Egyptian Fava Bean Salad (Bagula)

Egyptian Fava Bean Salad (bagula)

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


★★★★★ 1 vote

15 Min
50 Min
Stove Top


  • 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
  • large
    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.

Printable Recipe Card

About Egyptian Fava Bean Salad (Bagula)

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: African
Dietary Needs: Vegetarian Vegan

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