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Broad beans in tahini sauce / فول بالطحينة

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

A rich traditional Arabic dish, usually consumed for breakfast. It consists of cooked broad beans (fava beans) in tahini sauce. Tahini sauce can be used with other Middle Eastern dishes as well, such as Falafel.

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Broad Beans & Tahini Sauce
Broad beans in tahini sauce / فول بالطحينة
Print Recipe
  • CourseMain courses
  • CuisineSyrian
Servings
2 servings
Servings
2 servings
Broad Beans & Tahini Sauce
Broad beans in tahini sauce / فول بالطحينة
Print Recipe
  • CourseMain courses
  • CuisineSyrian
Servings
2 servings
Servings
2 servings
Ingredients
Tahini sauce
  • 1 cup plain yogurt
  • 2 tbsp tahini
  • 1/2 clove garlic
  • 1/3 tsp salt
  • 2 tbsp olive oil
  • lemon juice (I use 3 tbsp)
  • cumin, sumac, and ground chili flakes as desired
  • Chopped tomatoes and parsley for garnishing
Broad beans (fava beans)
  • 2 cups canned or fresh broad (Fava) beans
Servings: servings
Instructions
  1. If you are using fresh broad beans, boil them in 1.5 litres of water until they are well cooked. Canned beans can be used directly.
  2. In a bowl, add the mashed garlic, salt, and tahini. Mix well.
  3. Add lemon juice, and mix well.
  4. Add the yogurt very gradually while mixing to form a smooth silky sauce. Note: You can replace half of the yogurt’s amount with water for a lighter version.
  5. Add spices and mix.
  6. Drain the beans and add them to the tahini sauce, and mix.
  7. Pour the mixture in your serving plate, and garnish with chopped tomatoes and parsley.
  8. Finish with a generous dash of olive oil. Bon appetit!
Recipe Notes

Best served with Arabic flat bread (pita)!

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Filed Under: Uncategorized Tagged With: gluten-free, vegetarian

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Contributor

Noura Tawil
Translator of English-Arabic, TWB volunteer translator

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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