This classic Egyptian Salad is wonderful, if you are a lover of dried broad beans (fava beans). It cooks the small dried fava until just done, or just a little over-done and beginning to disintegrate, and then mixes them with herbs, spices and olive oil. The result is a wonderfully flavoursome salad or side dish.
The recipe makes a fair amount, so you are likely to have some salad left over. Left overs make great spreads (try on sour dough bread with sliced tomatoes, cucumber and radish) and it is wonderful in salad wraps.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Garlic and Dill Fava Bean Salad
500g small dried fava beans
1 fresh bay leaf, bruised
0.25 cup extra virgin olive oil
3 Tblspn minced parsley
3 Tblspn. minced dill
1 tspn ground cumin
0.25 tspn ground cinnamon
pinch or two of ground cardamom
2 -4 cloves garlic (according to taste), mashed or chopped finely
juice of 1 lemon
sea salt and freshly ground black pepper, to taste
Cook the fava beans, covered with water by about 4cm – bring to a boil over high heat, reduce heat to medium-low and cook, covered and stirring occasionally, until tender, about 40 minutes. Watch the beans as there are a number of different types, and yours might take a shorter or longer time. Add more water as needed.
Drain beans, and transfer to a bowl. Add the olive oil, herbs, spices, garlic, lemon juice, and salt and pepper. Let the salad sit for 30 minutes to meld the flavours. Drizzle with a little more olive oil and sprinkle a little black pepper over the top. Garnish with some dill sprigs. Serve and enjoy.