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egyptian fava bean salad (bagula)

(1 rating)
Recipe by
C G
Vallèe du Willamette, OR

From Saveur.com via Aladdin's Castle Cafe in Portland, OR. If you cannot find fava beans, use black eyed peas. Slightly adapted recipe.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For egyptian fava bean salad (bagula)

  • 1 lb
    small dried fava beans, soaked overnight
  • 1/4 c
    extra virgin olive oil
  • 3 Tbsp
    fresh flat leaf parsley, minced
  • 3 Tbsp
    fresh dill, minced
  • 1 tsp
    ground cumin
  • 1/4 tsp
    ground cinnamon
  • 1/8 tsp
    ground cardamom
  • 1
    fresh bay leaf, bruised
  • 2-4 clove
    garlic, finely minced
  • lg
    lemon, juice of
  • salt, to taste
  • cracked black pepper, to taste
  • 1/4 tsp
    nigella seeds, for garnish (optional)

How To Make egyptian fava bean salad (bagula)

  • 1
    If 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.
  • 2
    If using CANNED beans: Rinse beans well in a strainer. Set aside to drain.
  • 3
    Drain 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.

Categories & Tags for Egyptian Fava Bean Salad (Bagula):

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