Bagula (Garlic, Dill, and Fava Bean Salad)


By Mick Spillane


This classic Egyptian bean dish is enhanced with cumin and lemon, which brings a smoky and tart savoriness to the fava beans. Serve with pita bread.



1 lb. small dried fava beans, soaked overnight
¼ cup olive oil
3 tbsp. minced parsley
3 tbsp. minced dill
1 tsp. ground cumin
4 cloves garlic, mashed into a paste
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste



1. 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.


2. Drain beans, and transfer to a bowl; add oil, parsley, dill, cumin, garlic, juice, and salt and pepper; let sit for 30 minutes to meld flavors before serving.


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