Fava/Broad Beans With Vinegar

One of the simple medieval methods for serving fava beans as a cold dish was to boil them, drain, and drizzle with olive oil and vinegar. Al-Warraq boils the vinegar first with onion juice, and then seasons it with coriander, cumin, cloves, caraway, and other spices. Chopped parsley is used as a garnish. Al-Baghdadi’s thirteenth-century version is even simpler: