Growing up between Paris and Beirut in a very "Western-yet-Eastern" household, my mom cooked basic Lebanese dishes at home. Among the very French "plats du jours", there were maybe 3 to 4 Lebanese dishes on rotation, like loubieh, sabanekh, kafta or kibbeh, and coussa or cheikh mehchi. So a lot of Lebanese dishes are familiar to me but, in terms of composition, flavors and ingredients but many remain such an acquired taste!!! This foul stew I made reminds me of a taste of home but one I never had. Does it make sense?
It smells like home, it has a soft sweet dusty Lebanesey thing about it. Apparently, its a very common dish too...In anycase, my identity anxieties apart, enjoy it.
Reasy in 30 minutes
- In a large pot / pan over low heat, warm the oil with the lemon zest, garlic and coriander seeds for 20 minutes until golden and fragrant.
- Add the onion and salt (tomatoes if using) and sweat over medium heat, mixing well to coat all of the ingredients in the oil and spices - about 15 minutes until soft and sweet. It needs t osmell sweet :)
- Add the fava beans, stir well and cover. Add water. Cook for 8-10 minutes.
- Uncover, stir, add lemon juice and fresh coriander. Mix and enjoy!
- Olive oil
- 1 tbsp coriander seeds
- The zest of a lemon, cut in strips
- The juice of 3 lemons
- 4 garlic cloves, sliced
- 2 onions, very thinly sliced
- 3 sundried tomatoes, cut in strips (optional)
- Sea salt
- 300g Fava beans (canned or frozen?)
- 1 to 1.5 cups water
- fresh coriander to garnish
- Side of rice if enjoyed as a stew