Foul Moukala / Mukalla

In a bowl, combine a tin of broad beans (rinsed), a clove of chopped garlic, a good handful of roughly chopped coriander (including stalks), a couple of tablespoons of olive oil and a generous pinch of flaky sea salt. Mix well.

If possible, leave at room temperature for a few hours before eating. Although it’s still fantastic straight away.

In the spring, use fresh young broad beans. Blanch and then very  briefly pan fry with the olive oil. Toss in the garlic, coriander and salt only at the very end as you take it off the heat.

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