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Foul moukala - fresh broad bean salad

Ghillie Basan / 25 November 2020

This Lebanese salad or broad beans tossed in garlic and coriander is usually served cold but can be eaten warm too.

Broad bean salad
Ghillie Basan's Lebanese broad bean salad

Preparation time

5 minutes

Cooking time

15 minutes




  • 500g/1¼lb shelled broad beans
  • 5ml/1 tsp sugar
  • 30–45ml/2–3 tbsp olive oil
  • Juice of ½ lemon
  • 1–2 cloves of garlic, crushed
  • A small bunch of fresh coriander, finely chopped
  • Sea salt and ground black pepper


When broad beans are in season local people rush to the markets to fill their baskets. There are traditional dishes to make, friends and family to invite round, and the fresh season is short. This incredibly simple salad, foul moukala, is hugely popular all over the eastern Mediterranean. It is generally served cold but is also good eaten while the beans are still warm. In this case, simply drain them without refreshing under cold water, toss the beans in the oil, then add the other ingredients and serve immediately.

Put the shelled beans in a pan with just enough water to cover. Stir in the sugar to preserve the colour of the beans, and bring the water to the boil. Reduce the heat and simmer, uncovered, for about 15 minutes, until the beans are cooked but remain al dente.

Drain the beans and refresh them under running cold water, then drain again and put them in a bowl. Toss the beans in the oil, lemon juice and garlic.

Season well with salt and pepper to taste, and stir in the chopped coriander, reserving a little to sprinkle over before serving.

Extracted from The Lebanese Cookbook by Ghillie Basan, published by Lorenz Books, published by Lorenz Books, ISBN 9780754834694, £20

Looking for more cooking ideas? Visit our sections for Middle Eastern recipes and Mediterranean recipes


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