Fava beans have been cultivated in the Middle East and China for over 5,000 years. They are one of the oldest crops, and were the only bean consumed in Europe until the discovery of the New World. High in protein and versatile for recipes, the fava bean remains a staple of Middle Eastern cooking today.

Fava Beans Are the Basis for Many Dishes

Many Westerners are not familiar with this legume, which resembles a pea pod when unshelled. However, as the general public becomes more interested in Middle Eastern cooking, more restaurants and grocery stores are serving and carrying this unique bean. Once shelled and cooked the fava bean can be mashed and pureed into dip, spiced and served with flat bread. They are often the basis of stews. In Egypt, street vendors sell fava stew with pita bread for a meal on the go.

Fava beans can be eaten raw, as well. They are delicious in salads and with vegetables mixtures. In certain people of Mediterranean descent, however, raw favas do cause an allergic reaction. This is something to be aware of. If you are able to tolerate them, though, they are a versatile addition to casseroles, soups, salads and dips. Mixed with orzo and cheese, they make a flavorful side dish. They can be a substitute for chick peas and green beans in almost any recipe.

Middle Eastern food stores carry fava beans canned and fresh, to make meal preparation simple and easy. No matter how you serve them, these tasty and versatile beans give your dishes an authentic Middle Eastern flavor. Go online for recipes and information that will help you use this bean in your next Arabic meal.