SHLADA DEL FUL
MOROCCO
In Morocco, they make this salad without peeling the fava beans, but I like to peel them for a prettier and fresher presentation. You can also prepare this salad with garden peas.
SERVES 4
1 pound 2 ounces (500 g) fresh or frozen shelled fava beans
3 tablespoons extra-virgin olive oil
1 small onion (3½ ounces/100 g), halved lengthwise and cut into thin wedges
Sea salt
¼ bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1 teaspoon paprika
Juice of ½ lemon, or to taste
½ preserved lemon, peel only, cut into thin strips
1. In a large pot of boiling water, blanch the fava beans for 2 to 3 minutes. Drain and rinse under cold water, then peel them and discard the skins.
2. Heat the oil in a medium skillet over medium heat. Add the onion and sauté until soft and lightly golden, about 5 minutes. Add the fava beans and ⅓ cup (80 ml) water, salt to taste, and bring to a boil. Cook, uncovered, stirring regularly, for 5 minutes, or until the fava beans have just softened without going mushy and without losing their beautiful green color.
3. Add the cilantro, paprika, and lemon juice and cook for another couple of minutes, or until the sauce is completely reduced. Transfer to a medium serving dish and garnish with the strips of preserved lemons. Serve hot, warm, or at room temperature.