During the month of Ramadan, the burden of choosing daily iftar meals for those who are fasting increases, especially in light of the economic hardships affecting many countries in the region, particularly Syria and Iraq, as well as the limited availability of ingredients needed for dishes in European host countries.
Over the course of 30 days, Al-Hal Net brings you 30 recipes from the best of Syrian and Western cuisine, featuring secret techniques and distinctive flavors added by Chef Sham Al-Aseel and Chef Dalal Hannawi, who are sharing them with Al-Hal Net’s visitors. Today’s recipe is “Mfarrakeh with Fava Beans” with Chef Sham Al-Aseel.
According to Chef Sham Al-Aseel’s tips in his interview with Al-Hal Net, today’s recipe ingredients are: 1.5 kilograms of green fava beans, tender lamb as desired, 3 medium onions (700 grams), 3 tablespoons of ghee, salt,
and black pepper.
The onions are cut into coarse pieces, and the ghee is placed in a pan. Once it melts, the onions are added with a little salt to help them soften, along with black pepper. Then the meat is added with salt and pepper.
The fava beans are placed in another cooking pot with a spoonful of ghee and a little salt, then half a cup of water is added. The fava beans are left over the heat for 10 minutes, after which the meat and onions are added. The pot is covered and the ingredients are cooked for 7 minutes, until done. At that point, the dish is ready.
