Foul Mkala Bil Zeit (Green Fava Beans in Oil) is a simple, easy-to-make Middle Eastern dish that is bound to become your new favorite go-to fava bean recipe!
Spring is a thrilling season for so many reasons—blooming flowers, the warmth of the sun, and an abundance of vibrant spring produce, including fresh green fava beans (or broad beans, as some call them). One of the most wonderful ways I grew up eating them is sautéed in extra virgin olive oil with tender onions, aromatic garlic, and fresh cilantro. It is traditionally served with a side of creamy yogurt, crisp green onions, and warm Lebanese bread.
Only a handful of humble ingredients are needed to make authentic Foul Akhdar Bil Zeit, yet the result is a deeply satisfying spring specialty. As an added bonus, this comforting Mediterranean dish is naturally vegan!
Ingredients Needed to Make Foul Mkala Bil Zeit
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- Fresh Green Fava Beans: Source young, tender green fava beans (broad beans) if possible, as they cook much faster. A wonderful feature of this recipe is that you can cook the whole pods—both the outer shells and the inner beans—giving you a delicious two-for-one dish.
- Extra Virgin Olive Oil: Use a high-quality extra virgin olive oil to form the rich, traditional Mediterranean base of the sauté.
- Fresh Garlic: Use a combination of both sliced and crushed garlic cloves to introduce layers of deep, pungent, and earthy flavor.
- Onion: Sautéed finely chopped onion concentrates the natural sweetness and builds a savory depth of flavor.
- Fresh Cilantro (Coriander): Chopped cilantro adds a beautiful burst of herbaceous freshness that perfectly cuts through the rich olive oil.
- Salt: Essential to enhance and balance all the savory notes of the ingredients.
- Red Pepper Flakes or Chili Pepper (Optional): Toss in a pinch of red pepper flakes or fresh chili if you want to add a subtle kick of heat.
- Fresh Lemon Juice: A generous squeeze of fresh lemon juice just before serving brightens up the entire flavor profile.
Rinse and wash the green fava beans under cold running water. It is perfectly normal to see a few harmless black spots that won’t wash off. Drain the beans thoroughly before cooking.
Snap the tips of the green fava beans and trim the stem ends. You can easily snap the stems off using your hands or trim them with a sharp knife. Cut the pods into 1.5-inch pieces.
Removing the strings from fava beans (broad beans) is an important preparation step because they can be tough and fibrous.
How to Make Foul Akhdar Bil Zeit (Step-by-Step Instructions)
Step 1: Wash and Prep the Fresh Fava Beans
Rinse and wash the green fava beans under cold running water. It is perfectly normal to see a few harmless black spots that won’t wash off. Drain the beans thoroughly before cooking.
Snap the tips of the green fava beans and trim the stem ends. You can easily snap the stems off using your hands or trim them with a sharp knife. Cut the pods into uniform 1.5-inch pieces. (Note: If the pods are a bit mature, remember to string them as they can be tough to eat!)
Step 2: Chop the Aromatics and Herbs
Finely dice the onion. Take your garlic head and slice half of the garlic cloves, then finely crush the remaining half. Finely chop the fresh cilantro, making sure to cut off and discard the tough bottom stems.
Step 3: Sauté the Aromatics and Wilt the Beans
Heat your extra virgin olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté until tender and translucent. Stir in the sliced garlic, give it a quick toss, and throw in half of the chopped cilantro. Mix everything together for about 20 seconds to release the aromas.
Add the prepped fava beans to the pot (in batches if necessary). Stir well to infuse the beans with the fragrant garlic oil, and continue sautéing for about 8 minutes until the green pods considerably wilt.
Step 4: Simmer Until Tender
Pour in the water and season with salt to taste. Bring the mixture to a gentle boil, then cover with a tight-fitting lid and reduce the heat to low. Simmer gently for about 35 to 40 minutes.
Step 5: The Final Flavor Infusion
After simmering, you will notice that the liquid has reduced and the green fava beans have absorbed most of the moisture. Stir in the remaining crushed garlic and the rest of the fresh cilantro. Give the dish a quick stir, and let it cook uncovered for just one more minute to marry the flavors.
Take a quick bite to adjust the salt to your liking.
Step 6: Plate and Serve
Transfer the warm Foul Akhdar Bil Zeit to a shallow serving plate. Finish with a generous squeeze of fresh lemon juice. Serve warm or at room temperature alongside fresh Lebanese bread, green onions, and a side of plain yogurt.
