Salade de Fèves

What we know so far

In spring, when the fresh broad beans are in the souk, Moroccan cooks make foul bil zeit, "beans in oil": young fava beans, often still in their pale inner skins, stewed in olive oil with grated tomato, garlic, coriander, paprika and cumin and a slice of lemon until the skins are soft and the insides creamy, then served warm or cold as a salad with bread for the sauce. The dried-bean version, soaked overnight and cooked with a garlic paste and fresh mint, is the winter one. It is a grandmother's dish, one pan, fifteen minutes of work, earthy and garlicky, and a cousin of the bessara purée.

The draft was written from 2 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting