Ful With Tahini Recipe Mediterranean Quick-Stewed Fava Beans

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Palestinian Foule dip.
Ingredients:
2 cans of fava beans rinsed and drained.
1/3 c tahini.
3 lemons juiced.
4 cloves of garlic crushed.
1 tomato diced finely.
1 jalapeño diced finely.
1 small red onion diced finely.
1/3 c chopped parsley.
1 tbs cumin powder.
Extra virgin olive oil.
Steps:
1. In a saucepan on medium low let the beans boil with 3/4 c of water. Along with the cumin powder, 1/2 tsp salt..
2. In a bowl mix the garlic, tahini, lemon juice, 2 tbs olive oil, 1/4 c water, 1/2 tsp salt. Mix until smooth..
3. In a bowl mix the tomatoes, jalapeño, onion, parsley, 1/2 tsp salt, 2tbs olive oil. Mix well..
4. In the saucepan, add in the tahini mix, and half of the veggie mix. Mash together until reaches the consistency wanted..
5. Serve with the reserved veggie mix and Extra virgin olive oil..
Bon Apetite❤️Dena

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A rich, herby, nutty snack inspired by Dubai: Fava (Broad) Beans with Tahini. Full recipe at http://cookingcompaniontv.com/favabean.
Original recipe by Laila Al Khaja, “With a Pinch of Spice”.
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I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks..
When you cook more at home, you’re eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food..
Fava or Broad Beans with Tahini Salsa.
For the tahini salsa:
3/4 C tahini.
2 lemons, juiced.
1/4 water.
1 tbsp yogurt.
salt.
pepper.
For the beans:
500 g broad beans, frozen.
2 tbsp olive oil.
1 tbsp butter.
3 cloves garlic, finely mashed.
1 cup coriander (cilantro)/parsley.
salt.
pepper.
1 tbsp coriander leaves (cilantro) or parsley, roughly chopped, for garnish.
For the tahini salsa, combine the tahini with lemon juice. Add the water & yogurt, mixing well to get a liquid-like consistency. Season to taste..
*I feel 3/4 of a cup of tahini is too much for a liquid consistency. Start with 1/4 cup, adding more to taste. And consider using an immersion blender..
So the recipe calls for frozen broad beans, or fava beans, which I could not find in my basic stores. So I bought dried fava beans and cooked them. As you’ll see in this video, they don’t look too good. Nor did they taste good. I think they were an old batch. Some beans were falling apart while others still weren’t cooked through. So if you cant find frozen or fresh fava beans, try another bean, maybe edamame? If you use that, let me know! I’d really like to find a good bean for this because the recipe has lots of potential!
If you can find frozen beans, wash them and boil in salted water for 5 minutes. Drain, peel off the skins, and set aside..
The recipe calls for finely mashed garlic, so I’m going to mash with a microplane. You can also finely chop your garlic..
Heat butter and olive oil in a large, non-stick pan and stir-fry the garlic for 2 minutes. When you stir-fry, you’re using higher heat than normal and also keeping things moving. So I’ve heated my pan to just above medium heat and I’m going to constantly stir the garlic..
Now we’ll add chopped cilantro or parsley and stir-fry it. I’m using parsley that I have blended with olive oil that I keep in my fridge for things like this, so I don’t have to chop fresh herbs every other recipe..
And now we’ll add in the beans and cook for 2 more minutes..
Again, I’m stirring constantly because it’s high heat and I want the beans to be completely covered in our garlicky, herby, buttery, goodness..
And we’re done! You can serve this warm, with some salt and pepper, topped with the tahini salsa, which you can make as thin or thick as you want, or serve it separately. Again, the flavor here was really good. I liked the herbs and garlic cooked in the olive oil and butter. Just the weird texture of my ugly beans kept me from really enjoying this.

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Foul Medames is the altimate Syrian breakfast. A perfect weekend morning always starts with this delicious salad. Fava beans or broad beans topped with super delicious tahini sauce, garnished with tomatoes, parsley and lots of olive oil and served with pita bread.

Foul is a Middle-Eastern vegan breakfast dish of cooked fava beans flavored with lemon juice, garlic, chili and tahini. Served with olive oil, chopped parsley & tomatoes..
Foul (Ful) mudammas.
FAVA (broad beans) BEAN BREAKFAST.
Each country has their own special twist to it, but the base is the same. Cooked fava beans with lemon, crushed garlic-chili paste. served with fresh vegetables and eaten with pita bread. Fava beans which are also known as the broad bean, make for a very nutritious breakfast..
Ingredients.
150 g. dry fava beans or 1 Can Fava Beans.
3 cloves Garlic.
1 chili pod.
1 Lemon juiced (50 ml).
2 tbsp. Tahini Paste.
1/2 teaspoon Salt.
Parsley for serving.
Tomato for serving.
Extra Virgin Olive Oil for serving.
Instructions.
1. Soak the fava beans overnight in a water, place beans in a pot, OPTIONAL, You can add 1/3 teaspoon of soda (will make boiling process faster) if the beans changed color to dark, change the water and add a little of lemon juice to it, cook beans till they are soft. Boil without salt..
2. Crush the garlic with a half teaspoon of salt. Add Chili pod and lemon juice..
3. Add the hot fava bean to a bowl. Using the mortar you crushed the garlic-chili with, mash the fava beans until they are 80% mashed (based on your taste) Add the crushed garlic-chili-lemon paste, tahini paste and salt. Mix to combine..
4. Serve with finely chop parsley leaves and tomatoes, and drizzle with Extra Virgin Olive Oil..
Nutrition.
recipe serves 4 people.
per 1 serving.
KCAL 243.
fats 11.7 g.
carbs 25 g.
protein 11.6g.
fiber 10.6g.
sugar 2.6g