Braised broad beans with olive oil and lemon

Foul akdar

Preparation info
  • Serves


    as a side or part of a spread
    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

This is a simple dish but, thanks to the generous amount of lemon juice and the even more generous olive oil, wonderfully sharp and rich. It’s lovely as it is, warm or at room temperature, with a bowl of rice or some plain yoghurt alongside, or else as a side or as part of a mezzeh spread. Leftovers are also delicious and keep well for a couple of days, so double or triple the batch if you have a glut of beans.

Ingredients note: For those used to taking broad beans out of bot