egyptian fava bean salad (bagula)
(1 rating)
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From Saveur.com via Aladdin's Castle Cafe in Portland, OR. If you cannot find fava beans, use black eyed peas. Slightly adapted recipe.
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For egyptian fava bean salad (bagula)
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1 lbsmall dried fava beans, soaked overnight
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1/4 cextra virgin olive oil
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3 Tbspfresh flat leaf parsley, minced
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3 Tbspfresh dill, minced
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1 tspground cumin
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1/4 tspground cinnamon
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1/8 tspground cardamom
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1fresh bay leaf, bruised
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2-4 clovegarlic, finely minced
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lglemon, juice of
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salt, to taste
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cracked black pepper, to taste
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1/4 tspnigella seeds, for garnish (optional)
How To Make egyptian fava bean salad (bagula)
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1If using DRIED beans: 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. Note: You can also cook the beans in a crock pot or pressure cooker.
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2If using CANNED beans: Rinse beans well in a strainer. Set aside to drain.
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3Drain beans, and transfer to a bowl; add olive oil, parsley, dill, cumin, cinnamon, cardamom, bay leaf, garlic, lemon juice, salt and pepper; let sit for 30 minutes to meld flavors before serving. Best flavor @ room temperature.
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