The Middle Eastern kitchen is rich with vegetarian options. In the Palestinian villages, people live off the land and what it gives, from seasonal vegetables to fresh olive oil, and thus this beautiful green fava bean salad that celebrates spring in all its might. Light and fresh are the two words that come to mind. Great as a side dish for iftar or suhoor. I hope you get to try it!
Ingredients
- 2 lb fresh fava beans
- 3 cloves garlic
- 3 – 4 tbsp Lemon juice
- 1 tbsp sumac
- 4 tbs Olive oil
- 1/2 bunch Cilantro washed, trimmed, and chopped
- Water for boiling
Instructions
- Start buy washing the fava beans and trimming the ends making sure to pull down the side of the bean, you will notice a thread like string, discard of it as it’s very tough to eat. Cut the fava beans across into bite sizes and place in a pot. Fill the pot with water cover and boil until tender ( test one piece by trying to push against the spoon, you need it to be tender and hold its shape, not mushy ).
- Using a strainer drain the water and let cool.
- In a serving mash 3 cloves of garlic with salt, add 1 tablespoon of sumac, 3 – 4 tablespoons of lemon juice and 4 tablespoons of olive oil add the cooled fava beans mix well. Add 1/2 bunch of chopped cilantro and mix again, taste and adjust your seasoning.
- Enjoy with a side of pita bread, lemon wedges, olives and radishes.