fava Bean Salad Fool Meudane Middle East Palestine Recipes

Fava Bean Salad (Fool Meudane) Middle East, Palestine image

Provided by Palis Favorites

Time 10m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 7

Steps:

In a frying pan, add the olive oil and garlic, stir for a minute or so to bring out flavor.
Peel the fava beans before adding them to the frying pan. This makes for a smoother dish.
Add the lemon juice and salt. Mix together and cover for a minute or two.
If you have a nice, ripe tomato, dice it small and add it to the frying pan. It gives a real nice flavor to the dish. If its not ripe, leave the tomato out.
Cover and let simmer for 2-3 minutes, mixing occasionaly.
Turn off the fire, and take a fork and smash all the ingredients together. You dont want to make it a smooth paste like hummous, but rather one with little "chunks" in it.
Garnish with parsley and olive oil. This is normally served with pita bread. Enjoy!

Nutrition Facts : Calories 501.3, Fat 21.4, SaturatedFat 3, Sodium 1178.9, Carbohydrate 58.9, Fiber 15.5, Sugar 5.9, Protein 21.8

Easy Fava Bean Salad image

Provided by Marianne

Time 15m

Yield 2

Number Of Ingredients 8

1 (14.5 ounce) can fava beans, drained and rinsed
½ onion, chopped
½ tomato, chopped
1 large lemon, juiced
3 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt
1 clove garlic, minced

Steps:

Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 41.2 g, Fat 7.7 g, Fiber 9.6 g, Protein 10.8 g, SaturatedFat 1 g, Sodium 3043 mg, Sugar 4 g

Fuul (Somali-Style Fava Bean Stew) image

Provided by Ifrah F. Ahmed

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, finely diced
5 garlic cloves, minced or crushed
4 large tomatoes, roughly chopped
1 teaspoon fine sea salt or to taste
4 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 (14-ounce) can small fava beans, rinsed
1/4 cup tomato sauce
1 handful cilantro leaves, washed and roughly chopped
Anjero or other flatbread, for serving (optional)

Steps:

In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.