What to Serve with Foul Mkala Bil Zeit (Broad Fava Beans in Oil)
To elevate your Foul Mkala Bil Zeit, pair it with traditional Mediterranean side dishes that balance the rich extra virgin olive oil. The perfect accompaniments include:
- Fresh Lemon Juice: A generous squeeze of fresh citrus right before eating brightens up the earthy flavors of the broad fava beans.
- Warm Lebanese Bread: Use fresh pita or Lebanese flatbread as the ultimate vehicle to scoop up the tender fava bean pods.
- Crisp Green Onions: Serve fresh scallions or raw green onions on the side to introduce a sharp, crunchy contrast.
- Creamy Plain Yogurt: A side bowl of cool, plain yogurt or labneh cuts through the richness and creates a perfect flavor balance.
- Fresh Radishes and Mint: Arrange a platter of crunchy sliced radishes and fresh mint leaves for a traditional, peppery bite.
Looking for More Authentic Lebanese Oil-Based Dishes?
If you loved this recipe, explore these other traditional, plant-based Mediterranean favorites that rely on high-quality olive oil for their rich flavor. We have got you covered:
Savory Stews & Veggie Mezzes
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- Loubia Bzeit: A classic, slow-simmered Lebanese green bean stew cooked in a rich olive oil and tomato sauce.
- Authentic Vegetarian Grape Leaves (Warak Enab): Tender vine leaves rolled and stuffed with a savory rice, tomato, and herb filling.
- Maghmour (Lebanese Moussaka): A hearty, slow-cooked eggplant and chickpea stew infused with garlic, onions, and warm spices.
- Vegan Lebanese-Style Beans (Fasolia Areeda Bil Zeit): A comforting, sun-drenched giant lima bean stew simmered with garlic and fresh tomatoes.
Naturally Vegan Kibbeh Variations
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- Potato Kibbeh (Kibbet Batata): A smooth, comforting Southern Lebanese blend of mashed potatoes, fine bulgur, and aromatic kamouneh spices.
- Tomato Kibbeh (Kibbet Banadoura): A rustic, no-cook traditional dish showcasing ripe tomatoes mashed with spiced bulgur and olive oil.
- Avocado Kibbeh: A modern, velvety, plant-based twist on classic kibbeh featuring rich, creamy avocado.
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Foul Akhdar Bil Zeit/ Broad Fava Beans in Oil
Description
One of the amazing ways I grew up eating broad fava beans aka green fava beans is sauteed in olive oil with onion, garlic and cilantro and served with yogurt and some green onions on the side with Lebanese bread
Ingredients
- 1 kg 2 lb 4 oz fresh green fava beans, trimmed and strings removed
- 1 onion
- 1 large head of garlic
- ¾ cup fresh cilantro chopped
- ½ cup extra-virgin olive oil
- Salt to taste
- Chili flakes optional
- Juice of 1 fresh lemon
Instructions
- Wash the fava beans. Rinse the beans thoroughly under running water and drain well. You may notice a few black spots on the beans that do not wash off. This is perfectly normal.
- Trim and cut the beans. Snap off the tips and trim the stem ends of the fava beans. You can remove the ends by hand or use a knife. Cut the beans into 1½-inch pieces.
- Prepare the aromatics and herbs. Finely dice the onion. Slice half of the garlic cloves and crush the remaining cloves. Finely chop the cilantro, discarding the tough bottom stems.
- Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened. Add the sliced garlic and stir briefly, then add half of the chopped cilantro. Stir everything together for about 20 seconds.
- Add the fava beans. Add the beans, working in batches if necessary. Stir well to coat them with the onion, garlic, cilantro, and olive oil. Continue sautéing for about 8 minutes, until the beans have wilted considerably.
- Add water and simmer. Pour in enough water to cook the beans, season with salt, and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 35–40 minutes, or until the beans are tender.
- Add the remaining garlic and cilantro. After the cooking time, you may notice that some of the liquid has evaporated. Add the crushed garlic and the remaining cilantro. Stir gently and cook for another minute to allow the flavors to meld.
- Adjust the seasoning. Taste and add more salt if needed.
- Serve and enjoy. Transfer the cooked fava beans to a shallow serving dish and drizzle with fresh lemon juice. Serve warm with Lebanese bread and, if desired, a side of plain yogurt.
Video
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