Foule Madames Recipe

Soak (if using dried whole fava)

Rinse the dried fava beans under cold running water. Place them in a large bowl, cover with cold water by 5 cm (2 inches) and soak for 8–12 hours or overnight. If using split fava beans, skip soaking and rinse well.

Drain the soaked beans and transfer to a large pot. Add 1.2 liters (1200 ml) of fresh water, the bay leaf, 1 tsp salt (reserve some salt to adjust later), ground cumin, ground coriander, and ground black pepper.

Bring to a gentle boil over medium-high heat, then reduce to a simmer. Partially cover and simmer until beans are very tender and beginning to break down, 45–75 minutes depending on bean type and age. Check and stir occasionally, adding more water (up to the remaining 400 ml) if the pot becomes too dry. Skim foam if it forms.

When beans are tender, remove the bay leaf. Use a potato masher or back of a spoon to gently press and partially mash some of the beans in the pot to create a creamy texture while leaving some whole beans for body. Taste and adjust seasoning with remaining salt and a pinch more cumin or pepper if desired.

Stir in 2 tablespoons of extra-virgin olive oil to enrich the stew, then keep the pot warm on the lowest heat while you prepare the garlic mix and greens.

Peel the garlic cloves and crush or finely mince them. For the most authentic fresh garlic punch, crush the garlic into a paste with a pinch of sea salt using the side of a chef’s knife or a mortar and pestle.

In a small bowl combine the crushed garlic, 2 tablespoons lemon juice, 0.5 tsp ground cumin, smoked paprika (if using), and 0.5 tsp sea salt. Stir to form a loose pungent mixture. Let the mixture rest 5 minutes to mellow slightly.

Taste and adjust acidity or salt: add a little more lemon if you prefer a brighter finish. This mixture will be stirred into or spooned over the finished fava depending on desired intensity.

In a medium bowl combine the chopped parsley, sliced green onions, and diced tomato (if using).

Dress the greens with 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar or lemon juice, 0.25 tsp salt, and the optional 0.25 tsp crushed red pepper flakes. Toss gently to combine and taste; adjust seasoning.

Let the greens sit at room temperature while the beans finish so the flavors meld.

Spoon the warm mashed fava into shallow serving bowls. Make shallow wells in the surface with the back of a spoon.

Spoon or drizzle the garlic & seasoning mix over the top — either fully mixed into the beans for a uniform garlicky stew or placed as a central dollop so diners can mix to taste.

Drizzle 1–2 tablespoons extra-virgin olive oil over each bowl, scatter a generous spoonful of the seasoned raw greens on top or alongside, and add a wedge of lemon on the side.

Serve immediately with warm pita or crusty bread for dipping. Encourage diners to squeeze lemon over the beans and mix in greens as they eat.