Shorbet Ful Nabed

Name: Shorbet Ful Nabed
Yield: serves 6-8
Ingredients: 1 3/4 cups dried skinless split broad beans, soaked overnight; 2 quarts chicken or meat stock (page 143) (or you may use 2 or 3 bouillon cubes), or water; 4 or 5 cloves garlic, chopped; Salt and white pepper; 4 tablespoons extra-virgin olive oil plus more to serve with; 1/2 cup chopped flat-leaf parsley; 2–4 lemons, quartered

December 9, 2011

This soup is popular in Egypt, where sick and convalescing people are encouraged to eat it to regain their health. It is plain but delicate in flavor, and highly nutritious, made with the same large fava beans as ta’amia (page 61), sold without their skins (they are a pale cream without their brown skins).

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