Garlic and Dill Fava Bean Salad (Bagula)
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.
Garlic and Dill Fava Bean Salad (Bagula)
Ingredients
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish. Serve it as a side dish or vegan main course.
Yield: serves 4-6
Ingredients
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1 lb. small dried fava beans, soaked overnight
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1⁄4 cup olive oil
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3 tbsp. minced parsley
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3 tbsp. minced dill
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1 tsp. ground cumin
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4 cloves garlic, mashed into a paste
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Juice of 1 lemon
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Kosher salt and freshly ground black pepper, to taste
Instructions
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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.
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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.
- 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.
- 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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