fava beans sark style 

Foul-mudammas or ful medames or slight variations of this spelling (Egyptian Fava Bean Stew) is a common dish made by Lebanese, Syrians, Armenians (from Aleppo like Isgouhi!), all over the Middle East and North Africa, and of course Egypt! Naturally everyone has their own little variations but the basic idea runs through all of them. Since it has such a widespread appeal, it must be worth trying, guys!

Actual fresh fava beans are rarely available in the US. In Italy they eat them fresh in the spring (early May) with pecorino cheese, but bob does not recall worrying about removing the inner peel after popping them out of their pods the few times he experienced this tradition. A more sophisticated version of this Italian dish boils the beans for a few minutes first (blanching!) to allow them to be peeled and cooled, requiring a kitchen process not appropriate for a picnic setting.

Frozen fresh fava beans are our preference here. It is not clear whether peeled frozen fava beans are better than those which are not peeled, but we have used either one and both seem to work well here. "Double peeled" (as in the Sadaf product) refers to first out of the pods, then removing the inner skin of each bean. "Shelled" is apparently an ambiguous term. Of course if you can score some actual fresh fava beans, this recipe also works.

This is a great protein component of a vegetarian meal with other sides or a big salad. In the fava bean world it also serves as a breakfast dish.

ingredients

1 14-16 oz package frozen green fava beans

1 onion, chopped

2 T olive oil

3 or more garlic cloves, pressed (depending on your love for this ingredient)

1 heaping T tomato paste

1 heaping t pepper paste

1 t cumin or to taste

1/4 t allspice

salt and pepper to taste

1/4 c chopped parsley

1 t lemon juice (Isgouhi suggestion)

instruction

1. Boil the fava beans for about 5 minutes, then drain. 
2. Saute' the onion and then garlic in olive oil until softened.
3. Saute' the fava beans and garlic for a minute, then add the tomato and pepper pastes, cumin, allspice salt and pepper.
4. Add some water if too thick. Let simmer 10-15 minutes.
5. Remove from heat and add the lemon juice and parsley.

notes

1. Aleppo: https://mirrorspectator.com/2023/02/16/recipe-corner-memories-of-aleppos-favorite-foul-or-ful/
2. History: https://saffronandherbs.com/2023/01/16/ful-medames-egyptian-fava-bean-stew/
3. Palestine: https://www.google.com/search?q=palestinian+Fava+Bean+Stew&oq=palestinian+Fava+Bean+Stew
   "Foul is a staple food not just in Palestine, but also across the Middle East, it’s a cheap popular healthy dish. The fava beans themselves are known to carry the highest amount of protein within the beans family. It’s also high in fiber and other nutrients. And best of all a vegan dish for all the vegan lovers."
4. Google search: https://www.google.com/search?q=fava+beans+egyptian+dish&oq=fava+beans+egyptian
5. Italian fresh favas: 1, 2, search.
6. Goya frozen (green) fava beans, Sultan frozen green fava beans (we've used both).
7. Buy green fava beans.
8. Illustrations available.