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Foul moukalla – sautéed broad beans with garlic and coriander

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This dish, the name of which means sautéed beans in Arabic, is particularly Syrian when the broad beans are young and small in size, which makes them tender as their skin is not chewy. When the smaller kind, which are common in Syria, cannot be found then the beans must be podded and their skin removed. This makes for a more flavoursome dish. Itisserved as a cold ͞mezze͟ starter with yoghurt, lemon and bread on the side.

  • Serves Six


  • 1kg broad beans
  • 70ml olive oil
  • 6-8 garlic cloves, minced
  • 100g fresh coriander, finely chopped
  • ¼ tsp salt
  • juice of 1 lemon
  • 250g yoghurt
  • Arabic pitta bread

Cooking Instructions

  1. In a large pot, bring enough water to a boil to cover the broad beans. Drop them gently inthe water and simmer for 5 minutes.
  2. Drain the beans and drop them in ice water. Pierce the skins with a small sharp knife, orusing your finger, and push the beans out. Discard the skins.
  3. In a pan, warm the olive oil on a low heat, being careful not to burn it. Add the garlic and coriander and cook for a minute without browning them, just to release the flavour.
  4. Drop the podded beans into the pan, remove from the heat and stir to gently combine everything.
  5. Add the lemon juice, stir and serve at room temperature or cold with bread and yoghurt.

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