Yield: 8 servings
|2 cups||Fava beans; soaked in|
|\N \N||Salt and pepper; to taste|
|2 \N||Cloves garlic; crushed|
|¼ cup||Olive oil|
|¼ cup||Lemon juice|
|2 tablespoons||Fresh coriander leaves; finely chopped|
|\N \N||OR parsley|
Drain the fava beans but reserve the water. Skin the beans and place in a saucepan. Measure the reserved water, and top up if necessary to alike 6 cups; then bring to a boil. Cover the saucepan and cook over low heat for about 1 hour or until the fava beans are tender. Puree in a blender.
Return the puree to the saucepan and stir in the remaining ingredients except the coriander leaves or parsley. Bring to a boil and cook for about 5 minutes over low heat. Serve in individual bowls garnished with the parsley or coriander leaves.
*Hanneman >"Fool Nabed," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.