فول بالكمون

Broad beans simmered in a delicious broth with warm spices and served as a warm, wintertime snack.

Wintertime fava bean tradition

I'm sure my fellow Syrians are reveling in a sense of nostalgia at this very moment.

During the cold winter months, Syrian street vendors push around a cart with a large pot of fava beans, gently simmering above a small fire. They serve hungry diners small bowls or cups of steaming hot fava beans topped with cumin, salt and lemon wedges. They'll also hand you a cup of the delicious and hearty broth to drink.

A bowl of boiled fava beans with two slices of lemon on the side.

How to eat fava beans

Since the skin is quite tough, most people will only eat the inside of the beans. You hold the bean between your forefinger and thumb and put half the bean into your mouth. While biting down gently, pinch the end of the bean to push the soft insides into your mouth. The inside bean is creamy, tender and full of earthy flavour.

An overhead shot of a large tray with bowls/plates of fava beans, spices, and veggies.

An overhead shot of salt flakes, sumac, cumin, lemon wedges and green onion stalks.

Drinking the broth

The broth is tangy and hearty and is sure to warm you up during the colder months. Simply ladle the broth into a cup and enjoy warm or hot.

A close up shot of two clear glass mugs of bean broth, each with a slice of lemon in it.

Do I really need to soak the fava beans overnight?

Yes, if you're using a regular pot. If you're using a pressure cooking, you may not need to presoak the beans. I've never tried this cooking method myself, so I can't recommend it.

Can I use canned fava beans?

Of course you can! Just be sure to rinse well before simmering in a pot of water.

What spices can I use?

Syrian street vendors usually serve this alongside cumin, salt, sumac and lemon wedges. You can add whatever spice you like; be sure to select spices that complement the earthy, robust flavour of the beans.

How do I store leftovers?

You can store both the beans with the broth in an airtight container. Keep in the fridge for up to three days. To reheat, simply simmer in a small saucepan on the stove.

Fava Beans with Cumin/Fool bil Kamoon

Safana Zahili

3.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Course Snack

Cuisine Middle Eastern

Servings

Calories 95 kcal

Ingredients

3 cups fava beans dry
1 teaspoon cumin plus more for dipping
1 teaspoon salt plus more for dipping
½ teaspoon sumac plus more for dipping
Juice of one lemon
Slices of lemon for garnish

Instructions

In a large bowl, add beans and 2L water and allow to soak for 24 hours. Drain.
In a pot, add fresh water, beans and spices and bring to a gentle boil. Lower heat and simmer for 1 hour. Turn off heat and add lemon juice.
Serve beans warm or room temperature. Ladle broth into cups and serve with a slice of lemon. Serve beans alongside little bowls of salt, cumin and sumac for dipping.

Nutrition

Sodium: 392mgCalcium: 34mgVitamin C: 1mgVitamin A: 17IUSugar: 2gFiber: 5gPotassium: 234mgCalories: 95kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 7gCarbohydrates: 17gIron: 2mg

Did you make this recipe?I'd love to know how it was!

Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!