A staple of Egyptian cuisine for centuries. Try it for breakfast alongside some fried eggs, sunny side up!
- 1 19 oz (540 ml) can of Fava beans, drained and rinsed
- 1/4 cup (60 ml) Saha Shawarma Marinade™, divided
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) flat leaf parsley, coarsely chopped
In a large pan set to medium-high heat, combine two tbsp of both the oil and the shawarma marinade and heat for one to two minutes, or until fragrant. Add the Fava beans and sautée for five to seven minutes, or until the beans are thoroughly coated and heated through. Take the pan off the heat and mash the beans coarsely with a fork or the back of a spoon. Add the parsley, the remaining oil and marinade, and mix until well combined. Transfer the beans to small bowls serve with extra olive oil to taste.