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.

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.


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.

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

فول بالكمون
المكونات
- 3 أكواب فول جاف
- 1 ملعقة صغيرة كمون بالإضافة إلى المزيد للغمس
- 1 ملعقة صغيرة ملح بالإضافة إلى المزيد للغمس
- ½ ملعقة صغيرة سماق بالإضافة إلى المزيد للغطس
- عصير ليمونة
- شرائح ليمون للتزيين
التعليمات
- في وعاء كبير، يضاف الفول و2 لتر من الماء وينقع لمدة 24 ساعة ثم يصفى من الماء.
- في قدر على النار، يضاف ماء جديد إلى الفول والبهارات ثم يترك حتى الغليان. عند هذه الخطوة، تخفض الحرارة ويترك على نار هادئة لمدة ساعة. أطفئ النار وأضف عصير الليمون.
- يقدم الفول دافئا أو بدرجة حرارة الغرفة. يمكن تقديمه في أكواب مع شريحة ليمون وأوعية صغيرة من الملح والكمون والسماق للتغميس.
Leave a Reply