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 pan 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.