Garlic and Dill Fava Bean Salad (Bagula)

  • Serves

    serves 4-6


Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Cafe in Portland, Oregon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.


  • 1 lb. small dried fava beans, soaked overnight
  • 14 cup olive oil
  • 3 tbsp. minced parsley
  • 3 tbsp. minced dill
  • 1 tsp. ground cumin
  • 4 cloves garlic, mashed into a paste
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes.

Step 2

Drain beans, and transfer to a bowl; add oil, parsley, dill, cumin, garlic, juice, and salt and pepper; let sit for 30 minutes to meld flavors before serving.

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