Fava Bean Salad Fool Meudane Middle East Palestine Recipes

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FAVA BEAN SALAD (FOOL MEUDANE) MIDDLE EAST, PALESTINE



Fava Bean Salad (Fool Meudane) Middle East, Palestine image

This is an EXCELLENT dish to make for suhr during Ramadan! It's really easy to make, and very yummy!

Provided by Palis Favorites

Categories     Low Cholesterol

Time 10m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 7

1 (20 ounce) can fava beans
1 garlic clove
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon salt
1 tablespoon parsley, chopped
1 small tomatoes (optional)

Steps:

  • In a frying pan, add the olive oil and garlic, stir for a minute or so to bring out flavor.
  • Peel the fava beans before adding them to the frying pan. This makes for a smoother dish.
  • Add the lemon juice and salt. Mix together and cover for a minute or two.
  • If you have a nice, ripe tomato, dice it small and add it to the frying pan. It gives a real nice flavor to the dish. If its not ripe, leave the tomato out.
  • Cover and let simmer for 2-3 minutes, mixing occasionaly.
  • Turn off the fire, and take a fork and smash all the ingredients together. You dont want to make it a smooth paste like hummous, but rather one with little "chunks" in it.
  • Garnish with parsley and olive oil. This is normally served with pita bread. Enjoy!

Nutrition Facts : Calories 501.3, Fat 21.4, SaturatedFat 3, Sodium 1178.9, Carbohydrate 58.9, Fiber 15.5, Sugar 5.9, Protein 21.8

FAVA BEAN SALAD WITH LEMON VINAIGRETTE AND SHAVED MANCHEGO CHEESE



Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
2 tablespoons finely chopped flatleaf parsley

Steps:

  • Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

Nutrition Facts : Calories 329 calorie, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 19 milligrams, Sodium 416 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 14 grams, Sugar 7 grams

FAVA BEAN AND PECORINO SALAD



Fava Bean and Pecorino Salad image

Provided by Anne Burrell

Categories     appetizer

Time 33m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
3 cups shelled fava beans
1 small red onion, thinly sliced
2 cups roughly chopped escarole
3/4 cup shaved aged pecorino
Red wine vinegar
Good quality extra-virgin olive oil

Steps:

  • Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
  • Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
  • Arrange the salad on serving plates and top with the reserved shaved cheese.
  • Springtime on a plate!!!!

Nutrition Facts : Calories 224 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 22 milligrams, Sodium 550 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 14 grams, Sugar 5 grams

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

MOROCCAN BROAD (FAVA) BEAN SALAD



Moroccan Broad (Fava) Bean Salad image

The addition of preserved lemon gives this salad a distictive taste from Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories     Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

2 kg broad beans, in the pod
5 tablespoons olive oil
1/2 lemon juice
2 garlic cloves, chopped
1 teaspoon ground cumin
2 teaspoons paprika
1 tablespoon coriander, finely chopped
1 preserved lemon, chopped
1/4 cup black olives

Steps:

  • bring a large pan of salted water to the boil.
  • Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
  • drain and refresh under cold running water.
  • slip off and discard the outer skin of the bean.
  • put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
  • season to taste with salt and pepper and leave to cool in the pan.
  • tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

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.

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Top Asked Questions

Can you eat fava bean salad in Morocco?
Moroccan Fava Bean Salad with Olive Oil and Spices. This easy cooked Fava Bean Salad is usually offered as a side, but it can also be served as a vegetarian main dish. Moroccans typically eat it as a dip with Moroccan bread or as finger food. Whether or not to remove the fava bean skins is left to the preference of the diner.
What are the ingredients in a fava bean salad?
Ingredients 1 2 cans plain fava beans ( 13 to 15 ounces each can) (see notes if using dry fava beans) 2 ½ cup water 3 Kosher salt 4 ½ to 1 tsp ground cumin 5 1 to 2 hot peppers, chopped (jalapenos will work here) 6 2 garlic cloves, chopped 7 1 large lemon juice of 8 Extra virgin olive oil ( Early Harvest) 9 1 cup chopped parsley 10 1 tomato, diced
How to make fava beans at home?
Empty the can of fava beans in a large bowl, and then add Chick peas, lemon juice, cumin, parsley, red pepper, finely chopped mint, garlic cloves, green onion, chopped tomato, dash of salt and chopped pickled cucumber and olive oil. Mix them well and serve. Your email address will not be published.
What do you serve with fava beans?
Add in juice of one lemon and stir to combine. Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like. Serve with pita bread, sliced veggies and olives.

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