Foul is a lebanese specialty that I was lucky enough to learn from my mother in law Shirly. She is the most amazing cook and is famous for her incredible lebanese cooking.
Any time that you go to her house you are greeted with a warm fresh bowl of foul, right off the stove – I hope you get to visit her one day, not only for her unbelievably warm hospitality but also for that warm bowl of foul. It’s perfect for those cold, rainy days when all you want to do I stay home cuddled up on the sofa with your favorite TV shows. This post is dedicated to Shirly. Here’s how you make it!
You will need
- 1 cup water
- 2 tablespoons olive oil
- 1 can fava beans (found at middle eastern stores)
- juice of 1 lemon
- 4 garlic cloves minced
- salt to taste
- parsley for garnish
- Start by rinsing the fava beans well in a colander until the water runs clear.
- Transfer them to a medium saucepan and add the water and 1 tablespoon of oil, bring to a simmer on low heat for 15 minutes until the fava beans have absorbed the water a little and the contents of the saucepan are soft.
- Remove the saucepan from the heat, add the minced garlic, the juice of 1 lemon, and the salt. Mix well.
- Transfer to your serving bowl and top with the remaining olive oil and parsley. It also tastes great topped with cilantro.