Palestinian Green Fava Bean Stew (Ful Akhdar)
Palestinian Green Fava Bean Stew (Ful Akhdar)
Ingredients
- 2 pounds fresh green fava beans, shelled, yielding about 2 1/2 to 3 cups of beans
- 1 pound boneless lamb or beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 4 cups water or vegetable broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- as needed rice, for serving
Instructions
- 1
Shell the fresh green fava beans. This involves breaking open the pods and removing the beans. If the inner skin of the beans is tough, blanch them in boiling water for 1-2 minutes, then immediately transfer to an ice bath. Once cooled, peel off the outer skin.
⏱️ 15 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb or beef cubes and brown them on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic and sauté for another 1 minute until fragrant.
⏱️ 1 min
- 5
Return the browned meat to the pot. Add the shelled fava beans, chopped cilantro, water or vegetable broth, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the meat is tender and the fava beans are cooked through. Stir occasionally to prevent sticking.
⏱️ 35 min
- 7
Stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min
- 8
Serve the Palestinian Green Fava Bean Stew hot, garnished with extra fresh cilantro, alongside a bed of rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Palestinian Green Fava Bean Stew (Ful Akhdar)
- 2 pounds fresh green fava beans, shelled, yielding about 2 1/2 to 3 cups of beans
- 1 pound boneless lamb or beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 4 cups water or vegetable broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- as needed rice, for serving
Instructions
- 1
Shell the fresh green fava beans. This involves breaking open the pods and removing the beans. If the inner skin of the beans is tough, blanch them in boiling water for 1-2 minutes, then immediately transfer to an ice bath. Once cooled, peel off the outer skin.
⏱️ 15 min - 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb or beef cubes and brown them on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic and sauté for another 1 minute until fragrant.
⏱️ 1 min - 5
Return the browned meat to the pot. Add the shelled fava beans, chopped cilantro, water or vegetable broth, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the meat is tender and the fava beans are cooked through. Stir occasionally to prevent sticking.
⏱️ 35 min - 7
Stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min - 8
Serve the Palestinian Green Fava Bean Stew hot, garnished with extra fresh cilantro, alongside a bed of rice.
⏱️ 3 min