Fuhl (Fava Beans and Garlic)


  • 1 cup Dried fava beans
  • cold water
  • 2 tsp oregano
  • 1 medium onion, chopped
  • 1/2 cup olive oil
  • 4 cloves garlic, chopped
  • juice from 1 lemon
  • kosher salt to taste
  • chopped fresh mint

This is a dish that is commonly served in Egypt and other middle eastern country’s for breakfast.


  • Add the beans to a large bowl and add enough water to cover. Let soak overnight. Add more water that you think is necessary as the beans will expand and triple in volume.
  • The next day remove any beans that are floating, then discard the soaking liquid
  • Put the drained beans in a large sauce ┬ápan or stock pot, with fresh cold water. Do not add salt.
  • Bring to a boil, then turn down to a simmer.
  • Add the onion and oregano. Cover and simmer for one to two hours or until the beans are tender.
  • The outer husks will still be quite chewy when the insides are soft.They are done when the insides are soft.
  • In a skillet heat the olive oil and saute the garlic until it is just turning golden. Set aside.
  • When the beans are tender add salt.
  • Drain the beans but reserve the liquid.
  • Rinse the beans in cold water and chop them coarsely. A potato masher works well. Add more liquid as necessary.
  • Stir in the fresh lemon juice, half the garlic and olive oil.
  • Pour the remaining garlic and olive oil over the top, sprinkle with chopped mint and let sit for at least an hour before serving.
  • The mixture should be smooth and creamy.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.