Shorbet Ful Nabed
This soup is popular in Egypt, where sick and convalescing people are encouraged to eat it to regain their health. It is plain but delicate in flavor, and highly nutritious, made with the same large fava beans as ta’amia (page 61), sold without their skins (they are a pale cream without their brown skins).
Recipe information
Yield
serves 6-8
Ingredients
Preparation
Step 1
Drain the beans and put them in a large saucepan with the stock or water. Add garlic and bring to the boil. Remove any scum and simmer, covered, for 2 hours, adding water if necessary, until the beans are so soft they fall apart. Then mash with a potato masher.
Step 2
Season to taste with salt and pepper and stir in the oil. Bring to the boil again and add more water if necessary to thin the soup.
Step 3
Serve with chopped parsley sprinkled over each individual bowl, and accompany with lemon quarters. Pass the olive oil around for people to dribble a little over their soup if they wish.
Step 4
In Egypt, the soup is served with Arab bread to dip in it.
