Moroccan cuisine · Salads & Mezze

Chlada Foul Akhdar

Young fava beans simmered until tender and tossed warm with cumin, garlic, cilantro, and olive oil.

Ingredients · for 4 servings

• 800 g young fava beans, in the pod
• 3 garlic cloves
• 2 tsp cumin
• 1 bunch cilantro
• 1 lemon
• 5 tbsp olive oil
• 1 tsp paprika (sweet)
• Salt, pepper

Instructions

1. Shell the fava beans from their pods – about 300 g of beans remain – and finely chop the garlic.
2. Cook the beans in boiling salted water for 8–10 min, until tender, then refresh in cold water and peel off the pale skins if the beans aren't very young.
3. Toast the cumin in a dry pan for 1 min, until fragrant and nutty, and crush coarsely in a mortar.
4. Warm the olive oil in a pan, sweat the garlic and cumin for 1 min, then add the beans and toss over medium heat for 3 min.
5. Deglaze with the juice of half a lemon, season with salt, pepper, and paprika, and let cool slightly.
6. Roughly chop the cilantro, fold in generously, and serve the salad lukewarm with flatbread as part of a mezze spread.