Ingredients

California Garden Peeled Fava Beans with Chili

400g

Chopped Parsley

1/2cup

Lemon Juice

Cumin

2tbsp

Olive Oil

Tahini

1/2cup

Charcoal

1qty

Aluminum Foil Paper

Sumac

1tbsp

Water

1/2cup

Steps To Follow

"Mobakhar" (مبخر) translates to "smoked" in Arabic, indicating that this dish is a smoky version of the traditional fava bean stew. The preparation involves infusing the stew with smoke, giving it a distinctive aroma and depth of flavor.

Step 1

Start by adding the peeled fava beans with chili to a heated pot.

Step 2

Add the lemon juice, cumin, parsley, salt and pepper and mix well.

Step 3

Make room in the middle of the pan and add the piece of charcoal to the aluminum foil and top it with olive oil.

Step 4

Cover the pot and leave it to smoke.

Step 5

Prepare the tahini sauce by adding ½ cup of tahini to ½ cup of water, lemon juice and mix well.

Step 6

To serve, add the tahini to the smoked fava beans and enjoy!

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