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Title: Foolim (Crisp-Fried Fava Beans)
Categories: Bean Vegan Moroccan Jewish
Yield: 8 Servings
| "Sephardic Cooking" | ||
| By Copeland Mark | ||
| FOOLIM CRISP-FRIED FAVA BEAN | ||
| 1 | lb | Beans, fava dried |
| Water | ||
| Oil, for deep-frying | ||
| Salt (optional) | ||
1. In a bowl, cover the dried beans with water and refrigerate them for 4 days. Drain and remove the skins, which peel off easily. Separate each fava bean into two lobes. Dry the beans on towels.
2. In a wok or deep skillet, heat the oil. Fry the fava beans a few at a time over moderate heat until brown, about 3 minutes. Using a slotted spoon, remove the beans from the oil and drain them on paper towels. Sprinkle the beans with salt if desired.
Store the fried fava beans in glass jars with tight covers.
A traditional street-corner appetizer, easy to prepare as nibbles or to serve with drinks.
Source: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.
From: David Pileggi Subj: R-Sephardic-Morocco.001 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94
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