Archive for the ‘Breakfast and Supper’ Category


This is my favorite fava bean recipe because it’s simple yet incredibly delicious,  and also because it reminds me of  my favorite moments with my Dad, Allah Yirhamoh. Late at night, Dad and I would  eat this with fried eggs. It’s perfect for breakfast, supper or Sahoor. The ingredients are :

  1. A can of fava beans (these are the ones I recommend:  or 2)

  2. 3 clove of garlic finely minced

  3. 2 tablespoons of ghee

  4. 1/8 tsp of freshly ground black pepper

  5. salt to taste

Empty the can of fava beans into a bowl and coarsely mash with a fork. Then Place a deep frying pan, under medium heat, and add the fava beans. Then add the minced garlic, black pepper, salt and 1 tbs of ghee. Let boil for 10 minutes under low heat. Do not let it dry–if it does then add some water. After 1o minutes, pour onto a serving platter and sprinkle with the remainder of the ghee. Serve hot with Yemeni bread, or Naan. For added flavor, toast the Yemeni or Naan bread–see picture above.



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  1. 20 oz. can of Fava Beans –Palestinian blend [it has chickpeas, tahini, and lemon in addition to the fava beans]

  2. 2 tomatoes diced

  3. 1 jalapeno finely chopped

  4. 2 tblsp of cilantro finely chopped

  5. 1 medium onion finely chopped

  6. 2 cloves garlic minced

  7. 3 tbsl of olive oil

  8. 1 tsp of ghee (I used Yemeni homemade Yaf3ee Ghee. The Middle Eastern stores sell ghee as well, and are just as good)

  9. 2 tblsp of tomato paste

  10. salt to taste

For the base:  sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water. Let the sauce thicken. Crush the contents of the can   [Coarsely] with a fork–or use a clean set of  hands–and add to the pan.

Let it simmer for about 4 minutes. Pour the olive oil on top and sprinkle the cilantro for garnish and serve with bread. It makes for a great dip.

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