This scrumptious recipe from The Exile’s Cookbook is easy to make, but does require a bit of preparation since you first need to germinate broad beans (فول, fūl). Once that is done, however, you’re good to go; after a quick rinse, the beans are fried in olive oil until golden brown. Before serving, add a dusting of salt, pepper and cinnamon — or, as the author says ‘anything else you like to enhance the flavour’ — and enjoy! It’s an amazing snack, and much healthier than crisps!
And what’s more, there are quite a few benefits to eating broad beans, which, according to medieval physicians, were among the foods that preserve health. In addition, they were said to soften the throat, and even clear freckles. Unpeeled broad beans boiled in vinegar were recommended against diarrhoea and vomiting. On the downside, their flatulent effect was said to be unmatched, and may cause heaviness in the head and confused dreams! Life is all about choices…
