Preparation info
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By Claudia Roden

Published 1986

  • About

A great delicacy of ancient origin, mefarka was always prepared by my paternal grandmother and several of my aunts on Jewish feast days for the men to relish on their return from the synagogue. It is a very unusual cold dish of minced meat, fresh broad beans and eggs, lightly perfumed with thyme and spices.


  • Oil
  • 1 kg (2 lb) fresh broad beans, shelled, or 500


Mix 3 tablespoons oil with a little water (about 1 small teacup) in a saucepan. Add broad beans, sprinkle with salt and pepper to taste, and perfume with a little thyme. Simmer gently until the beans are tender, adding water, a little at a time, as it becomes absorbed.

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