Levantine cuisine · Breakfast & Eggs

Foul bi Laban (Fava Beans with Yogurt)

Warm fava beans topped with garlic yogurt, rounded off with dried mint and olive oil.

Ingredients · for 4 servings

• 2 cans fava beans (400 g each)
• 400 g yogurt
• 3 garlic cloves
• 1 tbsp dried mint
• 1 lemon
• 5 tbsp olive oil
• 1 tsp cumin
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Put the fava beans with their liquid into a pot, add the cumin, and warm over medium heat for 8–10 min., until piping hot and very soft.
2. Mash about a third of the beans right in the pot with a potato masher so the mixture turns creamy, leaving the rest whole.
3. Grind the garlic with 1/2 tsp salt in a mortar into a paste and stir half of it with the lemon juice into the hot beans.
4. Stir the yogurt with the remaining garlic paste and a pinch of salt until smooth and pourable.
5. Spoon the beans into a shallow dish, pour the garlic yogurt over, and only marble the two together roughly rather than stirring them in.
6. Sprinkle with dried mint and chopped parsley, drizzle with the olive oil, and serve immediately with flatbread.