Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking by Julie Ann Sageer & Leah Bhabha

Author:Julie Ann Sageer & Leah Bhabha [Sageer, Julie Ann]
Language: eng
Format: azw3
Publisher: St. Martin's Press
Published: 2017-06-05T16:00:00+00:00

Bring 8 cups of cold water to a rolling boil in a large pot over high heat and season with ½ teaspoon of the salt. Reduce the heat to medium and maintain a steady simmer. Submerge the beans in the hot water and cook, uncovered, for about 10 minutes until tender but still bright green. While the beans are cooking, fill a large mixing bowl with cold water and ice cubes.

Once the beans are cooked, drain them and transfer to the ice-water bath to stop the cooking process. While the beans are cooling, finely mash the garlic cloves into a smooth paste using a garlic press, or mortar and pestle. Stream the olive oil and lemon juice into the garlic paste mixing continually until a creamy consistency is achieved.

Drain the favas from the ice-water bath and remove the outer skins by gently squeezing each bean with your fingertips; the skin should pop right off. Put the beans into a large bowl, season with remaining ½ teaspoon salt, and pour in the garlic-lemon-olive oil mixture. Gently toss so that all of the beans are evenly coated.

Serve at room temperature with chopped parsley or lettuce leaves for scooping if you wish.

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