Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Fava beans; soaked in |
| 6 cups | Water |
| \N \N | Salt and pepper; to taste |
| 1 teaspoon | Cumin |
| 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.