When the Ancient Israelites left Egypt, they carried the memories of the foods they enjoyed with them. Of all the vegetables, they missed fava beans the most. Fava beans, which have been in Egypt for over 8,000 years, have been found in the tombs of the pharaohs as part of the indispensable items that must be brought to the afterlife. Egyptian Jews have retained the tradition of eating fava beans when celebrating happy occasions. On the sixth night of Sukkot, a delicious soup made with fava beans, called Ful Nabed, is served.
Ful Nabed: Fava Bean Soup
- 2 cans of fava beans
- 2 cloves of garlic, minced
- 5 tbsp. olive oil
- 1 tsp. ground cumin
- 4 tbsp. freshly squeezed lemon juice
- 2 tbsp. minced parsley
- Pour the contents of the canned fava beans into a blender and puree.
- Heat the puree in a pot.
- Stir in the garlic, cumin, oil and lemon juice.
- If the soup is too thick, add some water.
- Simmer for 5 minutes.
Adapted from Saad Fayed.