Egyptian Fava Bean Salad Bagula Recipes

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MIDDLE EASTERN FRESH FAVA BEAN SALAD



Middle Eastern Fresh Fava Bean Salad image

Middle Eastern Fresh Fava Bean Salad

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 13

1 pound fresh fava beans (3-1/4 cups)
3 tablespoon olive oil
2 tablespoon lemon juice
0.25 teaspoon salt
0.25 teaspoon cracked black pepper
1 clove garlic, minced
1 cup chopped cucumber
1 cup chopped tomato
3 tablespoon snipped fresh parsley
Salt
Pepper
0.5 cup crumbled feta cheese
2 tablespoon capers, drained

Steps:

  • Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
  • In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
  • In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese and capers. Makes 6 servings.

Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Cholesterol 8 mg, Protein 9 g, SaturatedFat 2 g, Sodium 578 mg, Fat 9 g, UnsaturatedFat 0 g

EASY FAVA BEAN SALAD



Easy Fava Bean Salad image

Just tear off pieces of warm pita bread and scoop up this delicious Middle Eastern salad.

Provided by Marianne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 (14.5 ounce) can fava beans, drained and rinsed
½ onion, chopped
½ tomato, chopped
1 large lemon, juiced
3 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt
1 clove garlic, minced

Steps:

  • Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 41.2 g, Fat 7.7 g, Fiber 9.6 g, Protein 10.8 g, SaturatedFat 1 g, Sodium 3043 mg, Sugar 4 g

EGYPTIAN EGG SALAD



Egyptian egg salad image

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 15m

Number Of Ingredients 12

2 large eggs
1 lemon , juiced
1 tbsp tahini
1 tbsp rapeseed oil
1 red onion , chopped
3 large garlic cloves , finely chopped
1 tsp ground cumin
½ tsp cumin seeds
400g can borlotti or fava beans , juice reserved
2 Little Gem lettuces cut into wedges
2 tomatoes , cut into wedges
sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley, optional

Steps:

  • Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
  • Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
  • Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

Nutrition Facts : Calories 260 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

EGYPTIAN FAVA BEAN SALAD (WW)



Egyptian Fava Bean Salad (Ww) image

Make and share this Egyptian Fava Bean Salad (Ww) recipe from Food.com.

Provided by lazyme

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium cucumber
1 lb fava beans or 1 lb red kidney beans, rinsed drained cooked
1 cup tomatoes, diced
1/2 cup of fresh mint, chopped
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup red onion, finely chopped
1/4 cup tahini (sesame paste mixed with 1 tablespoon cold water)
1/4 cup fresh lemon juice
2 garlic cloves, finely chopped
1 dash ground red pepper
salt & freshly ground black pepper, to taste

Steps:

  • Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
  • In large mixing bowl, combine all ingredients.
  • Toss well and serve at room temperature or warm slightly.
  • EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
  • PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.

Nutrition Facts : Calories 247.4, Fat 8, SaturatedFat 1.2, Sodium 29, Carbohydrate 34.7, Fiber 9.7, Sugar 5.4, Protein 13.1

FAVA BEAN SALAD



Fava Bean Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time P2D

Yield Four to five servings

Number Of Ingredients 8

6 pounds fava beans (or lima beans), shelled, blanched 2 minutes, run under cold water and popped out of the tough outer skins (3 cups)
4 ounces Parmesan cheese, broken into bite-size chunks
1 tablespoon minced fresh mint
3 medium cloves garlic, minced
1/2 cup almonds, lightly toasted
1 teaspoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 17 grams, Carbohydrate 102 grams, Fat 25 grams, Fiber 43 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1384 milligrams, Sugar 51 grams, TransFat 0 grams

FAVA BEAN SALAD



Fava Bean Salad image

Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup whole almonds
12 1/3-inch-thick slices French bread
1/4 cup extra-virgin olive oil, plus more for toast
Coarse salt and freshly ground pepper
3 pounds fresh fava beans, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
2 tablespoons finely shredded fresh mint
1 small head fennel, very thinly sliced, then coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
  • Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
  • In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
  • Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

FAVA BEAN SALAD



Fava Bean Salad image

Make and share this Fava Bean Salad recipe from Food.com.

Provided by evelynathens

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (19 ounce) can fava beans or 2 cups young fresh fava beans, out-of-the pod and steamed
1 medium English cucumber, coarsely chopped
1 large roma tomato, coarsely chopped
1 cup pitted kalamata olive, chopped
1 medium red onion, finely chopped
1 head romaine lettuce, finely chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dried sweet basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup flat leaf parsley, finely chopped
coarse-ground black pepper
sea salt

Steps:

  • Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
  • For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
  • Shake jar until dressing ingredients are thoroughly mixed.
  • Pour dressing over salad and mix ingredients until well coated.
  • Refrigerate at least 1 hour before serving.
  • Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
  • Makes 4 main dish or 6 side-dish servings.
  • Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

Nutrition Facts : Calories 366.3, Fat 18.4, SaturatedFat 2.6, Sodium 275.9, Carbohydrate 40.8, Fiber 13.3, Sugar 7.3, Protein 13.8

FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD



Fasulya Beeda Barda - Egyptian White Bean Salad image

Egyptian version of Turkish Piyaz. Cooking and preparation time do not include soaking time overnight! Submitted for Visit Egypt / NAME forum May 2012.

Provided by Mia in Germany

Categories     Beans

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 cup navy beans
1 small red onion
1 cup parsley
2 tomatoes
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon lemon juice
salt, to taste
pepper, to taste
1 garlic clove
1/4 teaspoon cumin
1 dash cayenne

Steps:

  • Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
  • Drain cooked beans.
  • Remove seeds from tomatoes, chop tomatoes.
  • Thinly slice onion.
  • Chop parsley.
  • For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
  • Combine cooled beans, tomatoes, onions, parsley and dressing.
  • If it is too tart, add a little more olive oil.

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