Green Fava Bean Stew

Tabeekh Fool Akhdar

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Tender young fava beans may be cooked—pods and all—in this simple but sublime stew. In the eastern and northern parts of Palestine, sour yogurt (full-cream yogurt left out overnight) is whisked in with the broth; in Gaza, it is left as-is. This stew works best with very tender pods with thin skins.


  • 1 pound (500 grams) lean stew beef or boneless lamb, in 1-inch (2½ centimeters) pieces
  • 2 pounds


Prepare the meat according to the instructions in the Maraqa recipe, browning the meat before you boil it. Reserve broth and meat.

Trim the bean pods by pulling off the thick strings on either side of the seams. If the pods have thicker, drier skins, use only the beans and discard the pods. Chop tender pods into ½