The broad bean, or fava bean, has been widely-consumed in the Mediterranean since ancient times. Today, this fava bean dish is served throughout the Middle East as an appetizer or mezze, and it’s often eaten for breakfast with pita bread.
2 (14-ounce) cans broad beans (fava beans) in brine, rinsed
1 cup lemon juice
1 cup extra virgin olive oil
4 cloves of garlic, crushed
4 tablespoons parsley, chopped
Salt and pepper to taste
Recipe and photo courtesy of Al Wadi Al Akhdar.
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